This show is one of two reason why I love to cook. Growing up I didn't have cable so for tv we had basic channels including PBS and growing up in Vermont, America's Test Kitchen is what I would watch instead of Saturday morning cartoons. And to this day I still appreciate what I learned form this show.
All I could think about through the rest of this video is how wonderful those discarded mushrooms must have tasted. Maybe in a Pasta Dish or a Rice Pilaf side dish. Other than that this dish looked Amazing. I like the reduced Marsala idea. Great job.
As we all know there are tons of recipes just here on CZcams, but I always look at the ATK recipe as the base to get the basic concept down and then look at the other ones to get varying perspectives. Then I put together all the parts I like best!
I am just finishing up making this dish. It's tasting so good. Thank you once again my food goddesses. Love your recipes, and the fun you add to any cooking adventure.
I am so impressed with first, the professional way you ladies taught us how to make this recipe, and secondly, the high quality recipe. I could almost smell that sauce! I will recommend this show and will watch as often as possible. Thank you.
This is a family favourite- such depth of flavour! I haven’t been able to find pancetta in stores for months, so I used bacon - it’s still delicious! Thanks so much!!👩🍳
I tried this recipe the other night and it was absolutely delicious...however I swapped out the pancetta for smoked bacon and didn't discard the mushrooms. It's definitely a keeper!
Great job gals. I am going to make this for Christmas dinner. The only change will be a little less finishing butter (I'm on WW). I think the sauce prep will really add to the flavor. Great job and Merry Christmas and Happy New Year. Love PegEgg
Looks good. I made chicken Marsala this past weekend and actully did cut the breast in half too. I think I learned that from you ladies for another recipe. Thank you!
Wondering if Bridget or Julia would answer a question. I notice you add lemon juice to a lot of recipes at the end, for 'brightness.' What exactly does that mean, and how does a mere two teaspoons really enhance a dish? Love the shows! You both are doing a superb job hostine, teaching and cooking! Thank you.
It sharpens and balances the dish. If you have something very rich like a deep fried chicken with skin on acidity helps to cut it and add a "snap" make a dish with and without the acidity to feel what that means
Would love to see you create a copy cat recipe for the Cajun BBQ chicken and Bourbon Chicken served in the mall food court chain Bourbon Street Grill. Love your recipes
Hello from New York City I just bought all of the ingredients to make this dish and paid $55 for all of it. The pancetta and porcini mushrooms are more expensive than gold nuggets.
Well you can stick to the trad. Italian recipe, no pancetta nor porcini. I buy a whole chicken at .99c a lb and debone and skin the 2 breasts, use white mushrooms and the rest is basic. The only real expense is the 1 cup of Marsala (3-4$?)
Another suggestion , use bacon fat in lieu of pancetta. I get dried porcinis in bulk online a years supply at a time, or I substitute a mix of dried mushrooms including a bit of powdered dried mushrooms, porcinis or other type. Every little bit of savings helps.
could you please make a test on juicers... that would be amazing.. of course there many videos on the net but i really trust your opinion because you test everything and this in anyway and you are very honest... and you have also so much experience!! i wan't to buy one but will wait and would be so happy if you could show me the right one!!! thank you all for your great work and help to use!!! :)
Juicers are bad for your health. Once you take all the fiber(and some of the nutrients as well) out of the fruit, the juice you're left with spikes your insulin levels as bad, or even worse than pure sugar. For example, table sugar has a glycemic index of 68, and sugar is considered horrible for your health. Pulp free orange juice has a glycemic index of between 66 and 76, while an entire orange has a glycemic index of just 42. "Low: 55 or less Moderate: 56 - 69 High: 70+" As you can see, sugar is only "moderate" while that glass of orange juice is even worse, while the whole fruit is all the way down in the low category. It's best to either eat the fruit, or put it in a good quality blender so you can eat the fiber and reduce your blood sugar spike. There's a LOT of good recipes online for smoothies using whole fruit and veggies. And as a bonus, you're not literally throwing away 15-20 percent of the expensive fruits you paid for. Plus, the skin and pulp contains flavonoids(massively good for you), and a LOT of them stay in the skin and pulp after juicing.
