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Veal Marsala - sweet or dry?

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Kim H

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Veal Marsala - sweet or dry?

by Kim H » Mon Nov 30, 2015 4:54 pm

Hi! I'm planning on making veal marsala for my husband, but I'm finding conflicting info in recipes on the inet. Would you recommend sweet or dry marsala for this recipe? I'm not shaking it up too much, pretty standard, but not sure about the wine. TIA!
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Robin Garr

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Re: Veal Marsala - sweet or dry?

by Robin Garr » Mon Nov 30, 2015 5:57 pm

Kim, I went back and looked at some of my old Italian cookbooks, and it's hard to tell because most of them just call for "Marsala" in cooking without specifying sweet or dry. I'm betting that sweet Marsala is the standard, though, but if the recipe calls for any additional sweetening, I'd taste before adding sugar, etc.
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Kim H

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Re: Veal Marsala - sweet or dry?

by Kim H » Mon Nov 30, 2015 6:16 pm

Thanks, Robin!! I sort of settled on sweet as I saw more recipes calling for that v. dry, but it's been a while since I've eaten it, and forever since I made it (it was Chkn, tho). Surprising my husband just cuz :-)
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Carol C

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Re: Veal Marsala - sweet or dry?

by Carol C » Mon Nov 30, 2015 7:38 pm

Kim, Definitely, Florio Sweet Marsala! Josh Moore uses this at Volare in his Veal Marsala and what I use when I make it at home. Our very favorite recipe is the one from Cook's Illustrated that I found a number of years ago. I'll be glad to PM you the recipe if you're interested. Enjoy!
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Kim H

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Re: Veal Marsala - sweet or dry?

by Kim H » Tue Dec 01, 2015 12:13 am

Yes, please! Thank you, Carol! Josh's recipe was one I specifically looked up for marsala (I found chicken marsala). I'd love your recipe!

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