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Old 10-09-2006, 11:02 PM   #11
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Marsala Recipe

First make the scallopine. Either veal, pork, turkey, or chicken will do. You pound the meat thin between layer of plastic. Dust the scallopine with seasoned flour.

Saute the floured meat in a skillet in a combination of olive oil and butter over high heat. Just a minute or so on each side will do. Remove the meat to a plate.

Add a couple of chopped shallots and a handful of sliced mushrooms. Saute, stirring to remove any brown bits stuck to the bottom of the pan from the meat (fond). Add DRY marsala and reduce until almost dry. Add some chicken broth and reduce. Remove from the heat and wisk in a couple of tablespoons of butter.

Serve over pasta.
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Old 10-09-2006, 11:07 PM   #12
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excellent andym...l will go with your recipe and let you know the result..thanks
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Old 10-09-2006, 11:10 PM   #13
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Yes, the basic recipe is straightforward. It just depends on what your protein is, which type of mushrooms you use, etc.

Take a look at this. It is a variation and WONDERFUL!!!! Even if I may so so myself!
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Old 10-09-2006, 11:21 PM   #14
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kitchenelf,thats looks absolutleybloomingfantastical...you guys great...
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Old 10-10-2006, 12:03 AM   #15
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It is good and despite the way I write things and over-explain - it's not hard.

One time I wasn't sure if I had enough sauce (fettucini factor) so I just added pretty much equal parts of more marsala and chicken broth to a pan while the chicken was cooking. Gave it a quick reduction and it was fine.

I can't remember if I wrote this on my recipe or not - I had everything to make this one evening and realized NO mushrooms. I caramelized some onions (sliced in rings) - I mean I got a dark golden brown. They worked great too.
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Old 10-10-2006, 04:53 AM   #16
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Quote:
Originally Posted by grommet
looking around the web the basic italian recipe seems to be quite simple...you dip veal in flour mixed with salt and pepper ... fry in a mix of butter and oil remove from pan..add marsala and then reduce liquid...
It IS simple. Nothing more than this.
For my personal taste, NO pepper, and fry only in butter. When nearly cooked, just lightly golden, add marsala without removing them from pan, and reduce it.
Marsala is a wine produced in Sicily, in Marsala Town. There are different qualities, according to color, sugar, and age. For Scaloppine, use a Dry one.
(Not many persons know that Marsala wine has been esported from Italy, for the first time, by an Englishman, John Woodhouse, who was the first exporter of the wine, in the last 1700. The first, big, official order of Marsala wine was signed by Horace Nelson, for the Britannic fleet).
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Old 10-10-2006, 05:52 AM   #17
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so a good marsala makes a better scallopine
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Old 10-10-2006, 09:16 AM   #18
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Quote:
Originally Posted by grommet
so a good marsala makes a better scallopine
Of course.....
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Old 10-11-2006, 04:43 PM   #19
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a quick question..if you buy a good cut of veal and it is sliced thinly,do you still have to pound it?
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