@@lordgarion514 thank you very much for such a precise explanation... i always thought it is much healthier.. the thing here is li like aple juice so much this one you get from farmers.. and i have no idea how else to extract the juice from it otherwise!! but again thank you very much for the kindness to answer!! :)
@@lunasun666 Yw. Here's how Vitamix shows to make it with a blender. You can leave the pulp in, or strain it out. It's a beast of a machine, but more normal blenders will do just fine, just takes an extra 30-60 seconds or so. www.vitamix.com/us/en_us/recipes/apple-juice I would Google something like "fruit smoothie recipes with apples". www.vitamix.com/us/en_us/recipes/apple-juice
Making this recipe tonight. It has been on my list for a while and I finally remembered to buy both dry Marsala wine and dried porcinis. Will check back w/ results. Edit:Tasty and tender. I don't usually "follow a recipe" but I did in this case because I was having a hard time wrapping my head around the reason ATK jumped around so much. Was it really just to keep this a "One Pan Meal"? I am sure all the sauce steps can be done in a flowing process with a sauce pan with a sauté pan working only for mushrooms and chicken, deglazing with marsala. I think a lot of casual home cooks will get lost on this one. On the other hand that chicken fillet tip is priceless. Love your stuff, just had a couple issues with this one.
My local library has all of the seasons on DVD. I hadn't seen anything prior to season 10 or so (although I have the honking big cookbook), so I've been watching the seasons in order. Everybody's so dang young and skinny. It's a little unnerving.
Best Chicken Marsala I have ever had although I would use Chef’s Paul Prudhomme Poultry Magic seasoning to season the chicken with a little fresh black pepper. And don’t add the wine at the end. Just at the beginning
I found a recipe for chicken Marsala a while back but couldn’t find the dry Marsala in nearby liquor stores, it was out of stock for weeks so my friend and I were out and about and I finally found some and was planning on making it tonight…what are the odds that this showed up in on my suggested videos today. While I am going to follow the other recipe first because it isn’t nearly as complicated and I don’t have gelatin or the porcini mushrooms. It’ll be fun to make a comparison, because I am not a mushroom fan, I am making it because my husband loves mushrooms and I am trying to learn to love them too. I think the other recipe may win but your recipe does look very interesting and I know my husband will love yours because of the porcini mushrooms and he’ll be able to use them in something else like the ramen he likes to make. Well, I just tried going to your website to get the recipe and it requires my email address to get it so I guess I won’t be making this version after all, what a huge disappointment.
love my chicken marsala. have to try this, but gotta have a bunch of sauce! nothing worse to me than having this dish and hardly any sauce on plate. its have the delicious! lol and i love my musshroom texture with it. but still will try it. thanks for sharing
This is a better version of what I cooked yesterday however it takes much longer to cook and uses many more ingredients. In a small kitchen with limited counter space, my focus is on cooking something delicious in the least amount of time and with little mess.
A suggestion for saving on plastic wrap (and the planet): save the liners from cereal boxes for pounding chicken breasts. They work better than plastic wrap, anyway.
I save my cold cut deli bags(zip closure style)...throw a serving or two of breast in each...pound it out flat inside the bag, covered by a towel to prevent perforating the deli bag , throw it in the freezer and you're ready for quick prep after a quick thaw as you prep.
Yeah I throw all my used plastic AND cardboard boxes in the RECYCLING bin... you know... that right there is more than what most people do. That being said - I will try using the cardboard from those soda 12 packs, since THOSE are what I usually go through quicker, i'll also wipe them down before using as well. I will TRY IT - and if they really do work better i'll consider keeping them in a drawer.
Huge fan and ATK subscriber here. You gang have taught me so much over the years. Made this recipe last night and it was terrific. BUT one thing seemed a little off to me - the tomato paste. Wasn't impressed with the taste nor the color it added. Scratching my head, I went back to explore my tried-and-true recipe for Pork Marsala, and found a clue - mustard. That recipe uses grainy mustard both for flavor and as a thickening agent, which works perfectly. Think I'll substitute for the tomato paste here next time and compare.
RAW chicken handled with tongs and put on rack. Same tongs handle COOKED chicken & put on same rack. You can teach a recipe and food safety at the same time.
You could, but the flavor compared to the second batch of mushrooms will be weak, as most of the flavor was cooked out. They would work, but you would need to reduce the amount of mushrooms in the second batch, and it wouldn't taste as good(but still pretty dang good TBH). They would go great in a soup, stew, or casserole though. Or definitely as the other person said, good for cooking with eggs. It's giving you the flavor of 2 batches of mushrooms, without you having to eat all of them. Or having so many mushrooms that the chicken gets lost.
