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Fraboni's Italian Specialties Italian Specialties & Delicatessan ®

Each week we will feature a recipe from one of Catherine Murray's cookbooks. For the week of June 7th: SCALLOPINE DI VITELLO AL MARSALA Veal with Marsala Wine 1 or 2 garlic cloves, sliced thin 1/4 cup olive oil 1 1/2 to 2 pounds veal round steak, about 1/2 inch thick 1/4 cup flour 1/2 t. salt 1/8 t. pepper 1/4 cup Marsala wine 1/4 cup water 1/4 cup chopped parsley 1/8 t. each of salt and pepper Use a large heavy skillet with tight fitting cover. Saute garlic in oil until lightly browned. Wipe veal with clean damp cloth, pound and cut into 6 pieces. Coat veal with seasoned flour. Add veal to garlic and olive oil and slowly brown on both sides. While browning, combine wine, water, parsley, salt and pepper. Slowly add to browned veal. Cover skillet ad simmer very slowly for about 20 minutes or until veal is tender. If mixture tends to become too thick, add additional water. Serve with Fettuccini Alfredo. Beatrice Bondioli Weiss Back to Top