Crinella Family Cookbook
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Table of Contents
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Meat
Carbonade de Boeuf - Slow Cooker
Meatballs
Veal Scallopini in Marsala
Swiss Steak
Short Rib and New Potato Salad
Sausage, Eggplant and Peppers
Osso Buco
Trippa Marchegiano
Trippa Domenico
Calf Liver
Joe's Special
Italian Meat Loaf
Sauted Veal over Penne Pasta
Barbequed Ribs with Italian Marinade
Beef Steak with Capers
Lamb Shanks
Calf Brains
Loin Lamb Chops with Vegetables
Cima
Russian River Pot Roast
Porchetta Geyserville Rex
Veal Shanks with Mushrooms
Petaluma Stuffed Veal Chops
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Veal with Wild Fennel Recipe
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For four persons
4 veal scallops, about 4 oz. each
2-3 pickled gherkins
2 tablespoons unsalted butter
1 clove garlic
1 red bell pepper cut into strips
1 teaspoon chopped fresh fennel fronds
1/4 cup Crinella Sauvignon Blanc
2 or 3 tablespoons Creme fraiche (or sour cream)
salt
chopped fennel for garnish
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Cut off any transparent filaments from the scallops and any fat. Put each scallop between sheets of
wax paper and pound so that the scallop is about 1/4 inch thick. Dry the meat off with paper
towels.
Saute garlic, bell pepper, in 1 tablespoon of the butter until soft. Add chopped fennel and gherkins.
Saute scallops in remainder of butter, about 3 minutes on each side. Put garlic, pepper, fennel and
gherkins on top. Add the Crinella Sauvignon Blanc. Simmer for 8 to 10 minutes. Correct seasoning
adding salt if necessary.
Serve with Creme fraiche or sour cream on top, garnish with the
remaining fennel.
This dish is nice
served over buttered noodles.
Creme fraiche is handy to have around. It keeps around 10 days. You can add it to hot foods
without curdling and that is an important part if its charm. And if you have some cream on hand that
is getting a little old, turn it into Creme fraiche and extend its life for another 10 days. It is very easy to
make.
Mix together either 1 1/2 teaspoon of buttermilk OR 1/3 cup sour cream with 1 cup of heavy
whipping cream in a glass jar. Keep it in a warm place until it gets thickened. This will take 6 hours
on a warm day or up to 24 hours when it is cool. When nicely thickened, stir it again and keep it
in the refrigerator for up to 10 days.
Enjoy with our
2006 Pinot Noir.
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