veal marsala
RECIPE BY MartyWhelan Radio and Television Presenter

This is a recipe I often cook at home. It must be the Italian in me trying to get
out. I used to look like a hitman – now I’mbeginning to look like a don, whatever
that means! Irish veal is now becoming more readily available – but if you don’t
wish to use veal, pork works well too. Veal needs very little cooking but this dish
is good enough to grace any dinner-party table. It’s also a great way of using
Marsala wine that you may have picked up on your travels. I like it with a little
Italian bread to mop up all the delicious juices.


Preparation time: 5 minutes . Cooking time: 30 minutes . Serves 4

what you need
12 medium mushrooms, sliced
2 tablespoons olive oil
8 x 50g (2oz) thin rose veal escalopes
4 spring onions, finely chopped
5 tablespoons sweet Marsala wine
120ml (4fl oz) beef stock
1 tablespoon fresh basil, shredded
1 tablespoon butter, softened
egg tagliatelle and steamed long-stem
broccoli, to serve

what you do
Bring a small pan of water to the boil, tip in the mushrooms for 2 minutes, then
drain.Heat the olive oil in a large heavy-based frying-pan over medium heat and
sauté the veal escalopes for 2-3 minutes on each side until nicely browned – you
may have to do this in batches depending on the size of your pan. Transfer to a
warmed plate, cover in tinfoil and keep warm.
Reduce the heat and add the spring onions to the residue left in the fryingpan.
Sauté for 1-2minutes until they are softening and then add themushrooms
and sauté for another 2-3 minutes.
Return the veal to the frying-pan and pour in the Marsala wine with the beef
stock, then add basil and butter. Bring to the boil, then reduce the heat to low.
Cover and simmer for 6-8 minutes or until the sauce has slightly reduced in
volume and thickened.
Arrange two pieces of veal on each warmed plate with the egg tagliatelle and
steamed broccoli to serve.

typical nutritional content – per portion
Energy Kcal (Calories) 456
Fat (g) 13.6
of which saturates (g) 4.1
Salt (g) 0.3
Sugars (g) 2.2