Quest for Marsala Wine

I had a slice of chicken marsala pizza the other day, and ever since, I have had a craving for veal marsala. I decided to make it for a lovely Friday night dinner instead of going out to eat.

For that, I needed to purchase a bottle of marsala wine. Normally, I would drive over to the Stew Leonard’s Wines in Farmingdale; I figured it would be better to try out one of the local liquor stores.

And so, the quest for marsala wine begins!

I remembered seeing a liquor store near Village Farms, so I decided to try out Park Liquors on Park Blvd in Massapequa Park. There is a parking lot in the back (commuter and customer parking) and they have wines from various regions. I was able to find a bottle of marsala. Success!

I will share my recipe for veal scaloppine with marsala and mushrooms which I originally posted on my other blog, The Cooking Accountant. This recipe is adapted from Essentials of Classic Italian Cooking by Marcella Hazan. I use mushrooms and a little more butter. Buon appetito!


Veal Scaloppine with Marsala and Mushrooms





Ingredients
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1 pound veal scaloppine, thin-sliced
- Flour, spread on a plate
- Salt
- Pepper
- ½ cup Marsala wine
- 8 oz cleaned and sliced white mushrooms
- 2 Tbsp butter


Preparation
Heat your skillet and when hot, add the olive oil and 1 Tbsp butter.

Once the butter starts to foam, dredge both sides of each veal scallop in the flour, shaking off the excess, and place in the skillet. Dredge right before putting them in the pan; any earlier and the flour will become soggy.

Allow them to cook on one side and then flip to cook on the other side. Sprinkle both sides with salt and pepper.

When the veal scallops are browned on both sides, remove them from the pan and place onto a plate. Leave the stove on.

Add the marsala wine and the mushrooms and turn the heat up. Scrape the brown residues from the skillet using a wooden spoon.

Add the 2 Tbsp butter.

Once the wine has reduced and the mushrooms have cooked, return the veal scallops to the skillet to heat them and coat both sides with the sauce.
Remove the veal scallops from the pan and place on your serving plate.

Serve with spaghetti (I like to put my drained spaghetti into the saucepan to mop up the remaining sauce before adding it to the plate).