I use marsala for wine sauces, etc. but here are some untested recipes that looked interesting from the FoodTV website....
Jumbo Shrimp Marsala-Style: Gamberoni alla Marsala
1 1/2 pounds large U-12 shrimp
4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 celery rib with the leaves, cut in paper thin slices
1 medium red onion, cut in paper thin slices
4 medium plum tomatoes, roughly chopped
1 tablespoon currants
2 tablespoons small capers, rinsed and dried
1 tablespoon pine nuts
1 glass (6-ounces) Marsala
Chili flakes
Fennel fronds
2 tablespoons torn basil leaves
2 tablespoons torn mint leaves
Lemon wedges
Peel and de-vein the shrimp.
In a 12 to 14-inch pan heat the olive oil. Lay in the shrimp in 1 layer. Season with salt and pepper. Top with celery, onion, tomatoes, currants, capers, and pine nuts. Heat through. Toss and deglaze with Marsala.
Divide among 4 plates, sprinkle with chili flakes, fennel fronds, basil and mint. Serve with lemon wedges.
Chicken Marsala Ravioli Filling
8 ounces chicken breast, cut in strips
4 tablespoons olive oil, divided
1 shallot, chopped
1 garlic clove, chopped
1/4 cup Marsala wine or chicken broth
4 thin slices prosciutto, sliced
4 bay leaves
Fresh thyme and parsley leaves
2 tablespoons bread crumbs
2 tablespoons Parmesan cheese, grated, divided
Salt and pepper
1 egg
1/4 cup heavy cream
Brown chicken in 2 tablespoons of olive oil over medium-high heat. Add shallot and garlic. Deglaze with Marsala. Take pan away from heat source and flambe. Return pan to stove, flame will go out in about 1 minute. Add prosciutto and herbs. Sprinkle in bread crumbs and 1 tablespoon Parmesan. Drizzle in 1 tablespoon of olive oil to keep moist. Discard bay leaves. Pulse together all ingredients in a food processor. Add egg, cream, remaining Parmesan and olive oil. Pulse again. Chill before filling ravioli.
Game Hens with Pomegranates: Beccazini "Ngranti"
Seeds from 1 large pomegranate
1 cup Marsala
1 tablespoon chopped mint
Salt and freshly ground black pepper
6 Cornish game hens
6 thin slices pancetta
2 tablespoons extra-virgin olive oil
10 tablespoons unsalted butter
12 fresh sage leaves
Peel of two oranges, cut into 1/4 -inch slices
In a small bowl, just cover the pomegranate seeds with the Marsala. You may have to use more Marsala. Gently mix in the mint and set aside, covered, for 1 hour.
Season the birds inside and out with salt and pepper. Drain the pomegranate seeds and mint, reserving the liquid. Stuff the birds with some of the seeds, reserving remainder for later use, and the mint. Using a needle, truss the bird tightly so that the inner cavity is closed and sealed shut buy the 2 legs. Wrap each bird in a slice of pancetta, using your palms to press the pancetta tight against the bird.
Preheat the oven to 375 degrees F.
In an oven-proof saute pan, heat the olive oil, butter. Add 3 sage leaves and cook 1 minute before adding the hens. Brown the birds on all sides over high heat until well-browned, about 5 minutes. Lower the heat, and add the remaining sage leaves, and pomegranate seeds. Place the saucepan in the oven for 7 minutes. Remove the pan from the oven. Drizzle the hens with 3 tablespoons of the remaining Marsala and pat with 4 tablespoons of the remaining butter. Baste the hens with the pan juices and return to the oven for 5 more minutes. In a small saucepan, melt the remaining butter over low heat. Add the orange peel and saute gently for 5 minutes, stirring gently so that the peel absorbs the butter. Remove the sauteed peels from the heat. Remove the hens from the oven and transfer them to a serving dish. Sprinkle the hens with the orange peel, and drizzle them with pan juices and pomegranate seeds. Serve immediately. |