Scaloppine al Marsala

Scaloppine al Marsala is a classic Italian main course, simple and very tasty. Here is the recipe:

Ingredients

• 4 slices of veal (scaloppine) about 80-100 grams each
• 60 grams of butter
• 1 glass of dry Marsala
• Flour as needed
• Salt as needed
• Pepper as needed

Preparation

1. Lightly flour the scaloppine on both sides.
2. In a large pan, melt half of the butter over medium-high heat.
3. Once the butter is hot, place the floured scaloppine in it and brown them for about 1 minute per side. They should acquire a nice golden color, but be careful not to cook them too long or they will become tough.
4. Salt and pepper the scaloppine, then deglaze with Marsala. Let the alcohol evaporate for a minute, then lower the heat and cook for another 4-5 minutes, turning the scaloppine halfway through cooking.
5. Remove the scaloppine from the pan and keep them warm.
6. Add the remaining butter to the pan with the cooking juices and let it melt, stirring to blend it with the remaining Marsala.
7. Put the scaloppine back into the pan with the just created sauce, letting them flavor for another minute.
8. Serve immediately, drizzling with the cooking sauce.

Scaloppine al Marsala can be accompanied by a light side dish, such as a green salad or steamed vegetables.

Curiosity

Marsala is a typical Sicilian fortified wine, ideal for creating recipes that require an intense and slightly sweet flavor that pairs well with white meats. This dish has its origins in the culinary tradition of Sicily and reflects the taste for bold and generous flavors typical of the island.