» 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

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 Petaluma Stuffed Veal Chops We had access to very good veal in Petaluma. This is a somewhat festive way to serve veal chops. 6 veal chops, cut 1 inch thick and each sliced through the middle so it opens like a book 6 slices Prosciutto ham 6 slices mozzarella cheese 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 cup flour 6 tablespoons clarified butter 1/2 cup dry white wine 2 tablespoons cognac 1/4 teaspoon rosemary 1 teaspoon lemon juice 1/4 cup cream 1/2 cup good stock Flatten each veal chop slightly. Place 1 slice of Prosciutto and ham on one side, and sprinkle with the cognac. Sew the chops shut with a needle and kitchen string. Wipe each chop with a paper towel to dry. Dredge in flour and sprinkle with salt and pepper. Heat butter in a skillet. Saute chops until browned on both sides. Add wine and rosemary. Cover and cook over low heat 25 minutes or until tender. Remove chops from pan and take out string. Remove to warm plate. Drain off any fat from skillet. Add stock, and boil up stirring any browned bits into the stock. Reduce the stock, add the cream and reduce sllightly until thick. Add salt and pepper and correct seasonings. Serve sauce with chops. Enjoy with our 2006 Pinot Noir.

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

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