ChefJune
Master Chef
One of my all-time favorite things to make and to eat! Veal Marsala!!!!Awesome! Thanx Andy. Always looking to broaden my my horizons. Think I will pick up the stuff to make it this weekend.
Jim
One of my all-time favorite things to make and to eat! Veal Marsala!!!!Awesome! Thanx Andy. Always looking to broaden my my horizons. Think I will pick up the stuff to make it this weekend.
Jim
To all who replied to sweet or dry Marsala question. You were so quick to respond and advise me with different opinions. I am so glad I joined this group and will try one or the other and post my results.
Thanks thanks thanks
you can deduce that either will work and unless you try them side by side you'll never know which you prefer.
Great idea FM I love Marsala both sweet and dry, but I prefer the sweet. I love that sweetness it imparts to the mushrooms..My whole family does as well..The sweetness is what got Ethan and Olivia into eating mushrooms...I've also used the dry and would not refuse it just because it's dry..I don't think what we use in a recipe should be set in stone..It should be what tastes good to us.I find myself getting tight lipped with someone who just can't bend and accept that we all have different likes and dislikes, and just because I like something different than you do, makes you wrong and me right..Nope we are both rightI made chicken marsala for the first time tonight and the family gobbled it up! I checked this thread before making it and was surprised and intrigued about the dry vs sweet marsala aspect. All I had was sweet so that's what I used. Everyone liked it but about half of my kids said they didn't care for the sweetness that was especially noticeable in the mushrooms. The rest of them love the sweetness especially! So next time, I think I'll make it in 2 pans - half with sweet and half with dry and we can compare them side by side.
i make chicken marsala all the time.
i recommend sweet marsala; namely lombardi or florio (my personal favorite).
brown the chicken & remove from the pan.
remove all but 1 T of the oil.
add-in the mushrooms with a dash of salt & cook til they release their water.
deglaze with the sweet marsala.
add-in about 1/3 cup chicken stock (optional)
reduce to a nice sauce consistency.
add-in the chicken and cover with the sauce.
i eat it over spaghetti or with garlic mashed potatoes.
it doesn't get much easier than that.
lombardi or florio... either one is great for this dish.
I wouldn't put cream in the pasta to go with chicken marsala... but if you're doing mushrooms and pasta, now that's a horse of an entirely different color!Your playing my song For the pasta, add some cream & top w Parm & parsley. Heaven! Love shrooms & pasta.
Mushrooms and Marsala
I wouldn't put cream in the pasta to go with chicken marsala... but if you're doing mushrooms and pasta, now that's a horse of an entirely different color!
This is the recipe I used last night. I googled quite a few and most I found had the cream added in the sauce. Is that not the usual way? I get a lot of recipes from that site because it always has lots of pictures of each step so I can see what it should be looking like. But I do know they have "unusual" takes on things sometimes, which makes sense since it's by and for engineers.
I don't use cream in my Veal Marsala, either. never saw it done that way either here or in Italy, but that doesn't mean you can't do it if you want to.Noticed Andy's link (veal marsala) uses cream in the sauce.
I don't use cream in my Veal Marsala, either. never saw it done that way either here or in Italy, but that doesn't mean you can't do it if you want to....
i've had the best marsala results using the lombardi (sweet), but the florio is good.
my favorite italian restaurant here in town uses versasi sweet marsala.
btw, i've also cooked the marsala with cream... i find it actually takes AWAY from the marsala flavor, and i believe that is what you want.