Cooking Italy: “The Other White Meat” Marsala~

29 01 2011

I finally got a chance to finish the second of two recipes scheduled for Cooking Italy this week.  Our two recipes were Bolognese and Veal Marsala.  I made the Bolognese a couple weeks ago, but had to pick up a bottle of Marsala, so it waited.  In the meanwhile, Sue of Couscous and Consciousness mentioned in a group email that she thought this recipe would work well with pork chops.  That got me thinking… I knew I still had a couple of thick, boneless pork loin chops hiding somewhere in the freezer.  I found them!

This recipe goes together very quickly.  I cut my pork chops into two scallops using a very sharp knife and a horizontal cut.  My husband can’t watch me do that.  I understand.  It was the same for me watching him fall timber.  With a firm, but light touch, pound the chops flat.  The rest of the recipe…sorry, but you’ll need to buy the book…goes according to the book.  It cooks just as quickly as veal or chicken.  Make sure you have all the other components of your dinner finished before you start cooking this…it’s that fast.  I wanted a bit more body to my sauce, so I mounted it with a couple pats of butter in the end.

Tasting Notes~
I have to say that Sue’s instincts were spot on!  The Marsala Sauce was absolutely fabulous with the pork!  Marsala tends to be a little on the sweet side…ok, a lot along the sweet side!  Cooking it down makes those flavors intensify.  There’s no seasoning on the meat as it cooks, so it’s pure essence of whatever protein you choose and the wine.  As the Marsala condenses, it develops a richer sweetish taste with spicy notes.  Perfect with pork!  I’ve got to try this again with chicken, and should it become available, veal!

Excellent selection Angela!



4 responses

29 01 2011
Couscous & Consciousness

Looks fabulous Glennis – I’m so glad you tried it with the pork – that is definitely on my schedule for this week. And thanks also for the mention 🙂

29 01 2011

I used to love veal above all “white” meats, but I have to say I now prefer pork and this version looks wonderful.

29 01 2011

The pork is a great idea. I think I might try it with pork.

29 01 2011

Looks great to me…love the marsala sauce…might just eat that on most anything actually. Very pretty plates.

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