Veal Marsala Recipe
Medallions sautéed in butter and flamed with a sweet Marsala wine. Tossed with trottole pasta.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Pasta
Cook the trottole pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.
Sauté the Veal
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Season the veal medallions with salt and pepper, then add them to the skillet. Sauté for about 3-4 minutes on each side until browned and cooked through. Remove the veal from the skillet and set aside.
Make the Marsala Sauce
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Pour in the Marsala wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Let it simmer for about 5-7 minutes until it reduces slightly.
Serve
Toss the cooked trottole pasta with the veal and Marsala sauce. Serve hot, garnished with fresh parsley.
