This lovely recipe is similar to carbonara with a dash of Marsala.
1/4 tsp. saffron threads
3 tbs. Marsala
8 oz. spaghetti
`1/4 cup grated Parmesan cheese
2 tbs. heavy cream
1 tbs. softened butter
Put a plentiful pot of water on to boil. When boiling, salt liberally and tip in the spaghetti. Cook according to the package directions.
In a tiny saucepan, heat the saffron and Marsala to a bubble, then remove from the heat and set aside to steep.
While the pasta is cooking, whisk together the eggs, cheese and cream, then add a sprinkling of salt and a good grinding of pepper. Set aside.
When the pasta is done, remove a cupful of the cooking water, then drain. Return to the pot and toss with 2 tbs. of the pasta water, the saffron/Marsala mixture and the butter. Tip in the egg mixture and toss gently. Add more pasta water if needed to make a smooth sauce. Check the seasonings and serve.
Lovely, homey and warming – this is pure comfort food.
3/4 cup Marsala
1/4 cup dried porcini mushrooms
1/4 cup all-purpose flour
1 tsp. sea salt flakes
good grinding of nutmeg
good grinding of pepper
4 boned and skinned chicken thighs, cut into pieces
1 tbs. butter
1 tsp. olive oil
1 leek, trimmed and sliced
2 tsp. thyme leaves
2 cups chicken stock
1/2 cup vacuum-packed chestnuts, crumbled
basmati rice, to serve
Heat the Marsala and porcini in a small saucepan. As soon as it comes to a bubble, switch off the heat and leave for at least 10 minutes. Drain through a sieve into a jug. Chop the mushrooms and set aside. Save the Marsala.
Tip the flour, salt, nutmeg and pepper into a freezer bag and add the chicken pieces. Shake to coat the chicken. Heat the butter and oil in a heavy saucepan and add the leeks. Cook for 4-5 minutes, stirring frequently, until soft. Add the chicken with any flour from the bag and the choppedvmushrooms to the pan along with the thyme leaves and cook over a medium heat until the flour is no longer visible
Pour in the Marsala and at the stock followed by the chestnuts and bubble on low for about 20 minutes until the chicken is cooked and the sauce is thickened. Serve over the rice and sprinkle with thyme leaves.
I you can’t find chicken supremes, simply use bone-in breast or thighs. It’s really all about the lovely sauce.
4 tbs. Marsala
4 tbs. chicken stock
1 tsp. Dijon mustard
1 tbs. olive oil
2 chicken supremes
20 red grapes
1 tbs. fresh thyme leaves
Heat the oven to 400°F. Mix the Marsala, chicken stock and mustard in a little jug.
Heat the oil in a sturdy skillet or shallow casserole that will fit the chicken snuggly and will go in the oven. Season the chicken and cook, skin-side down for 5 minutes, or until golden. Turn the chicken over and add the Marsala mixture. Bring to a bubble, then drop in the grapes and transfer to the oven. Cook for 20 minutes, or until the chicken is cooked through and the skin crisp.
Transfer the chicken to two shallow bowls or dinner plates. Put the pan over a high heat and bubble for 2-3 minutes, or until the sauces has reduced and thickened. Pour over the chicken and serve.
Here is a double quick, double pork supper!
2 tbs. garlic-infused olive oil
4 thin, streaky slices bacon
6 pork escallops (medallions cut from a pork tenderloin)
1/3 cup Marsala
1 tbs. butter
2 tbs. chopped fresh chives
Heat the oil in a non-stick skillet and fry the bacon until crisp. Remove and set aside. Add the pork and cook for 4-5 minute on each side, depending on how thick they are. Remove and cover with foil. Tip the Marsala and butter into the skillet and bubble to reduce.
Pour the sauce over the pork, crumble the bacon on top and scatter with chives to serve.
Rich, meaty bolognase sauce is a natural fit for this creamy and delicious risotto.
1 onion, peeled and quartered
1 carrot, peeled and halved
1 celery stalk, halved
1 garlic clove, peeled
handful fresh parsley
6 slices bacon
4 anchovy fillets
3 tbs. butter, plus 1 extra, to serve
1/2 tsp. olive oil
1/2 lb. ground beef
1/2 cup Marsala
14 oz. tin chopped tomatoes
1 tbs. tomato paste
2 tbs. whole milk
8 cups veal stock
2 bay leaves
2 1/2 cups risotto rice
1/2 cup grated Parmesan cheese, plus extra, to serve
Heat the oven to 300°F. Put the onion, carrot, celery, garlic, parsley, bacon and anchovies in a food processor and blitz to a paste.
Heat the 3 tbs. butter and oil in a heavy Dutch oven and cook the paste for 5 minutes, or until softened. Add the meat and cook until brown. Add the Marsala. Process the tomatoes until smooth and pour in along with the tomato paste, milk and bay leaves. Add 2 cups of the stock, clamp on a lid and put in the oven for 1 hour.