Has anyone tried putting them into a food processor or small blender and emulsifying them back into the marsala/broth? Seems too good to just trash them.
Yes, gelatin is better especially in meat sauces. It thickens without clouding the sauce and it both tastes better and has a richer mouth feel. IMO anywway.
I've been watching America's test kitchen for at least 15 years but what I'm trying to want to ask is why wasn't and cheddar fried at the beginning and you could use the fat from that.
I love watching all of the cooking shows on PBS Create, but it bothers me to see the waste of ingredients that don't quite make it into the recipe. I don't like waste.
Is their any Biblically clean meat that can be subbed for the pancetta? I avoid pork in any form like the plague...but had chicken Masala some decades ago and remember it was delicious, however, I wasn't avoiding pork yet. Thanks for any ideas, in advance!
Agreed. This is a way to over-complicate what is normally a simple and lovely recipe. The discarded mushrooms and... gelatin? There's no reason not to do this in one pan, deglazing the pan that the chicken is cooked in for flavor, and slightly thickening the sauce with butter and flour if desired. The minute I heard it took you 16 years to realize this dish was too sweet because you used the wrong variety of marsala... you lost a bit of credibility with me. Sorry, ladies.
This show is one of two reason why I love to cook. Growing up I didn't have cable so for tv we had basic channels including PBS and growing up in Vermont, America's Test Kitchen is what I would watch instead of Saturday morning cartoons. And to this day I still appreciate what I learned form this show.
Agree :)
Same! I love this show.
Me too
Our daughter attended UVM, met a terrific guy and has a happy family in Vermont!!
Same over here, they were my first cook book as well. I have lots of happy bellies because of them. Lol
I have been watching Bridget and Julia on America's test kitchen for YEARS. Love them!
you can put that panceta/mushroom mix over a bowl of rice and i'd never complain.
All I could think about through the rest of this video is how wonderful those discarded mushrooms must have tasted. Maybe in a Pasta Dish or a Rice Pilaf side dish. Other than that this dish looked Amazing. I like the reduced Marsala idea. Great job.
Exactly! I would have saved them for a rice pilaf with pecans.
I needed this recipe. My kids love me again!
As we all know there are tons of recipes just here on CZcams, but I always look at the ATK recipe as the base to get the basic concept down and then look at the other ones to get varying perspectives. Then I put together all the parts I like best!
I am just finishing up making this dish. It's tasting so good. Thank you once again my food goddesses. Love your recipes, and the fun you add to any cooking adventure.
Love you ladies. Love the show as well. Anything Marsala is a favorite of mine! Will have to try this dish.
I am so impressed with first, the professional way you ladies taught us how to make this recipe, and secondly, the high quality recipe. I could almost smell that sauce! I will recommend this show and will watch as often as possible. Thank you.
I am such a fan of these two ladies! They are such good cooks and such good friends. Really comes across on these videos!
This is a family favourite- such depth of flavour! I haven’t been able to
find pancetta in stores for months, so I used bacon - it’s still delicious!
Thanks so much!!👩🍳
Weekend recipe solved! Thank you so much!
I tried this recipe the other night and it was absolutely delicious...however I swapped out the pancetta for smoked bacon and didn't discard the mushrooms. It's definitely a keeper!
It really looks good This time my favorite I'm going to try this recipe
Thanks ladies, it looks delicious!
Oh my God that looks SOOOOO good.
I remember watching this show all the time as a kid when I didn’t go to school or when there was a holiday week lol I learned a lot (:
Great job gals. I am going to make this for Christmas dinner. The only change will be a little less finishing butter (I'm on WW). I think the sauce prep will really add to the flavor. Great job and Merry Christmas and Happy New Year. Love PegEgg
Love everything you guys make , and Love making it for my friends and family 😊👍🏻
Looks good. I made chicken Marsala this past weekend and actully did cut the breast in half too. I think I learned that from you ladies for another recipe. Thank you!
Wondering if Bridget or Julia would answer a question. I notice you add lemon juice to a lot of recipes at the end, for 'brightness.' What exactly does that mean, and how does a mere two teaspoons really enhance a dish? Love the shows! You both are doing a superb job hostine, teaching and cooking! Thank you.
It sharpens and balances the dish. If you have something very rich like a deep fried chicken with skin on acidity helps to cut it and add a "snap" make a dish with and without the acidity to feel what that means
You can note the difference for yourself by tasting the sauce prior to and then again after adding the lemon juice. 🙂
And, Lemon and chicken go together wonderfully.
