ironchef - Orecchiette looks interesting, I've actully never had that shape of pasta before.
Picked up and broke down a chicken for some more experimentation today.
Oh, I see some people here do
finish their marsala recipes with cream instead of butter... thats first on the list today after I whip up some chicken demiglace (defrosting some brown chicken stock right now).
For sides, I defintely like the ideas of...
1. Egg Noodles/Pasta Rags/Orecchiette
2. Grilled Polenta Cakes
3. Risotto (especially a wild mushroom risotto using stock from whatever type of meat is being prepared. Yes, I do believe a brown veal stock wild mushroom risotto would work great with Veal Marsala...)
Asparagus tips definetly sound good for texture and color. The mushrooms remind me of the forest though, so I bet some fiddlehead ferns would go excellent with this as well.
EDIT: Perhaps melt a bit of truffle butter with reduced marsala with the fiddleheads - just enough to lightly coat them with a flavorful sheen.
Oh, and use a couple seared/roasted veal chops instead of the scaloppine.
Well, off to cook.