Veal or chicken Marsala

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Joined Mar 31, 2013
The recipe I have does not designate  what type of Marsala. When going to purchase Marsala at the store there were two types, one dry and one sweet. Which one should I buy?

Thanks for your help!

Rosanna
 
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On those occasions when I've made it I have used dry, but that might be a bit too sour, or perhaps astringent for some palates. but you can add sweetness to the sauce with too little easier than you can remove it from a sauce with too much.

mjb.
 
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Since youre faced with a choice, you might as well base it on what all
youre serving WITH the dish as well.
 

cerise

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I would go with dry, but it's a matter of taste.  Rule of thumb (for whatever that's worth), is cook with the wine etc. that appeals to your personal taste.  Don't limit yourself to veal or chicken.  You could go with pork chops, etc., or use it as a sauce for pasta (with mushrooms).
 

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