Tag: sicily

Scallopini Marsala: recipes with wine

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Marsala wine is a popular wine from the town bearing the same name in Sicily. Most of the locals drink the Marsala añejo, but in order to export it, the Marsala is fortified to increase its alcohol content and stability.

A recipe that you can?t miss even at home is the Marsala scallopini. It is very simple and delicious to accompany a few boiled potatoes will not subtract any role.

Scallopini Marsala

Ingredients:

  • Veal scallops
  • Flour
  • Oil
  • Marsala wine
  • Cream
  • Parsley
  • Salt
  • Pepper

Preparation:

Step 1:

Proceeds to pepper the veal scallopini

Step 2:

Flour the fillets to take them to the pan, where you must browning lightly with oil (do not forget to keep an eye on them to prevent overcooking)

Step 3:

Pour some Marsala wine into the pan until coated the scallops

Step 4:

Add a small amount of cream to give it a creamy sauce derived from the juices of the scallops and Marsala wine consistency.

Step 5:

Place the flame on low heat to allow the sauce take the desired consistency, shaking the pan a few minutes to give it more body.

Step 6: Sprinkle with parsley to your scallopini Marsala before serving.

If you want to try some of our suggestions in Marsala wine from Uvinum do not miss these:

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Finca Constancia Parcela 23 2011

 

 

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El Grifo Malvasia Semi-Dulce 2012

 

Sicily, land of wine

 - Sicily is one of the most genuinely Mediterranean lands of Italy, and so its agriculture, from ancient times, perfectly sums up the purest essences of the culture, the climate and the character of the island.

With ideal physical characteristics for the elaboration, among others, of products such as citrus fruits, olive oil and of course, wine, Sicily has a tradition of vine cultivation which is lost in antiquity, although it seems that Greeks and Phoenicians were responsible respectively for planting the first vines in the hills of Sicily and market them around the Mare Nostrum, which they found perfect for it because of their mild temperature, the sea breeze that runs its coast and the vast amount of sunlight that still makes the autochthonous grapes particularly suited for the different varieties grown in it.

With an area of about 150,000 hectares of vineyards, three quarters of them for white grapes (mainly in the west) and the rest to red grapes (especially in the east of the island), Sicily produces one of the world’s most famous wines, the Marsala, a fortified wine similar to Port, which shares with it the British origins of the wineries that produce them. This is an ideal wine as an aperitif or with cheese, fruit or dessert, competing for this purpose with other local products such as Passito di Pantelleria, made with raisins, the Malvasia delle Lipari, the Moscato di Noto and Syracuse or the Zibibbo.

Among the table varieties, are internationally known the Nero d’Avola, one of the more popular by its contribution to the Sicilian viticulture and placed among the best Italian wines. This wine takes its name from the most famous local red grape variety. The Bianco d’Alcamo, white and red Eloro, Contessa Entellina, Delia Nivolelli, Etna, Cerasuolo di Vittoria, Nerello Cappuccio, Nerello Mascalese, Frappato are also remarkable, the same way that other wines produced with autochthonous white grapes, such as Carricante, Cataratto or Grecanico. Many of these wines are protected by local geographical indications DOCG, DOC and IGT.