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Veal escalope with Marsala

For the following recipe, we will need a red Marsala or 'ruby' variety: Red grape varieties: Pignatello, Calabrese, Nerello Mascalese, Nerod'Avola. I found it at a wine merchant. It has nothing to do with the almond-flavored Marsalas or the Marsala with eggs, which are digestifs and used in pastries. For this recipe, I found a fine DOC Marsala with 17% alcohol by volume. Very pleasant, refined, and aromatic, it has aged for at least 1 year in oak barrels.

Public
Course: Main course
Preparation time: 30 minutes
Energy: 335 kcal / serving

Instructions

  • 1.   Coat your escalopes with flour and tap them to remove the excess flour. Brown them in a hot pan with a tablespoon of olive oil. If they are thin, 3 minutes on each side will be enough. Season with salt and pepper, and set them aside. Step 2:
  • 2.   In the same pan, add a knob of butter and sauté the sliced mushrooms. Season with salt and pepper. Towards the end of cooking the mushrooms, add the garlic and parsley, then pour in the 20 cl of Marsala. Let it reduce by half, then add the mascarpone and use a wooden spoon to scrape off the pan drippings. Let it simmer gently for 3-4 minutes. Step 3:
  • 3.   Reheat the escalopes gently in the sauce. Turn off the heat, cover, and serve when your side dish is ready. I made my escalopes with small twisted pasta, Trofies Liguri. The fact that they are twisted allows them to hold the sauce better. It only makes it better...

Ingredients for servings

  • 2 leaf of veal escalope
  • 20 cl of marsala
  • 500 g of button mushroom
  • 1 flour
  • 1 tablespoon of parsley
  • 1 teaspoon of garlic clove
  • 250 g of mascarpone
  • 1 tablespoon of olive oil
  • 1 kg of Rana fresh pasta
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    335 kcal
    17 %
  • Fat
    28,24 g
    40 %
  • of which saturated
    16,67 g
    83 %
  • Carbohydrates
    6,6 g
    3 %
  • of which sugar
    5,64 g
    6 %
  • Protein
    6,09 g
    12 %
  • Fibers
    1,33 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.