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Classic Veal Marsala

This Italian dish can be made with chicken or veal, and it includes mushrooms and Marsala wine. Some cooks like to use thinly pounded pork, and that is another option. The meat is coated in flour and sautéed. It is then kept warm while you make a sauce in the pan, adding onions or shallots, mushrooms and seasonings, and then this sauce is poured over the veal or chicken and the dish is served right away.

Another way of making it, although less common, is to braise the meat in the sauce. The following recipe uses veal but you can swap it for chicken or pork if you prefer. You can also swap the veal broth for 2 parts chicken broth and 1 part beef broth (low sodium if you can get it) depending which you have in the pantry, or else just use chicken broth.

Marsala wine is a key component in this dish, hence the name of the recipe, and this wine is made in Marsala, Sicily. This wine used to be fortified with alcohol so it would keep fresh on long ocean voyages, and it is still made that way now because the flavor is so popular. Continue reading

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Christine Szalay-Kudra

Hi I'm Christine, and I am happy you are visiting. Food is a large part of our family's lives, and we love to try new dishes, especially Italian food which offers so much freshness and flavor, whether you are making a classic Italian dish like lasagna or pizza, or experimenting with new appetizers, entrées or desserts from Italy.

Even if you are brand new to this cuisine, you will be able to find all kinds of tempting recipes here. I have been collecting classic Italian recipes, all conveniently in one place, along with unusual recipes from Italy plus some dishes inspired by Italian cuisine.

When the weather is cold, a baked pasta dish or juicy pork or veal recipe might be ideal. During the summer months, an Italian salad might be your dish of choice. We have vegetarian recipes, Italian soups, and even tips on how to work with Italian ingredients for the best results, whether you are making lasagna, gnocchi or an Italian casserole


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