Trentino Terrine Recipe

The Crinella Family • Wine • Recipes • Winery • Announcements • Placements

Crinella Family Cookbook
  Our Grandparents' Favorites
  Anti Pasti
  Soups
  Salads
  Pasta
  Vegetables
  Fish
  Poultry
  Meat
  Wild Game
  Sweets
  Brunch or Luncheon Dishes
  Odds & Ends
  Sour Dough
  Other Breads ETC
  New Italian Sauce Recipes

  New Lower Fat Recipes
  Slow Cooker Recipes

  Entertaining Ideas

  Table of Contents

  People
  Family Photos

Brunch and Luncheon Dishes A few stuffings: Pumpkin Stuffing Bread Crumb Stuffing Simple Sausage Stuffing Rice Stuffing Italian Sandwiches: Tuscan Sandwich Sonoma Summer Sandwich Ultimate Jack Sandwich Main Dishes Sonoma Flan Skewered Mozzarella Green Rice Torta Trentino Terrine Savoy Sauce or Filling Ricotta Pancakes Banana Pancakes Vegetable Dishes Tomato Caprese Salad Padrone Peppers 2005 Sauvignon Blanc 2005 Glissando	Trentino Terrine
	This dish is very light and easy to make and which we had once at Mary Buffi's at an elegant luncheon she gave before the races at the Sonoma County Fair. You could also serve it for brunch or take it on a picnic. It is good either hot or cold. The taste is extraordinary. Mary said it came from the border in the north at Trentino. 1/4 cup shredded swiss cheese 6 eggs 1 cup cream few grates of nutmeg 1/2 teaspoon salt 1/8 teaspoon freshly grated pepper 4 tablespoons flour 4 cups lettuce, washed, dried thoroughly and shredded butter
	Preheat oven to 325 degrees. Put eggs, cream, nutmeg, salt, pepper, nutmeg in a bowl and beat with electric mixer while adding flour a little at a time. Fold in lettuce and cheese. Butter a loaf pan and put in mixture. Bake until a silver knife comes out just about clean, about fifty minutes. (It will cook a little more after it comes out of the oven.) Let cool a little and unmold. Garnish. Although not necessary, this terrine can be served with Savoy Sauce. *Enjoy with our 2005 Sauvignon Blanc.*

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