|di Pamela Thomason|
Italian Recipes - Scaloppine al Marsala
I know that when you think of Italian food pizza and pasta is what comes to mind, but our cuisine is so much more than that and I am on a mission to prove it to you. As of today I am going to take you on a journey through the most unusual and less known Italian dishes. Every Monday we will explore a new recipe and discover what Italian families eat on a daily basis. After all, nobody, not even Italians, can just live on pizza, Nutella and spaghetti bolognese! Today we are going to Sicily to learn how to make Scaloppine al Marsala.
Marsala owes its international fame to the English trader John Woodhouse, who discovered it during a trip to Sicily in 1773. He believed that this wine, fortified using process called in perpetuum (similar to the solera system used for Sherry), would be easy to transport to England and would prove popular there. It was indeed such as success that a few years later Woodhouse began its mass production, making it one of Sicily’s most popular products worldwide.
Best known as a sweet wine, Marsala also comes in many dry varieties and can be used as an ingredient in delicious food recipes such as the traditional Sicilian dish Scaloppine al Marsala.
For 4 servings
• 4 slices of veal, cut from the loin (or pork loin, turkey breast or chicken breast)
• 50g (1/2 stick) of butter, or a combination of butter and oil
• Salt and pepper
• A glassful of dry Marsala wine
Take your slices of meat and, placing them between two sheets of waxed paper, give them a good thumping with the back of a heavy frying pan—or with a meat pounder, if you have one. This will thin them out even more and break down some of the fibre in the meat, rendering it more tender.
Meanwhile, heat the butter (or butter and oil) in a frying pan over medium-high heat. When the foam subsides, add the slices, which you will have very light floured just beforehand. Make sure they are not crowded in the pan or they will not brown properly. (If your frying pan is not big enough to hold all the slices at one go, you can proceed in batches.) Cook them for a couple of minutes on each side, seasoning well with salt and pepper. They should lightly brown around the edges. Remove the slices to a heated platter and keep warm.
Add the Marsala to the pan, scraping up any browned bits from the bottom of the frying pan. Add a spoonful of flour dissolved in cold water and let it reduce until it forms a syrupy sauce, stirring well to avoid lumps. Then, add the slices back to the pan and cook for another few minutes, turning them around to coat well.
Arrange the slices on a warmed platter, pour over any remaining sauce in the frying pan, and serve your Scaloppine al Marsala immediately.
“Aggiungi un posto a Tavola” (i.e. : "add a place at the table") says a famous Italian song and that is the main ingredient of Italian recipes. Our dishes are meant to be shared with as many people as possible. So all you have to do now is invite a few friends over, improvise a dinner and let us know how it went!
by Pamela Thomason
(C) ITALIANS OF LONDON 2015
All rights reserved