Escalopes in Marsala
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Loading...Escalopes in Marsala are a very tasty dish that seems much more than it actually is. Let me explain: 4 ingredients, 10 minutes of cooking for a truly inviting recipe that has a sophisticated allure. In the 60s it was the workhorse of every good housewife, today its popularity has been reduced a little but the taste remains the same If you want a tasty dish, ready in five minutes that makes you look good and makes you feel like a wizard of the kitchen, well, follow this recipe step by step and you will be at the top
Instructions
Ask your butcher for very thin slices of pork loin, possibly of the same size.
Put the slices between 2 sheets of baking paper and beat them with a meat mallet until they become very, very thin. Flour them carefully, eliminating the excess flour that does not stick to the meat
Melt the butter and add the pork, cooking it over high heat for about 5 minutes. Add salt and, when you see that the part in contact with the bottom of the pan begins to brown on the sides, turn the escalopes and let them cook again
Add the Marsala, all at once, let the alcohol evaporate for 1 minute and then add a couple of tablespoons of hot water to finish cooking
Remove the meat from the heat and keep it warm between two aluminum sheets. Pour a piece of butter into the pan and let it melt in the cooking juices, stirring vigorously and, at the same time, shaking the pan to create a delicious sauce
Arrange the escalopes on a serving plate and sprinkle them with the hot sauce, immediately bring to the table
Notes
Escalopes in Marsala: that fortified wine, very fragrant, produced for more than a hundred years in Sicily by the Florio family who in 1833 bought a stretch of beach in Marsala (in the western tip of the island) where they began a very particular wine production The grapes, in fact, grow under a scorching sun, refreshed by the sea breeze and fed by a very particular sandy soil. Then Marsala rests for 30 months in oak barrels in cool and very humid cellars. The result is a fortified wine with a high alcohol content (18% alcohol) to be enjoyed after dinner, to accompany sweets or fruit. It is also perfect in cooking and gives a delicious flavor to the pork (or veal) of this recipe
ItalianCookingTips
For the escalopes you can use pork loin or veal, of your choice.
With marsala I prefer pork because it has a slightly stronger taste that better holds up the sapidity of the wine
ItalianCookingTips
The only real tip of this recipe is to make sure that your escalopes are as thin as possible: they will swell during cooking and the flour will create an extra layer. For this, beat them very well if you don’t want to bring chewing gum to the table
ItalianCookingTips
By tradition, I always use Florio Marsala Superiore for this recipe. It is an excellent wine of large production, easily available also abroad.
Today there are some niche Sicilian labels that produce a probably better Marsala, to be enjoyed alone, in the classic crystal glass.
But for cooking Florio is the best!
ItalianCookingTips
Escalopes should be eaten hot, just cooked. Beat the meat in advance and keep it at room temperature. Flour it and cook it when your guests are already at the table and arrive triumphant with your hot, juicy pork, apologizing for the absence!
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