Marsala

Marsala is a versatile product that can be used for either cooking or as an aperitif.

Cooking

• Marsala wines are frequently used in cooking, at home as well as in restaurants.
• Marsala is especially prevalent in Italian restaurants.

Aperitif

• Marsala is traditionally served as an aperitif, usually between the first and second courses.
• Marsala is commonly served slightly chilled with an assortment of hearty, spicy cheeses.

Recipes

Chicken Marsala

Ingredients:

• 1/4 cup extra-virgin olive oil
• 2 pounds skinless and boneless chicken breasts, trimmed, sliced through horizontally, rinsed, and pounded flat
• Salt and freshly ground pepper, to taste
• 1 cup flour, for dredging chicken, plus 3 Tablespoons for the mushrooms
• 1/4 cup (1/2 stick) butter
• 3 cloves garlic, minced
• 10 to 12 ounces white mushrooms, sliced
• 3/4 cup Marsala wine
• 1 (15-1/2-ounce) can low-sodium chicken broth
• 2 Tablespoons chopped fresh parsley, sage, or thyme
• Salt and freshly ground pepper, to taste
  

Method:

1. Heat 1/4 cup oil in a large skillet, preferably cast iron, over medium-high heat. While the oil is heating, season the chicken breasts with salt and pepper and dredge them in 1 cup flour. Check to see if the oil is hot enough by dropping a pinch of flour into the pan; if the oil sizzles, it is hot enough.
2. Cook the chicken breasts in batches for 2 to 3 minutes on each side, adding more oil to the pan if necessary, until they turn golden brown. When all the chicken has browned, set it aside and add the butter to the pan. When the butter has melted, add the garlic and cook until golden brown. Add the mushrooms and cook 10 minutes. Sprinkle them with the remaining 3 tablespoons flour and stir until all the flour has been absorbed. Cook the mushrooms 3 to 5 minutes. When they have turned dark brown and reduced considerably in size, add the wine, scrape up any bits from the bottom of the pan with a wooden spoon, and let the liquid reduce by half. Add the chicken stock and simmer for another 3 minutes. Add the fresh herbs and salt and pepper to taste.
3. Return the chicken to the sauce in the pan to reheat for approximately 1 minute. Serve at once.

Serves 4 to 6
Prep Time: 10 minutes
Cook Time: 30 minutes

Ham with Marsala-Honey Glaze

Ingredients:

• 1 cooked ham, about 8-10 pounds
• 1/3 cup honey
• 1/3 cup Marsala wine
• 2 tablespoons cider vinegar
• 3-4 tablespoons whole cloves

Method:

Preheat grill for medium heat. Remove rind from ham and score in a diamond pattern with knife. Insert cloves into patterns. Combine honey, Marsala wine, and cider vinegar in small bowl. Brush mixture onto ham and place on the grill. Allow ham to cook for 45 minutes before brushing again. Grill for remaining 20-25 minutes. Remove, slice and serve.

Prep Time: 12 minutes
Cook Time: 1 hours, 10 minutes

Scallops in a Marsala Sauce — Scaloppine al Marsala

Ingredients:

• 1 2/3 pounds (700 g) veal scallops or sliced chicken breast, pounded gently with the
  smooth side of a meat pounder to thin them out (don't puncture them)
• Flour
• Salt
• Olive Oil
• 1/2 cup (125 ml) Marsala diluted with a little water or broth
• 2 tablespoons minced parsley

Method:

Dredge the slices of meat in the flour, and salt them. Heat 1/4 cup of olive oil in a large skillet and sauté the meat over a brisk flame, turning the slices once or twice. When the meat is close to being done, sprinkle in the diluted Marsala, reduce the heat to low, and simmer the slices for a few minutes more. Remove the meat to a heated platter, add a couple of tablespoons of hot water to the pan drippings, heat them through, stirring briskly, and drizzle them over the meat. Dust with the minced parsley and serve.

Prep Time: 15 minutes
Cook Time: 15 minutes