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Fresh from Sicily: Pasta, veal in marsala sauce
Succulent veal with a sweet Marsala wine sauce and pasta with tomatoes were two dishes I savored on a recent trip to Sicily. The street markets were teaming. It was a colorful scene and a wonderful way to discover the heart of the country. We bought some plump ripe tomatoes, fresh basil and Marsala wine. I made this simple and flavorful meal from these ingredients.
Marsala wine is a sweet fortified wine that is produced in Sicily.
This meal contains 601 calories with 19 percent of calories from fat.
Helpful Hints:
USherry or red vermouth can be used instead of Marsala.
UBoneless skinless chicken breasts can be substituted for the veal. Flatten the breasts to about 1‚Ñ2 inch and cook them about 3 minutes per side.
UAny short cut pasta can be used.
UFresh diced onion can be used instead of frozen. Saut 4 minutes before adding the veal.
Countdown:
UPlace water for pasta on to boil.
UMake pasta dish.
UMake veal dish.
Wine suggestion:
The succulent sweetness of this dish calls for an off-dry (only slightly sweet) wine. I’d try a German Riesling.
SCALOPINI AL MARSALA (VEAL MARSALA)
1 teaspoon olive oil
1‚Ñ2 cup diced frozen onion
3 tablespoons flour
Salt and freshly ground black pepper
3‚Ñ4 pound veal cutlets
1‚Ñ3 cup Marsala wine
1‚Ñ4 cup water
Heat the oil in a nonstick skillet over medium-high heat. Add the onion and saut without browning, about 2 minutes. Place the flour on a plate and add salt and pepper to taste. Dip the veal cutlets in the flour, making sure both sides are coated. Shake off the excess flour. Add to the skillet with the onion. Saut 1 minute per side and remove veal from the skillet; it should be almost cooked through.
Raise the heat to high and add the Marsala and water to the skillet. Reduce about 2 minutes, until reduced by half, Remove pan from the heat. Add veal and turn to coat in the sauce. Transfer to dinner plates and top with sauce. Makes 2 servings.
Nutritional information
Per serving: 331 calories (20 percent from fat), 7.3 g fat (1.8 g saturated, 3.2 g monounsaturated), 144 mg cholesterol, 36.1 g protein, 17.4 g carbohydrates, 1.0 g fiber, 149 mg sodium.
PENNE ALA SICIALIANNA (SICILIAN PENNE PASTA)
1‚Ñ4 pound penne pasta (about 11‚Ñ4-cups)
2 teaspoons olive oil
1 ripe tomato, cut into large cubes (about 1 cup)
1 cup fresh basil, torn into small pieces
Salt and freshly ground black pepper
Place a large pot with 3 to 4 quarts water on to boil. Add the pasta boil 10 minutes or according to package instructions. Drain. Add the olive oil, tomatoes, basil, and salt and pepper to taste. Toss well. Makes 2 servings.
Nutritional information
Per serving: 270 calories (19 percent from fat), 5.6 g fat (0.8 g saturated, 3.5g monounsaturated), no cholesterol, 8.6g protein, 46.4 g carbohydrates, 3.1 g fiber, 8 mg sodium.
SHOPPING LIST
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1 package frozen chopped onion, 1 ripe tomato, 1 bunch fresh basil, 3‚Ñ4 pound veal cutlets, 1 package penne pasta and 1 bottle Marsala wine.
Staples: Flour, olive oil, salt and black peppercorns.
XLinda Gassenheimer is the author of fourteen cookbooks including her newest, “Mix ’n Match Meals in Minutes for People with Diabetes,” “The Portion Plan” and “Prevention’s Fit and Fast Meals in Minutes.” Visit Linda on her Web page at www.DinnerInMinutes.com or e-mail her at LindaDinnerInMinutes.com.