Veal Marsala
The veal cut of choice for this dish is typically a loin or sirloin steak, lightly dusted with flour before it's sautéed in a combination of butter and olive oil. The butter adds richness while the olive oil gives the veal ample opportunity to brown and become succulent. Once the veal is just cooked through, it's removed from the pan and set aside.
Mushrooms, such as cremini, portobello and shiitake, are then added to the pan and cooked until they are tender and juicy. Then the Marsala wine is added to the pan to create a delectable sauce. The velvety sauce helps to tie together all the flavors and add a delicious complexity. Finally, the veal is added back to the pan and allowed to simmer until it is served.
Veal Marsala is best served over egg noodles, risotto or mashed potatoes. The saucy essence of the dish encourages diners to take advantage of the deliciousness of the sides, making the meal an entrancing experience.
For anyone looking for an easy, beguiling dinner that is sure to please the whole family, Veal Marsala is the answer. Its sophisticated flavor profile and luxurious feel will transport diners to a different, tastier world.
Veal Marsala recipes
Amazing Veal Marsala recipes sourced from the web.
The origin of Veal Marsala
Veal Marsala is a classic Italian dish that dates back centuries, but its exact origins remain a mystery. Some historians point to the 18th century, when Sicilian immigrants brought their culinary expertise to the Islands of Sicily and Naples. Others suggest the recipe was inspired by the ancient Romans' fondness for sweet wines, as Marsala is typically served with a Marsala wine-based sauce. Yet others assert that Veal Marsala has its roots in the Middle East, where dishes featuring veal, garlic, and the spicy flavors of cinnamon, rosemary, and oregano were popular.
Regardless of its precise beginnings, it's clear that Veal Marsala remains a beloved dish, both in Italy and abroad. In contemporary Italian cuisine, it is often prepared as a ragù, a slow-simmered sauce made with garlic, herbs, tomato paste, and red pepper flakes. For those who prefer a lighter and more vivacious version, the traditional olive oil, butter, mushrooms and a generous splash of Marsala wine give the dish its signature aroma, piquancy and allure.
So, whether you like the earthy depth of a ragù or the bright and fragrant taste of the wine-infused version, one thing is certain: Veal Marsala is not just a delicious meal, but an intricate part of food culture with an intriguing backstory.
Types of Veal Marsala
Veal Marsala is a delectable dish that is often served as a main course in many Italian or Italian-American restaurants. It's a savory, robust dish with a complex flavor profile. The veal is usually cut into thin cutlets and lightly sautéed in a pan before simmering in a Marsala wine-infused sauce to bring out its delicate flavors.
The type of veal used for Veal Marsala varies by region. In the United States, it is commonly made with either cutlets of young veal or veal scaloppini. Young veal cutlets are incredibly tender and have a mild flavor; they're also quite delicate and require gentle handling during preparation. Veal scaloppini, on the other hand, has a fuller flavor and a firmer texture. Whichever type of veal you choose, it should be pounded until it is very thin to ensure even cooking.
Once the veal has been prepared, the next step is to create the Marsala sauce. This sauce is typically a combination of butter, onions, garlic, mushrooms, and Marsala wine. The aroma of these ingredients cooking together is truly intoxicating. Adding a pinch of salt, black pepper, and fresh herbs, like oregano or basil, can help bring out the unique flavor of the dish.
The veal is generally cooked in the sauce briefly before it is served. Once plated, the Marsala sauce should be spooned over the veal, which is usually accompanied by a side of pasta, mashed potatoes, or risotto. Some chefs even finish the dish off with a sprinkle of grated Parmesan cheese for an extra touch of umami flavor.
Veal Marsala is a classic Italian-American dish that offers an array of savory flavors—from the tenderness of the veal and the richness of the Marsala sauce, to the hint of herbs and cheese. You can make this decadent dish at home, as long as you choose the right type of veal and take the time to properly prepare the sauce. Bon Appétit!