Crinella Family Cookbook
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Table of Contents
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Pasta
All-Purpose Pasta Dough
Simple Tomato Sauce
Zucchini Pasta
Tagliolini (Egg Noodles)
Noodle Scraps in Butter and
Cheese
Pasta Primavera
Spaghetti Alia E Olio
Abruzzi Spaghetti Sauce
Baked Lasagna
Tagliolini with Egplant
and Pine Nuts
Linguini a la Vongole
Pasta with Pesto Sauce
Potato Gnocchi
Gorgonzola Cheese Sauce
Ravioli
Rotelli Pasta with
Pesto Clam Sauce
Farfalle with Italian Mushrooms
and Brown Sauce
Risotti
Mushroom Risotto
Lombardi Risotto
Risotto with Clams
Risotto Garibaldi
Rice Timballo
from the Speckled Goose Club
Italian Quiche
Roasted Pepper Rice
Polenta
Polenta Fritta
Gorgonzola Cheese Sauce
for Polenta Fritta
Meat Gravy for Polenta
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Tagliolini (Egg Noodles) Nona Crinella Style
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1 pound ground sirloin
1/2 cup, olive oil
2 stalks celery, finely chopped
2 medium white onions, finely chopped
4 cloves garlic, finely chopped
1/2 cup parsley, finely chopped
1/2 cup fresh basil leaves, chopped (or 1 teaspoon dry basil)
1/4 teaspoon, dry thyme
1/4 teaspoon, dry rosemary
1/4 cup, dried Italian mushrooms, pre-soaked in hot water and finely
chopped
1 dried red chili pepper
1 medium can (about 15 ounces), solid packed tomatoes
2 small cans (about 8 ounces), tomato sauce
2 small cans (about 6 ounces), tomato paste
2 cups, water
1 cup, Marsala sherry
1 teaspoon, salt
1/2 teaspoon, white pepper
2 pounds, fresh tagliolini (thin tagliatelle noodles, about 1/8" across)
1/2 cup, combined Romano/Parmegiano cheese, grated
12 quarts, water
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Brown meat in 1/4 cup of olive oil.
After meat is well-cooked and
crumbly, drain off oil thoroughly in colander and retain.
Brown celery,
onions, garlic, parsley and chopped basil in remaining 1/4 cup of olive
oil, until onions are clear.
Add tomatoes, tomato sauce, tomato paste,
water, and sherry to a medium (8-quart saucepan). '
Add meat and sautéd
ingredients.
Add mushrooms and seasonings.
Allow to simmer for at least
two (preferably 4) hours. Make sure to remove chili pepper before
serving.
Bring water to boil in 12 quart stockpot. Salt and add a few drops of
olive oil, then the fresh tagliolini.
Cook for about 5 minutes, taking
care to not make the pasta too soft.
Drain in colander and add to large
serving bowl
Mix ingredients of saucepan with pasta so that the noodles are coated, but
do not allow sauce to collect in the bottom of the bowl.
Sprinkle with
grated cheese when serving.
Recipe serves 6 to 8 as main course, more as
side dish.
Enjoy with our
2006 Pinot Noir.
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