A few days before my mother's birthday last month, my dad called me and told me that since things had been a little hectic around the house lately, he thought it would be a good idea if we skipped the big fancy birthday dinner out at a restaurant, and instead did something low-key and relaxing.
"So," he continued. "I think it would be good if we all just go to your house on Sunday and you can cook."
I don't remember if I actually pointed out the amusing fact that he found my making dinner for my mom, my dad, my brother, my cousin, my cousin's husband, Eugene, and myself to be a "more relaxing" prospect than if he were to just take us all out for dinner, but he must have realized it because after a brief pause he added:
"Oh and I'll pay for the groceries."
I accepted, of course, because the only thing I love more than hosting a large group for dinner is hosting a large group for dinner on my dad's dime.
Since the party was in three days, I spent the next afternoon assembling a menu and grocery list on Fresh Direct. I decided to start with one of my most popular recipes; stuffed mushrooms filled with a mixture of sausage, dried fruits, nuts, garlic, olives, and herbs. Next came panko-crusted goat cheese medallions baked in the oven and drizzled with vincotto and a salad of mixed greens with 20 year artisan strawberry balsamic that we bought in Sonoma a few weeks ago.
The main course consisted of veal marsala with wild mushrooms, rosemary roasted purple fingerling potatoes, and homemade spinach and goat ricotta gnudi with brown butter, sage, and walnuts. For dessert we had pinot noir & tonka bean poached pears stuffed with honey cinnamon mascarpone. We took the opportunity to open up an incredible bottle of port that we got in Sonoma at St. Francis winery. (I'm not a port fan, but I fell in love with this bottle and actually regret not buying a couple more.)
I tried to take a few photos of the food that we served, but between the cooking and hosting and arguing with my brother who kept trying to turn the TV on to "the game," I didn't get a chance to document everything as I would have liked. So, with apologies for the blurry photos, I'll post a few of these over the next couple days.
First up is the veal marsala, which I chose because it's a family favorite and even something that my brother--who as evidenced above can sometimes be difficult--enjoys. There were seven of us that day so I made a large portion, but I've reduced the recipe here to serve a more realistic four. (Or two, with leftovers.)
Veal Marsala
The veal can be replaced with chicken in this recipe if desired.
Serves 48 veal cutlets, cut thin and pounded for scaloppine
1/2 cup all-purpose flour
kosher salt
pepper
4 tablespoons of butter
2 tablespoons olive oil
1/2 pound wild mushrooms, sliced (button or baby bella mushrooms work too)
1.5 cups low sodium chicken broth
1 cup Marsala wine
fresh parsley
1. Sift the flour into a shallow basin and season generously with salt and pepper. Also sprinkle some of the salt and pepper onto the veal cutlets. Now dip one of the veal cutlets into the flour making sure to coat completely on both sides then set on a baking sheet. Repeat with each cutlet.
2. In a large skillet set over medium-high heat, add the butter and olive oil and heat until the butter is melted and sizzling.
3. Add the veal, in batches if the pan is not large enough, and brown on both sides. Remove from the pan and set on a baking sheet.
4. Into the same pan, add the sliced mushrooms and saute. Add the broth and Marsala and let cook for a minute until it starts to simmer. Lower the heat to medium and then gently arrange the pieces of browned veal back in the pan and let simmer for approximately 5 minutes or until the sauce reduces to two-thirds and thickens slightly. Adjust the sauce for seasoning, adding more salt or pepper if necessary.
5. Serve the veal on a large platter topped with the mushrooms and the sauce from the pan. Top with fresh parsley and serve immediately with a side of pasta or sauteed vegetables such as broccoli rabe.
FAQs
This is the recipe I used to pair with Merenzao. It's a lighter version of the traditional Veal Marsala and can pair well with most lighter bodied, earthy reds like Trousseau, Pinot Noir, Mencia, Nebbiolo, Sangiovese, and Poulsard.
What is the difference between veal scallopini and Veal Marsala? ›
The scaloppine and the piccate are usually made by pounding the meat very thin and then dipping it in seasoned flour before sautéing it. The veal Marsala is normally cooked without any flour.