Marsala and capacitors are my all time favorite. Yumm.
y'all are great! keep up the great content!
Looks great I love chicken Marsala your sauce looks like I my looking for. Thanks for another great video
love these videos, thanks
This looks delicious!! I just love test kitchen recipes!!! 🤗❤️
Oh god, this one I need to try. I'd never think of using Marsala. Nice video. :)
Cant get much better. Its soooooo good as it is. :)
That dish is looking so delicious and I have to try making it at home.
making this tonight! No panchetta though so I'm adding a little chicken base. Love this show .
Omg that looks AWESOME!!👍🏻
Wow, I'll be trying this one soon.
I plan on making it next Sunday ❤
i'll be making this next week
Looks so yummy!
Always a good show!!
This is a lovely recipe I Will be making in my new home.
I made it and it turned out excellent! Better than I’ve had at any restaurant! I had some fresh thyme and substituted it for the oregano.
Hey there awesome job you guys you all are always the best cooks.😊😊😊.
Thank you for the "DRY' Marsala version. I have only used the sweet version for desserts, like Zabaglione.
Would love to see you create a copy cat recipe for the Cajun BBQ chicken and Bourbon Chicken served in the mall food court chain Bourbon Street Grill. Love your recipes
Hello from New York City I just bought all of the ingredients to make this dish and paid $55 for all of it. The pancetta and porcini mushrooms are more expensive than gold nuggets.
Well you can stick to the trad. Italian recipe, no pancetta nor porcini. I buy a whole chicken at .99c a lb and debone and skin the 2 breasts, use white mushrooms and the rest is basic. The only real expense is the 1 cup of Marsala (3-4$?)
Another suggestion , use bacon fat in lieu of pancetta. I get dried porcinis in bulk online a years supply at a time, or I substitute a mix of dried mushrooms including a bit of powdered dried mushrooms, porcinis or other type. Every little bit of savings helps.
@@delightschwartz2155 thanks
Outstanding!
ATK and Food Wishes are my go to cooking channels. 🍲🍳😋
Thanks so much. I didn’t even know Marsala was a wine. I wondered where the name came from
BFerry10
Marsala, France
@@yorocco1 Marsala is in Italy (Sicily)
I love this lady's ❤️ always great recipe easy to follow.
Amazing.
Julia, it's hard to believe that you have been on the test kitchen for 16 years. I remember when you first started.
I think they're actually going into year 19 now
Drooling.......
could you please make a test on juicers... that would be amazing.. of course there many videos on the net but i really trust your opinion because you test everything and this in anyway and you are very honest... and you have also so much experience!! i wan't to buy one but will wait and would be so happy if you could show me the right one!!! thank you all for your great work and help to use!!! :)
Juicers are bad for your health.
Once you take all the fiber(and some of the nutrients as well) out of the fruit, the juice you're left with spikes your insulin levels as bad, or even worse than pure sugar.
For example, table sugar has a glycemic index of 68, and sugar is considered horrible for your health. Pulp free orange juice has a glycemic index of between 66 and 76, while an entire orange has a glycemic index of just 42.
"Low: 55 or less
Moderate: 56 - 69
High: 70+"
As you can see, sugar is only "moderate" while that glass of orange juice is even worse, while the whole fruit is all the way down in the low category.
It's best to either eat the fruit, or put it in a good quality blender so you can eat the fiber and reduce your blood sugar spike. There's a LOT of good recipes online for smoothies using whole fruit and veggies.
And as a bonus, you're not literally throwing away 15-20 percent of the expensive fruits you paid for.
Plus, the skin and pulp contains flavonoids(massively good for you), and a LOT of them stay in the skin and pulp after juicing.
@@lordgarion514 thank you very much for such a precise explanation... i always thought it is much healthier.. the thing here is li like aple juice so much this one you get from farmers.. and i have no idea how else to extract the juice from it otherwise!! but again thank you very much for the kindness to answer!! :)
@@lunasun666
Yw.
Here's how Vitamix shows to make it with a blender. You can leave the pulp in, or strain it out. It's a beast of a machine, but more normal blenders will do just fine, just takes an extra 30-60 seconds or so.
www.vitamix.com/us/en_us/recipes/apple-juice
I would Google something like "fruit smoothie recipes with apples".
www.vitamix.com/us/en_us/recipes/apple-juice
The best!
