Finn-Erik Cooks - Veal Marsala

Recipe below video.

Veal Marsala for two people:

​400 grams of calf filet
Marsala wine from Sicily
Flour
2 shallots
4 mushrooms of choice 
1 clove of garlic
Fresh thyme
Fresh chives
Asparagus beans
Tagliatelle
Parmesan cheese
​Salt & pepper
Smoked sea salt
​Ground paprika powder

This dish takes its name from the famous sweet wine produced on the west coast of Sicily, Italy. Marsala is a fortified wine that can remind you of a Madeira/Sherry blend. It's delicious and fairly inexpensive.

There are a number of fake wines claiming to be a Marsala wine, so make sure yours originates from Sicily. 

Start out with the meat. 
Mix wheat flour with salt, pepper and ground paprika. Blend well.
​Add the large filets of meat and cover in the flour mix. Pad it to remove excess flour.

Finely chop shallots, garlic, mushrooms and fresh thyme. Turn the oven on at 75 degrees.

Add some smoked sea salt and more pepper to the meat. Fry the meat in olive oil at high heat. 30 seconds on each side is enough. 

​Take the meat out of the pan and keep warm in the pre heated oven.

Add some more oil to the pan. Throw in the finely chopped vegetables and fry for a couple of minutes. Add the Marsala wine. About 1 dl should do the trick. Reduce until thick syrup at medium heat. Add the meat back into the pan and let it simmer for 4 minutes at low heat.

Cook the pasta accordingly and add generous amounts of shaved Parmesan cheese and a splash of olive oil. 
Fry the asparagus beans in a hot pan with a hint of olive oil. This just take a minute. 

Plate the dish and add the nice Marsala sauce on top of the meat. Sprinkle with fresh cut chives. Enjoy this true classic with a nice Sicilian red wine on the Frappato grape.