Martinez)
Commentary by Ceci Martinez
Tonight my husband is treating us with a very special dinner at home for Valentine’s Day. Veal Scaloppine Marsala, one of his favorite dishes, is a mouth-watering classic. Marsala wine originated in the late 1700 as a wine that could withstand long voyages at sea. Today Marsala wine comes in different vintages and flavors. A semi-sweet version imparts rich flavor to meat dishes.
Notes: Proper cooking of scaloppine (Italian for “thin cut”) should produce a tender meat. Tricks to achieve this result: sear in medium-high heat for no longer than 30-45 seconds per side depending on thickness and don’t cook scaloppine in sauce as it will toughen up. To stem shiitake mushrooms pinch off stem from its base.
Serves: 4 / Time: 20 minutes
Ingredients:
1 pound veal scaloppine (Butcher shops or Carmel Market District store)
Salt and freshly ground black pepper
1 1/2 tablespoons extra virgin olive oil
1/2 red onion, finely chopped (about 3/4 cup)
6 ounces shiitake mushrooms, stemmed and cut in half
1 1/2 cups medium sweet marsala wine
3 tablespoons low-fat half-and-half
1 tablespoons of unsalted butter
1 Tablespoon of unbleached white flour
1 tablespoon chopped rosemary
Directions:
Season the scaloppine on both sides with salt and pepper. Heat half olive oil in a nonstick skillet over high heat. Quickly sear the scaloppine on both sides, about 30 seconds per side, working in batches, if needed, to avoid crowding the pan. Transfer veal to a platter. Heat the remaining oil in the skillet. Add the onion and mushroom and cook over medium heat until just beginning to brown, about 4 minutes. Add marsala, half-and-half, butter and flour; bring to a boil. Reduce the heat and gently simmer until sauce is reduced and thick, 8 to 10 minutes. Taste seasoning, adding salt and pepper if necessary. Reinforce the marsala flavor by adding a fresh splash at the end. Transfer scaloppine to sauce, sprinkle with rosemary and serve at once.