哇～！
看起來好好吃唷！
Making this recipe tonight. It has been on my list for a while and I finally remembered to buy both dry Marsala wine and dried porcinis.
Will check back w/ results.
Edit:Tasty and tender. I don't usually "follow a recipe" but I did in this case because I was having a hard time wrapping my head around the reason ATK jumped around so much. Was it really just to keep this a "One Pan Meal"? I am sure all the sauce steps can be done in a flowing process with a sauce pan with a sauté pan working only for mushrooms and chicken, deglazing with marsala.
I think a lot of casual home cooks will get lost on this one.
On the other hand that chicken fillet tip is priceless.
Love your stuff, just had a couple issues with this one.
Yummy
"Well we're wiser - we're a lot hotter."
"YOU KNOW IT"
16+ years later and you've still got it!
My local library has all of the seasons on DVD. I hadn't seen anything prior to season 10 or so (although I have the honking big cookbook), so I've been watching the seasons in order. Everybody's so dang young and skinny. It's a little unnerving.
@@CantankerousDave That they enjoy eating The Test Kitchen's cuisine is apparent.
Best Chicken Marsala I have ever had although I would use Chef’s Paul Prudhomme Poultry Magic seasoning to season the chicken with a little fresh black pepper. And don’t add the wine at the end. Just at the beginning
I found a recipe for chicken Marsala a while back but couldn’t find the dry Marsala in nearby liquor stores, it was out of stock for weeks so my friend and I were out and about and I finally found some and was planning on making it tonight…what are the odds that this showed up in on my suggested videos today. While I am going to follow the other recipe first because it isn’t nearly as complicated and I don’t have gelatin or the porcini mushrooms. It’ll be fun to make a comparison, because I am not a mushroom fan, I am making it because my husband loves mushrooms and I am trying to learn to love them too. I think the other recipe may win but your recipe does look very interesting and I know my husband will love yours because of the porcini mushrooms and he’ll be able to use them in something else like the ramen he likes to make.
Well, I just tried going to your website to get the recipe and it requires my email address to get it so I guess I won’t be making this version after all, what a huge disappointment.
love my chicken marsala. have to try this, but gotta have a bunch of sauce! nothing worse to me than having this dish and hardly any sauce on plate. its have the delicious! lol and i love my musshroom texture with it. but still will try it. thanks for sharing
This is a better version of what I cooked yesterday however it takes much longer to cook and uses many more ingredients. In a small kitchen with limited counter space, my focus is on cooking something delicious in the least amount of time and with little mess.
A suggestion for saving on plastic wrap (and the planet): save the liners from cereal boxes for pounding chicken breasts. They work better than plastic wrap, anyway.
lol!
I save my cold cut deli bags(zip closure style)...throw a serving or two of breast in each...pound it out flat inside the bag, covered by a towel to prevent perforating the deli bag , throw it in the freezer and you're ready for quick prep after a quick thaw as you prep.
Lol, I’m sure you walk to the grocery store so not to pollute the air and of course you shower only when it rains.
Yeah I throw all my used plastic AND cardboard boxes in the RECYCLING bin... you know... that right there is more than what most people do. That being said - I will try using the cardboard from those soda 12 packs, since THOSE are what I usually go through quicker, i'll also wipe them down before using as well. I will TRY IT - and if they really do work better i'll consider keeping them in a drawer.
@@honklerton732 .....I'm sorry but I don't understand how you plan to use cardboard from soda packs.... What do you have in mind?
Is the gelatin really necessary?
This is my all time favorite dish to make, and Your Version is slightly different than mine, but I bet just as Delicious 😋
0:38 DRY MARSALA EYE CONTACT.
Awsome👌
Huge fan and ATK subscriber here. You gang have taught me so much over the years. Made this recipe last night and it was terrific. BUT one thing seemed a little off to me - the tomato paste. Wasn't impressed with the taste nor the color it added. Scratching my head, I went back to explore my tried-and-true recipe for Pork Marsala, and found a clue - mustard. That recipe uses grainy mustard both for flavor and as a thickening agent, which works perfectly. Think I'll substitute for the tomato paste here next time and compare.
Good alternative, thanks for sharing.
I feel so stupid that I didn't figure out that chicken cutting technique out. So simple yet makes cooking it so much more uniform.
Can't believe it took 16 years to learn that you use Dry Marsala in Chicken Marsala.
