Crinella Family Cookbook
Our Grandparents' Favorites
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Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Table of Contents
Carbonade de Boeuf - Slow Cooker
Veal Scallopini in Marsala
Short Rib and New Potato Salad
Sausage, Eggplant and Peppers
Italian Meat Loaf
Sauted Veal over Penne Pasta
Barbequed Ribs with Italian Marinade
Beef Steak with Capers
Loin Lamb Chops with Vegetables
Russian River Pot Roast
Porchetta Geyserville Rex
Veal Shanks with Mushrooms
Petaluma Stuffed Veal Chops
Veal Scallopini Marsala
Several times a year Uncle Johnny and Aunt Gwladys would travel up to
visit us from Beverly Hills. Sometimes they would bring our cousins
Rosemary and Magraret with them of whom we were very fond. Nona always
went out of her way to prepare the most perfect dishes then such as this
veal dish. Aunt Gwladys also knew a great deal about the art of
cooking and Nona enjoyed "showing off" a bit for her.
2 pounds, scallops of veal
1/2 cup, flour
1 tablespoon, olive oil
1/2 cup, sweet butter
1/2 cup, dry Marsala sherry
1 teaspoon, salt
1 teaspoon, finely ground black pepper
Dry veal scallops with paper towels.
Roll veal in flour.
Sauté in large
skillet with butter and oil, for 2 to 3 minutes on each side.
salt and pepper and add Marsala.
Simmer for 2 minutes more.
Serves 6 to 8,
with side of penne pasta (we liked the brown mushroom sauce with this
Enjoy with our 2009 Sauvignon Blanc.
Copyright 2013 Crinella Winery & Vineyards, All rights reserved.|