278 marsala recipes

Flour-dusted turkey cutlets sauteed golden in olive oil, then sauced with Marsala wine, chicken broth, scallions, garlic, and rosemary. This lighter spin on classic Marsala is on the table in 30 minutes with restaurant-worthy flavor.

Crispy Parmesan-breaded chicken fried golden in butter and olive oil, served with a simple Marsala mushroom wine sauce on the side. Two Italian classics in one.

Ground chicken loaves with Parmesan and fresh herbs, pan-seared golden and simmered in a rich Marsala mushroom sauce finished with butter. Italian comfort food at its finest.

Fresh peach sorbet with Marsala wine and lemon juice in a simple sugar syrup. A dairy-free frozen dessert with just five ingredients, served over fresh berries.

Didn't have marsala so I made a quick red-wine pan sauce using shallots, red wine and a bit of chicken stock and was able to use the brown bits in the skillet and added a touch of butter for a bit of sheen. Also I seasoned the chicken breasts with salt and pepper as well as the spinach with salt, pepper and a pinch of nutmeg. Very colorful and tasty.

Sicilian-style jumbo shrimp in a sweet-and-sour Marsala sauce with pine nuts, currants, capers, and fennel. A rustic Italian seafood main baked in an earthenware casserole.

Smoky pumpkin soup built on bacon fat and beef stock, finished with Marsala wine and crisp bacon. A savory, deeply autumnal bowl that skips the cream and leans on real depth.

Sicilian-style jumbo shrimp baked in Marsala wine with plum tomatoes, pine nuts, currants, capers, and fennel, finished with grated pecorino. A rustic Italian seafood dish in 35 minutes.

An Italian Christmas is not complete without this high-domed cylinder of fruit-studded sweet bread.

Pasta with meatballs in a tomato sauce deepened with bacon and Marsala, the tender bread-bound meatballs simmered right in. The pasta is tossed in butter and sauce, then showered with parmesan.

The salty and savory pasta matches perfectly with the sweet, Asian flavors of the shrimps.

Hot zabaglione is the classic Italian dessert: egg yolks, sugar, and Marsala whipped over a double boiler into a warm, frothy custard served in glasses. Three ingredients, ready in 15 minutes, restaurant-quality elegance.

Linguine with garlic shrimp in a Marsala wine and chicken broth sauce thickened with a light roux. Italian parsley, three cloves of garlic, and a pound of shrimp make this a weeknight favorite.

Italian saltimbocca: thin veal scallops layered with sage and prosciutto, rolled, browned in butter, and braised in a quick Marsala pan sauce. The name means jumps in the mouth, and it earns it.

Salmon scampi seared in bacon drippings and finished with marsala wine, butter, garlic, and herbs. A pan-to-oven main course served over rice.

Tender roast duckling with Marsala wine-grape sauce combines microwave speed and conventional oven crispness for special occasion duck dinners without the wait.