what is Marsala wine?

Question

i am cooking and need to know if marsala wine is a red wine?

Answer 1

Marsala is a fortified sweet Italian wine. If you are making a savoury dish, such as Chicken Marsala, you can substitute sherry if you want. If you're making a dessert you'd be better off sticking with the real thing.

Answer 2

Marsala wine is an excellent wine for cooking many different meals. Marsala wine was first discovered in the 1700s by John Woodhouse who added brandy to the wine he had enjoyed on a trip to Italy. You can find great Marsala Wine at http://www.colombowine.com

Answer 3

Trader Joes's or BevMo. Stay away from the "cooking wine" variety of Marsala. Always cook with something good enough to drink.

Answer 4

RE:
what is Marsala wine?
i am cooking and need to know if marsala wine is a red wine?

Answer 5

marsala wine

Answer 6

There's red wine, marsala, white wine -- buy what your recipes specifies.

Answer 7

I guess it could be classified as a fortified white. Marsala has a slightly sweet flavor that tastes off (to me anyways). Great in slightly sweet dishes.

Answer 8

Marsala wine is a fortified wine similar to sherry or Madeira. It is not red, nor is it white or pink -- it's a golden-brown, like strong iced tea. It has a flavor sometimes described as "nutty," and is a key ingredient in many classic Italian dishes.

Marsala originated from the island of Sicily, off the coast of Italy; the Florio family is probably the best-known maker of marsala, and their brand is readily available. There are two basic varieties of marsala -- sweet, and dry (though even the dry version has a fair amount of residual sugar compared to, say, fino sherry).

If you can't find marsala in a local shop, you can substitute sherry and have a similar flavor in your finished product. Be sure to use a dry sherry (one labeled "amontillado" will do as well) for savory dishes (main courses/appetizers), and a sweet sherry (labeled "cream") for desserts or as something to sip after dinner.

Both dry and sweet versions of marsala are used in cooking. The first dishes that come to mind using each are:

Dry: Veal marsala with mushrooms.

Begin by pouring boiling water over a package of dried porcini mushrooms (also known as cepes in French), just to cover. Let them stand for 15-30 minutes, then remove them from the water and chop coarsely. Reserve the water, it's now a VERY potent mushroom broth.

Pound veal scallopine thin with a kitchen mallet or rolling pin; dust with seasoned flour (that's flour with just a little salt and pepper added), then saute in butter and olive oil. When each veal scallop comes out of the skillet, place it on a heatproof serving platter in a 200-degree oven to keep it warm until you finish making the sauce.

When all the veal is cooked, add mushrooms to pan, sprinkle them with a tablespoon of flour, and saute them in the flour till it turns lightly golden and is sticking to the mushrooms. Pour the mushroom water into the pan carefully (sometimes wild mushrooms can have bits of earth stuck to them) and stir with a spatula to loosen all the browned bits of flour and thicken the sauce. Finish by adding about a quarter-cup (75ml) of marsala into the sauce and let it reduce and thicken.

Serve the sauce over the veal scallopine, accompanied by buttered pasta (which is ALSO great with the mushroom sauce over it). Note: this dish is excellent made with chicken breasts or with slices of turkey breast. Serve with a valpolicella ripasso or a Montepulciano d'Abbruzzo.

Sweet: Cassata alla Siciliana. Take a pound cake and slice it lengthwise, horizontally, into half-inch thick layers. Blend ricotta cheese with sugar, a few tablespoons of sweet marsala, chopped candied cherries and citrus peel, and miniature chocolate chips (or small pieces of chopped semi-sweet chocolate).

Place the bottom layer of the pound cake on the serving platter, sprinkle about a tablespoon of sweet marsala over the surface of the cake, then spread a layer of the sweetened ricotta cheese. Repeat, using every layer of the cake and sprinkling it lightly with marsala before spreading with the cheese. When finished, ice the entire cake with a dark chocolate buttercream -- soften two sticks of butter, mix with confectioner's (powdered or icing) sugar and powdered unsweetened cocoa. Refrigerate the cake overnight to allow the cheese and icing to firm up. Serve with espresso.

I've also just started making an appetizer of green olives with marsala. I take out a quarter-cup or so of standard green Spanish olives (the kind with pimentos in them), draining off most of the brine from the jar. I put a dash of a good extra-virgin olive oil over them and a tablespoon or two of dry marsala, a sprinkling of dried oregano and maybe some crushed red pepper, then stir and let them stand for a few minutes. They're a GREAT addition to the appetizer/antipasto platter, especially if you're serving cheeses, crusty French or Italian bread, and raw vegetables.

Buon appetito!

Answer 9

If a recipe calls for wine , how do you know if it is dry-wet or red-white wine ?

Answer 10

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I would go with sweet, dry is more for sauces than desserts.