Remove from the oven and discard to bay leaves. Heat the remaining stock to a simmer in a saucepan.
Stir the rice into the sauce. Add a ladleful of the stock and stir until it is absorbed. Repeat with the remaining stock until the rice is tender. This should take about 18 minutes.
Remove from the heat and stir in the cheese and remaining butter. Serve sprinkled with more cheese.
Here is a comforting and satisfying stew that is done in under 30 minutes.
1 tbs. garlic-infused olive oil
1 shallot, peeled and finely diced
1 lb. skinless, boneless chicken thighs, cut into bite-sized pieces
1 tsp. dried oregano
2 tbs. Marsala
1 x 14 oz. can chopped tomtoes
1/2 tsp. sea salt flakes
1 x 12 oz. jar roasted red peppers, drained
cooked orzo, to serve
Heat the oil in a large, heavy-bottomed pan and cook the shallots over a medium heat until softened, about 3 minutes. Add the chicken with the dried oregano and turn them about in the pan. Add the Marsala and allow it to bubble for a minute, then tip in the tomatoes. Fill the tomato can half full with water, swill it around, then add to the pan with the salt. Continue to cook, uncovered for 20 minutes, or until the chicken is cooked through and the sauce has thicken.
Snip the peppers into the pan and stir until they are warm. Serve over orzo.
Fragrant with savory spices, these pork chops are a jot to make and a joy to eat.
2 pork chops, not too lean
3 tbs. all-purpose flour
2 tsp. fennel seeds
1/2 tsp. ground allspice
1/2 tsp. celery salt
punch ground cloves
freshly ground pepper
2 tbs. garlic-infused olive oil
5 tbs. Marsala
Cut the rind and most of the fat off the pork chops. Mix the flour, fennel seeds, allspice, celery salt, cloves and a good grinding of pepper on a dinner plate. Dredge the pork chops in the mixture.
Heat the olive oil in a skillet that the chops will fit snugly in and cook the pork chops for 5 minutes on each side. Tip in the Marsala and cook the pork chops for 5 more minutes. Remove to heated plates and bubble the sauce until thickened. Pour it over the chops and serve.
The mixture of sweet, Marsala-soaked raisins, salty olives and a delicate saffron-scented dressing gives ordinary cauliflower the star treatment. This is a fabulous make-ahead salad.
1 head cauliflower
1 tsp. kosher salt
2 bay leaves
1/2 tsp. saffron threads
1/4 cup water from a recently boiled kettle
1/2 cup golden raisins
5 tbs. Marsala
1 shallot, finely chopped
1 tbs. lemon juice
1/4 cup extra-virgin olive oil
1/4 cup oil-brined black olives
3 tbs. toasted pine nuts
small bunch fresh parsley, chopped
Break the cauliflower into florets and put these in a saucepan that has a lid. Cover with cold water, add the salt and bay leaves, put the lid on, set the pan on a high heat and bring to a boil. Drain immediately and run under cold water, then set aside.
Meanwhile, put the saffron threads in a small bowl and add the boiled water. Let steep.
Put the raisins in a small saucepan with the Marsala and bring to a boil, then immediately remove from the heat.
Add the shallots and lemon juice to the saffron water. Slowly whisk in the olive oil to make the dressing.
Tip the still-warm cauliflower into a serving bowl and add the raisins and any Marsala, the dressing and the olives. Toss well and check the seasoning. Let sit for about 30 minutes. Toss in most of the pine nuts and parsley, then scatter the rest over the top and serve.
This pasta is quite elegant and sophisticated. The creamy marsala-laced sauce is just right with the husky and earthy porcini mushrooms.
1/2 cup dried porcini mushrooms
1/4 cup marsala
1/4 cup water
1/2 cup mascarpone
freshly grated nutmeg
2 tbs. chopped fresh parsley, plus more to serve
8 oz. egg fettuccini or taliatelle
1 tbs. unsalted butter
small clove of garlic, grated
1/4 cup grated Parmesan cheese
Measure the porcini mushrooms into a small saucepan and add the marsala and water. Bring to a boil, then take it off the heat and let stand at least 10 minutes.
Put the mascarpone into a bowl and add a good grating of fresh nutmeg and pepper. Strain the marsala and water from the saucepan into the bowl and mix with a fork. Squeeze the porcini mushrooms over the bowl, then chop and add as well.
Boil water for the pasta and salt when it boils. Cook the pasta per the package directions. Keep a little pasta water aside, then drain the pasta and tip back into the pot. Stir in the mascarpone mixture and add a little of the pasta water if you need to loosen the sauce.
Check the seasoning and serve sprinkled with Parmesan cheese.