Veal marsala
scallops in fortified wine
Scaloppine al marsala
Every Italian region has its own ways of preparing thin, boneless meat including Trapani on Sicily, where they have a preference for cooking with the local marsala wines. Marsala is a fortified wine made to last long sea voyages, and it adds an interesting combination of sweetness and savory flavors to the meat. The wine can be hard to find, even in Italian supermarkets. In that case it can be substituted with port, sherry or Madeira.
I like to add lots of garlic to this dish and let it melt in the sauce, which is slightly unorthodox according to most recipes. So feel free to adjust the garlic measures to your tastes.
Ingredients
500 g veal scallops ( – or escalopes) ie. thinly sliced and beaten, boneless meat.
200 ml marsala wine
100 ml broth
1 tbsp flour
8 cloves of garlic
Fresh rosemary, salt and pepper
Olive oil
Preparation
Fry the garlic cloves in olive oil.
Remove the garlic from the saucepan and fry the meat on both sides.
Remove the meat from the saucepan and fry 1 tbsp flour for a minute, stirring vigorously.
Add a glass of broth (or water) little by little until you have a thick cream
Stir in marsala and turn up the heat to make the alcohol evaporate.
Return meat and garlic to the saucepan, add rosemary and let it cook under lid until the meat is very tender. This may take 5 minutes if you are using a very fine cut of meat like fillet or up to 90 minutes if you are using brisket or shin.
Add more broth and marsala if necessary and salt and pepper to taste.
Marsala can be substituted with mixture of 1/5 cognac, 4/5 white wine