Recipes with Marsala

Lamb tenderloin with marsala syrup & amp; truffle pasta

Put the lamb in marsala and let it pull for at least 1 hour in the fridge. Cut the jam in paper jam slices. The most beautiful slices (about 1/3 of the trench) are stored for decoration. The rest of the truffle slices are boiled for 5 minutes in chicken bro

Lamb tenderloin in Marsala teriaki with lightning spicy fennel and rice cakes

Marinate the lamb pork tenderloin in marsala and teriyaki for at least 1 hour in the refrigerator. Rinse the basmatiries well and cook them as directed on the packaging. Stir the cooked rice together with sun-dried tomatoes, basil, pine nuts, egg yolk an

Hot chocolate Zabaglione

Egg yolks and sugar are whipped together in a heat-resistant bowl until the sugar is dissolved. Add cocoa and Marsala and place the dish over a hot water bath. With an electric hand whip, whisk the mixture until it is thick and foamy. The mixture is poured qui

Chop chop braised with chili, pear, majesty and marsala

The neck comb is cut into large blocks of 6x6 cm. The two kinds of seeds are poured short on a dry forehead until they begin to smell. They are then rubbed into the meat together with salt and pepper. Leave it to stand for a minimum of two hours, but preferab

Rabarbertrifli I

Cut the ends of the rhubarb and cut into smaller pieces. Bring them to a thick pot and sprinkle with sugar. Bring in a boil with low heat under the lid, so the rhubarb boils tenderly in its own juice that exits when heated. Boil for about 10 minutes in total.

Baked lamb fillet with ratatouille, parmesan sauce, marsala-glazed mustard and Tagliatelle

Ratatouille: Stir the onions in the oil and add the other ingredients. Let it boil tenderly under low heat. Marsala-glazed mustard onion: Boil the mustots in Marsala. Take the onions and add the honey to Marsala. Cook the Marsala down to the syrup's consist

Calvescale with truffles

Slice the meat slices with the back of the hand and turn them into flour, seasoned with salt and pepper. Shake redundant flour and brown meat slices in plenty of butter on both sides. Add the wine, put the freshly ground parmesan on the meat slices and sprinkl

Marsalasauce

The finely chopped shallots and the sage leaves are added to the steakhouse. 2/3 of marsala is added and boiled. Add the veal and cook in half. Add the remaining portion of Marsala and taste with salt and pepper.