Another year has gone by, but all in all, it’s been a good one for me. This past summer, I made my entrance into the blogging world, and it’s been a fun journey. I would like to dedicate this blogpost to my dear friend Anna who lives in Sicily.  She has been a great source of inspiration in my life, and I am glad to call her, friend. She is a gastronome and enjoys good food. In my family we live to eat and we are constantly looking for new ideas to satisfy our palates. One of the dishes that is part of my repertoire is Veal Marsala. It is so easy and scrumptious, and you can certainly substitute the veal for chicken. Marsala is a city in beautiful Sicily, where this wonderful wine is produced. There are two kinds, one is sweet, normally used in desserts, and the other one is on the dry side, and recommended for savory dishes.

I am so pleased to share my recipe with all of you. By now, you should know that I cook for a crowd, but most of my recipes can easily be divided in half to accommodate smaller crowds.

Serves: 7 -8  Degree of difficulty: Easy – Moderate

Ingredients: 

• 3 lbs veal scaloppini, (thinly-sliced) cook in 3 batches
• 4 tbsp flour
• salt and pepper to taste
• 3/4 cup Marsala wine, dry
• 16 oz sliced mushrooms
• 1/4 cup water from pasta, if necessary
• 6 tbsp. olive and 5 tbsp. butter, divided
• 1 lb. of spaghetti or pasta of your choice

Preparation:

1) Season veal with salt and pepper. Drench in flour and remove all excess. On Medium-high heat, add 2 tbsp. oil and 1 tbsp. butter, pan fry veal for 2 minutes on one side and 1 minute on the other side. Do not overcook as it can get chewy. Remove from pan and set aside. You will repeat this process in two other batches. If the bottom of the pan is dirty, clean it before using it again.

2) In the same pan, add 2 tbsp. of butter and sauté the mushrooms. Deglaze with the wine. Put the veal back in the pan and simmer for a couple of minutes. If you need more gravy, simply add a little pasta water.  Serve with your favorite pasta shape. This is a delicious dish and very simple to follow. I hope you will give it a try in your kitchen, because your loved ones will savor every bite, and ask for more.

Wishing all of you a Wonderful & Healthy New Year, and lots of Happy Cooking!

Cheers, and Bon Appetit from Gina’s Kitchen!