Marsala Recipe
mushroom, dry marsala, veal demi glace, angel hair aglio e olio
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Angel Hair Aglio e Olio
In a large pot, bring salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Cook the Mushrooms
In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown and tender, about 5-7 minutes.
- 3
- 4
Deglaze with Marsala
Pour in the dry Marsala wine and scrape any browned bits from the bottom of the skillet. Allow the wine to simmer for about 3-5 minutes until reduced by half.
- 5
Add Veal Demi-Glace
Stir in the veal demi-glace and let it simmer for another 5 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.
- 6
Combine with Pasta
Add the cooked angel hair pasta to the skillet and toss gently to combine, ensuring the pasta is well coated with the sauce.
- 7
Serve
Plate the dish and garnish with chopped parsley. Serve immediately.
