» Order Wine •  The Crinella Family •  Recipes •  Winery •  Announcements

Crinella Family Cookbook If you'd like to receive notification about updates to our site, please submit your email address. Enter Email Address   Our Grandparents' Favorites     Anti Pasti   Soups   Salads   Pasta   Vegetables   Fish   Poultry   Meat   Wild Game   Sweets   Sour Dough   Other Breads ETC   Odds & Ends   Brunch or Luncheon Dishes   Italian Sauce Recipes   Lower Fat Recipes   Slow Cooker Recipes   Entertaining Ideas   Table of Contents

Sweets Winter Dessert Pears in Cream Easy Cranberry Pie Biscotti Roasted Marone Chestnuts      in Vino Rosso Sweet Potatoes and Apples Zabaglione Pannetone Castagnaccio Sonoma Roasted Fruit Panna Cotta Saint Moritz Rice Cream Candied Citrus Peels Peach Leaf Custard Torta D'Angeli Orange Cake Amaretti Pepper Cookies Trieste Cherry Fritters Orange or Grapefruit Fritters Apricotina Torta Arancia Jea's Sour Cream Walnuts Banana Cream & Co Pears with Banana Cream Quick Sonoma Pie Fruit Filling Cannoli Cream Italian Meringue Frosting Peaches Noir Torta D'Angeli Pasta, like rice, can be used for desserts also. Sometime you may have cooked too much pasta for your sauce. Just drain it and set aside to make this dessert. 1 cup cooked angel hair pasta chopped into two or three inch pieces 3 eggs separated 1/3 cup sugar (orange flavored if you have it) 1/2 cup candied citrus peel 2/3 cup toasted slivered almonds grated peel 1 orange 1 cup ricotta 1 tablespoon orange flavored liqueur (Grand Marnier) pinch of salt Place ricotta in food processor or blender. Blend for a minute or two. Add egg yolks, sugar, salt, liqueur, and blend. Add grated peel and candied peel and half the almonds. Process lightly so that the ingredients are blended but not liquified. Combine pasta with ricotta mixture in a bowl. Beat egg whites into stiff peaks. Gently fold into ricotta mixture. Sprinkle the remainder of the almonds on the bottom of a buttered spring clip pan. Bake at 180 degrees for ten minutes. Add ricotta mixture and bake at 350 degrees for one hour. Serve unmolded immediately with whipped cream. Enjoy with our 2005 Glissando.

Paesani di Crinella Club •  Guest Book •  Reviews •  Business Information •  Site Map •  Home

Copyright 2010 Crinella Winery & Vineyards, All rights reserved. Hosting by Webicommerce