RAW chicken handled with tongs and put on rack. Same tongs handle COOKED chicken & put on same rack. You can teach a recipe and food safety at the same time.
Pancetta? Interesting.
Exactly. Interesting twist.
I feel Dan's eyes roll when Bridget put the raw mushrooms directly in to the rendered pancetta fat
16 years?! Wow. You haven't aged a bit, Julia!
these 2 ladies are fricken badass!!
This recipe seems a little more involved than others, but the results look too incredible to not try.
Wish me luck!
Thanks Ladies.
Delicioso!!
😊
Im with you all the way except the tomato paste. And I love garlic so double that.
Julia looks just as beautiful now as she didn't 16 years
Chicken Marsala's one of my favorite dishes. I will make it this weekend
I hate to see the porcini mushrooms go to waste. Is there a way to reincorporate them back into the dish?
LazyTV save them for omelets?
You could, but the flavor compared to the second batch of mushrooms will be weak, as most of the flavor was cooked out. They would work, but you would need to reduce the amount of mushrooms in the second batch, and it wouldn't taste as good(but still pretty dang good TBH).
They would go great in a soup, stew, or casserole though.
Or definitely as the other person said, good for cooking with eggs.
It's giving you the flavor of 2 batches of mushrooms, without you having to eat all of them. Or having so many mushrooms that the chicken gets lost.
Does anyone think that dried mixed mushrooms would work? I couldn't find dried porcini mushrooms.
Has anyone tried putting them into a food processor or small blender and emulsifying them back into the marsala/broth? Seems too good to just trash them.
Pancetta and bacon crisp better in a cold pan. Shocked they poured it in hot
I found it a very “interesting” choice that with all of the beautiful ingredients you then used vegetable oil for the sauce
Gelatin is better than a slurry?
Off The Hook I would use slurry as the gelatin is animal!
Not having a good day. I do cook this for family as I use as little animal as possible,do not eat it myself☘️
J I do love these ladies and I’ve learned a lot from them .
@@ruthtorphy2204
You have any idea how many animals there are in the flour you use?
And if you're vegan, you eat more animals than a meat eater.
Yes, gelatin is better especially in meat sauces. It thickens without clouding the sauce and it both tastes better and has a richer mouth feel. IMO anywway.
Long process, but nice video
Gelatin? Why not make a roux to thicken the sauce?
I've been watching America's test kitchen for at least 15 years but what I'm trying to want to ask is why wasn't and cheddar fried at the beginning and you could use the fat from that.
I love watching all of the cooking shows on PBS Create, but it bothers me to see the waste of ingredients that don't quite make it into the recipe. I don't like waste.
A nice variation is a marsala alfredo.
I just made Chicken Marsala last week - and it was good, but this puts my recipe to shame!
Dam right it does!
Hello
I’ve tried both dry & sweet Marsala. Everyone else says dry, I say sweet & a lot of it!
I can never choose between the two so I use a 50/50 mix...
Am I the only one who has seen this video before???
Yup. Only you.
Is their any Biblically clean meat that can be subbed for the pancetta? I avoid pork in any form like the plague...but had chicken Masala some decades ago and remember it was delicious, however, I wasn't avoiding pork yet. Thanks for any ideas, in advance!
This should be a one skillet meal. What the hell?
Seriously, this is a way to over-complicate what is normally a delicious one-skillet dish.
highly recommend not putting cooked chicken right where you just had uncooked chicken...
I'm sure it's really great however, way too complicated. I'll take the standard one pan version of Chicken Marsala.
Restaurant quality vs. the home cook.
Agreed. This is a way to over-complicate what is normally a simple and lovely recipe. The discarded mushrooms and... gelatin? There's no reason not to do this in one pan, deglazing the pan that the chicken is cooked in for flavor, and slightly thickening the sauce with butter and flour if desired. The minute I heard it took you 16 years to realize this dish was too sweet because you used the wrong variety of marsala... you lost a bit of credibility with me. Sorry, ladies.
Is cooking Marsala a dry Marsala?
"it's not about the garlic"??!!!? of all people, i never thought i'd hear such blasphemy from bridget!
It's always about the garlic. This is an Italian dish. You measure the garlic with your heart. I put a whole bulb in mine.
@@LifeWithSpike If this was Facebook I'd be able to attach a "heart" and "thumbs up" response to your comment lol!!
Yeah, I'll stick with my own recipe.
No cream???
Caccitore
This is great but prefer the sweet Marsala.