What goes well with Veal Marsala? ›
When it comes to the sauce, I use a mix of mushrooms like Portobello and cremini. Veal Marsala can be paired with spätzle, egg noodles, mashed potatoes as well as risotto or rice. I prefer it with fettuccine.
What is the most popular veal dish? ›
Wiener Schnitzel – a very thin, breaded and pan-fried cutlet made from veal, it is one of the best-known specialities of Viennese cuisine. The Wiener Schnitzel is the national dish of Austria.
What can I use instead of Marsala wine in Veal Marsala? ›
Sherry, particularly dry sherry, is a good Marsala wine alternative, providing a comparable nutty flavor in both sweet and savory dishes. If the recipe calls for sweetness, consider adding a bit of sugar to the sherry to more closely mimic Marsala's unique taste.
Is there a difference between Marsala wine and Marsala cooking wine? ›
Marsala Age Classification
In general, younger Marsala wines are almost always used for cooking, while older Marsalas are known to be more favorable for sipping.
What is the difference between veal piccata and Veal Marsala? ›
Veal Marsala uses marsala sauce and wild mushrooms. If wild mushrooms aren't for you, Veal Piccata comes with shallots, capers, lemons, and white wine sauce that may be more to your taste.
What do Italians call veal? ›
Veal in Italy. “If you are in Milan and you're talking about veal, then you are only ever talking about vitello da late, la carne bianca, bianca alla Milanese!”
How do you make veal taste better? ›
Italian seasoning
To prepare this, coat your veal cutlets in beaten eggs, flour, cornflakes, panko bread crumbs, and Parmesan, along with dried basil and garlic powder seasoning, before baking them for 10 minutes at 500 degrees Fahrenheit.
What kind of Marsala wine is best for cooking? ›
A Guide to Buying Marsala
It is sweet, even at its driest. If you intend to bake with it, the dolce (sweet) is generally recommended, while the secco (dry) is best for savory cooking. Either makes for a successful dessert or cheese pairing.
Thus, for a veal chop with mushrooms and cream, choose a dry red wine . When made with the clove of garlic, you should opt for powerful white wines with a fleshy texture.
Why don't people eat veal anymore? ›
Veal production is synonymous with abuse of baby cattle. Newborn calves endure separation from their mothers and their natural source of food (cow's milk), and live for just a brief portion of their typical lifespans. To create tender meat for veal, these calves also suffer in a severely restricted environment.
What is the best Italian veal dish? ›
Veal is one of the most tender, flavorful meats you could choose. It's versatility will help you prepare many Italian favorites like Veal Saltimbocca, Veal Marsala, and Veal Scallopini, just to name a few. One of my all time favorite Italian Veal dishes is without a doubt a braised veal shank known as Osso Bucco.
Why is veal so expensive? ›
Veal is more costly per pound due to the processing methods and limited producers of baby cow meat. Some people feel uncomfortable about eating meat from any living animal, especially one processed into veal as a baby.
What white or red wine goes with Veal Marsala? ›
This earthy, hearty dish affords a slightly higher body in a red wine to match the dish. Look for reds with medium-body and medium-acidity and tannins.
What wine is best with veal? ›
This is why you must opt for a semi-powerful, light wine, which does not imply that it is necessarily without tannins. On the other hand, when you serve almost roast veal with bacon and cheese (“Orloff style”), a Pinot Gris from Alsace, a white from the Rhône Valley or Burgundy (premier cru or not) would be better.
What is a good dry white wine for cooking veal? ›
Pinot Grigio, Pinot Gris, Sauvignon Blanc, Pinot Blanc, and dry sparkling wines labeled "brut" are especially good choices. Fuller whites with strong, oaky flavors, like some Chardonnays, don't work as well for cooking because they are lower in acidity and don't provide as much punch as the crisper wines.
What is a good Marsala wine to cook with? ›
The Best for Cooking
Florio Marsala Superiore Dry will deglaze your pan beautifully, but while you're at it, take a sip. Gorelli says this bottling is a great point of entry for those new to Marsala.
