Antonio Carluccio by Antonio Carluccio

Author:Antonio Carluccio [Carluccio, Antonio]
Language: eng
Format: epub
Tags: ebook, book
Publisher: Hardie Grant Books
Published: 2012-07-29T14:30:00+00:00

Scaloppine al Marsala secco

Veal escalopes with Marsala

The glorification of the Marsala wine from Sicily is reflected not only in the classic dessert zabaglione but also in this delicious recipe. It was made popular by Garibaldi, who landed in Marsala to liberate Italy, but also by the initial trade from a British company who were using the wine to make sherry in the eighteenth century.

Serves 4

500g (1lb 2oz) veal escalopes, cut 5 mm (¼ in) thick

plain flour, for dusting

6 tablespoons extra virgin

olive oil or 50g (2oz) butter

1 glass of vintage dry Marsala

salt and pepper

Dust the escalopes in flour on both sides, shaking off the excess.

Heat the oil or butter in a large heavy frying pan. Fry the veal for a couple of minutes on each side, cooking in batches so as not to overcrowd the pan.

When all the escalopes are done, put them all back in the pan and add the wine and some seasoning. Stir for a few seconds; the meat should become lightly glazed because of the combination of flour and wine. Serve immediately.

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