Crinella Family Cookbook
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Table of Contents
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Soups
Veal Stock for Minestrone
Nona Crinella's Egg Ribbon Soup
Ministrone Presto
Quick Clam Chowder
Lavagna Fish Stew
Pasta E Fagioli (I)
Tortellini in Turkey Broth
Pasta E Fagioli (II)
Lentil Soup
Sonoma Fish Soup
Beef Soup
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Veal or Beef Stock for Minestrone a la
Marian Crinella
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3 pounds, veal bones
6 celery stalk ends, including leaves
2 large white onions, halved and quartered
4 tomatoes, chopped into quarters
8 quarts, water
2 large cloves, garlic
2 whole bay leaves
2 tablespoons, peppercorns
1/2 cup, dry or semi-dry white wine
1 tablespoon, salt
2 tablespoons, fresh thyme
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Place veal into large stockpot of water. Bring to boil, and allow to
simmer for one hour, then allow to cool for 2 hours.
Skim fat from
surface of water. Remove veal bones with slotted spoon, trim fat, and
strip meat from bones, then return to stockpot.
Add all other
ingredients, bring to boil and then reduce heat to very low.
Simmer
covered for 1 to 2 hours. Skim surface occasionally with a slotted
spoon.
Allow to cool and then strain broth through colander, mashing
ingredients through the holes.
Re-strain fluid through a fine sieve.
Pour into 1 quart jars and refrigerate.
Use for Minestrone.
Note: This recipe can also be used to make a fish or game stock. For
fish stock, use whole fish, including head, and bones (after scaling).
For game stock, use carcass of a pheasant, duck or wild goose.
Enjoy with our
2006 Pinot Noir.
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