Liz and Ian came over to spend a few days with us over Easter. Together we have eaten very well, drunk an ocean of wine, ate out a lot. There was lots of Pizza Alice, vongole at Grumpy’s, gelato at Gelatarium, there were sensational gnocchi with asparagus and blue sauce in Florence – I should have taken a photo, but I was too busy enjoying it, but on Monday evening Ian and I cooked a nice meal for everyone, and on Ian’s request it was veal marsala. The photo doesn’t do it justice!

The veal cutlets were seasoned with salt and pepper and very quickly pan fried, as very thin. Then they rested while we made a wonderful sauce, I can’t wait to be making it again, maybe with some chicken?

On some butter chopped shallot and lots of fresh cup mushrooms were panfried, then some garlic too. A good splash of marsala and some chicken stock. The recipe suggested we reduce it all by half, what we did instead, we thickened it with some cream and flour mixture, adjusted seasoning, some chopped parsley on top and the veal could go back in. We served it with roast potatoes/carrots, green beans, broccoli and some good wine. Everyone but Evelyn enjoyed it a lot, nothing was left- no veg, no meat, no sauce. Lots of marsala waiting for more cooking. 🙂