VEAL MARSALA OVER PASTA
Annie Meza from: Carlani's Restaurant in Middleburg, Florida
We have been told by hundreds of people that we have the best Marsala outside of Italy, enjoy!
• 2-5oz. Top Round Veal Cutlets
• 1 C. Heavy Cream
• 1/2 C. Sliced, Canned Mushrooms
• 4 T. Butter
• 3 T. Marsala Wine, imported and sweet only
• 1/2 T. Beef Base
• Garlic oil, enough to coat bottom of pan
• All purpose flour, enough to dust meat lightly.
• Freshly ground black pepper
• 2 C. cooked pasta of your choice
Start by heating the oil in a medium sautee pan.
Pound out the Veal to 1/8 in. thick. Dust the Veal with flour and shake off the excess.
When the oil is hot enough add the Veal, make sure the cutlets don’t touch each other for even cooking. Brown quickly 1-2 minutes on each side. Remove from heat and set aside, do not cover or the meat will continue to cook and become tough.
Drain oil once it has cooled enough to handle. Do not clean the pan.
Add butter, mushrooms and beef base and simmer while whisking until completely blended. Add the heavy cream, and turn to med high heat. Add the Marsala wine, and always taste the sauce before you add the Veal back to the pan. If too salty, add more cream or next time add less Beef base.
When you are satisfied with the sauce then add the meat carefully back to the pan. 2-3 minutes of continued cooking with the Veal, should be all you need.
When desired consistency of the sauce is achieved, remove the meat and lay over your choice of cooked, hot pasta, then pour the Marsala sauce over meat and pasta.
I would not suggest using 1/2 and 1/2 as it will separate.
Follow these steps and you should be able to cut the Veal with a spoon, a sign that you are a great cook.
Recipe courtesy of Le Quebecois Grain-fed Veal and Marx Foods