Gamberoni al Marsala con Paprika

Recipe Description .....

• 20 large green prawns, peeled and cleaned
  (reserve two heads)
• 1/2 onion, chopped
• 50g carrot, chopped
• 50g celery, chopped
• 1 clove garlic, chopped
• 80g butter
• 1/2 cup Marsala da Cucina

Fry onions, carrots, celery and garlic in half the butter until softened.
Add prawns and prawn heads and fry for 3 -4 minutes.
Add the Marsala, remove prawns and put aside, discard prawn heads, season and add paprika to taste and reduce.
Add the remaining butter and melt. Pass the mixture through a fine sieve and pour over prawns.
Serve with steamed rice.

Crostini di Fegatini di Pollo con Marsala

Recipe Description .....

• 3 anchovies
• 1/2 onion, chopped
• 2 bay leaves
• 80g butter
• Olive oil
• nutmeg
• sage
• 200g Chicken Livers
• Crusty Italian Loaf
• Marsala da Cucina
• Brandy
• 10g capers

Fry onion, anchovies and bay leaves in olive oil and add chicken livers.
Add the nutmeg and sage to taste.
Add 1/4 cup of Marsala & 1/4 cup Brandy and season to taste
When cooked, mince very fine, add butter and mix.
Meanwhile, grill thin slices of the bread until golden and spread with the liver mixture.

Filletto di Pollo con Funghi e Marsala

Recipe Description .....

• 8 chicken loin fillets
• 4 shallots
• 1 cup mushrooms, sliced – or 10g dried porcini mushrooms
• sage
• butter & oil for frying
• Marsala da Cucina
• Cream

Fry shallots and mushrooms in oil and butter.
(if using Porcini, reconstitute in water first)
Flour fillets and add to pan.
Fry on each side for around 2 minutes or until cooked.
Add sage and Marsala da Cucina and remove chicken.
Reduce and when thick add cream. Replace chicken to pan and coat in sauce and serve.
Serve with mashed potatoes.

Plicate di Vitello al Marsala

Recipe Description

• 4 thin veal steaks
• butter
• flour
• Marsala da Cucina

Add salt and pepper and 1 cup of Marsala da Cucina.
Remove the veal and reduce the sauce.
Add a little cream, heat through and pour over the Veal.

Baked Chicken Marsala

Recipe Description

• 1 whole chicken, segmented
• 1/3 cup flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup whole milk
• 1 egg
• 1 cup herbed bread crumbs
• 1/4 cup butter
• 1/3 cup Marsala da Cucina

Mix flour with salt & pepper and coat chicken pieces.
Mix milk with egg and dip the chicken, then roll in breadcrumbs.
Place chicken in oiled pan skin side up and dot with butter.
Bake at 180c for 45 minutes.
Drain fat and pour Marsala da Cucina over chicken.
Cover and bake 5 – 10 minutes more.

Beef Tenderloins with Marsala

Recipe Description

• 3 tsp butter + 3 Tbsp melted
• 60g sliced pancetta
• 1 onion, thinly sliced
• 6 x 2.5 – 3cm thick slices filet mignon
• salt & pepper to taste
• 3/4 cup Marsala da Cucina
• 1/2 cup beef stock

Heat 3 tsp butter and pancetta in a skillet large enough to hold meat in one layer.
Sauté until golden brown.
Add onion and sauté until golden.
Remove pancetta and onion with a slotted spoon.
Reserve pancetta and discard onion.
Put beef slices in same skillet and fry until quite brown (~ 3 minutes each side).
Season to taste with salt & pepper.
Add melted butter, Marsala da Cucina and stock, and lower heat.
Cook 2 more minutes on each side, turning once to coat slices with sauce.
Remove meat, place on top of reserved bacon and keep warm.
Boil sauce until slightly reduced, 2 - 3 minutes.
Pour over the meat and serve.

Pan-roasted Chicken with Mushrooms, Prosciutto and Marsala Sauce

Recipe Description

• 4 skinless chicken breast fillets
• 1/4 cup plain flour
• salt & freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 120g prosciutto, cut into strips
• 240g Swiss brown mushrooms, stemmed & halved
• 1/2 cup sweet Marsala da Cucina
• 1/2 cup chicken stock
• 40g unsalted butter
• 1/4 cup chopped fresh flat leaf parsley

Using a mallet, pound chicken to about 1.5cm thick.
Season flour with a fair amount of salt & pepper.
Heat oil over medium-high heat in a large skillet. When oil is hot, dredge the chicken in the flour and shake off excess.
Cook chicken in pan for 3-5 minutes on each side, until golden, turning once. Remove from pan; cover with foil and keep warm.
Lower heat to medium, add prosciutto to pan with a drizzle of olive oil and cook for about 1 minute.
Add the mushrooms and another drizzle of oil and cook for about 5 minutes or until the mushrooms are nicely browned and their moisture has evaporated.
Season with salt & pepper.
Pour the Marsala into the pan; cook for 30 seconds.
Add chicken stock and simmer for a minute to reduce the sauce slightly.
Stir in the butter and return the chicken to the pan.
Simmer gently for 1 minute to heat the chicken through.
Season with salt & pepper and garnish with chopped parsley before serving.