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Old 10-04-2006, 05:04 PM   #11
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Nick, I sometimes add heavy cream to finish the sauce. My daughters and SO like it so much I have to make it that way regularly Though not all the time.

I always use dry marsala.
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Old 10-04-2006, 05:12 PM   #12
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Thought about it some more. Grilled polenta wedges would probably kick-butt with this dish!
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Old 10-04-2006, 05:17 PM   #13
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Risotto Milanese.
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Old 10-04-2006, 05:25 PM   #14
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Ahh yes. Is that the traditional pairing?

I was thinking about the couscous because of it's texture, but a soft creamy rice would probably be even better! I can taste the marsala sauce mixing with the risotto now...

I'm still thinking of a real thick wedge of polenta too, perhaps made with some parm-reg and a little liquid from the mushrooms for extra flavor, then grilled up.
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Old 10-04-2006, 05:29 PM   #15
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I actually abandoned the CIA's recipe on this one. It relied heavily on demi-glace, and used 50% red wine/50% marsala which just seemed wrong. Perhaps this is to cut the end cost in a restaurant or something.

I ended up playing around with ratios until I came up with the one I posted. It tastes pretty good.
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Old 10-04-2006, 05:39 PM   #16
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For me, I like pasta with my Marsala although I'm not picky and will eat whatever's given. You could try a smaller type pasta which would pick up a lot of the sauce because of the shape. Something like gemelli or orecchiette comes to mind.
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Old 10-04-2006, 06:10 PM   #17
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For some reason egg noodles just don't get it for me - maybe because I feel more "homey" about those i.e., chicken soup, beef stroganoff. I always serve with pasta, usually linguini - but now that other things have been mentioned what about:
  • light lemon risotto with chopped asparagus
  • papparadella (twist with a straight two-pronged fork (like a carving set fork), twist the pasta around and around then let the noodles slide off the fork into a nice mound on the plate, drizzle with more sauce and shaved Parm-Regg
  • Grilled polenta cakes
  • for a vegetable I usually roast or grill some asparagus, chop, and toss in with the pasta - but I may try the lemon risotta and asparagus next time I make this
    Grilled or deep fried garlic/cheese grit cakes would be good too

And to cut the cost in a restaurant just be sure, if using pasta, to coat with olive oil/butter for moistening instead of a bunch of reduced marsala - use only a light drizzle and the rest on the meat.
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Old 10-04-2006, 08:08 PM   #18
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I like Chicken/Veal Marsala with or without the cream. I use
a dry Marsala and ususally have a pasta side. Polenta and
risotto sound great as sides. Next time I'll try one of them.
Thanks for your "research"!
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Old 10-05-2006, 02:04 AM   #19
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One of our favorite things is a creamy mushroom Marsala sauce over a soft polenta..I've used a mix of mushroom, and even just plain old buttons and the sauce is lovely each time. Putting this same sauce over chicken just adds something special to our sunday dinners.
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Old 10-05-2006, 08:44 AM   #20
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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.
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