The peas add a vibrant burst of color in an otherwise beige dish. SO much depth of flavor: warm, rich, robust. The best bite here is swirling your fork with noodles, scooping up peas along the way, then the finishing touch of some crispy fried mushrooms. There is dry Marsala and sweet Marsala, for cooking look for the dry version and get ready to make this Marsala cream sauce! This is the real Marsala wine and the one you should be using for cooking. My opinion, you need to buy the real stuff from a liquor store. The grocery store version and the liquor store version are very different. Or, you can go to the liquor store where you buy wine and you’ll find it there too. So, in the grocery store usually down the aisle with the oils and vinegars there will be an area for cooking wines, one of the being Marsala. There are two places you can buy Marsala, well technically there’s only one place you should buy it. It’s a dark brown and adds a depth of color to your dishes. The flavors are robust, rich, and slightly Earthy. But, it does taste incredible in cooking. Now that we’ve got that part out of the way, Marsala wine is different than your typical wine and not something you want to pour a big ole glass of and sip it. If you’re reading this and hope to make this tonight but you don’t have the Marsala wine, save this page, go to the store and buy the wine, then make this. But when it comes to Marsala, the flavor is so unique and specific it just can’t be substituted with anything else. Most ingredients to some degree have a substitute. So let’s get this out of the way in case you’re wondering: there is no substitute for Marsala wine. So I guess before we embark on a Marsala cream sauce we should probably talk about what Marsala wine is. Maybe I need to make crispy fried onions next. Also, every time I go to type crispy fried mushrooms I nearly type crispy fried onions. These crispy fried mushrooms, of boy do they do the trick. When I was creating this Marsala cream sauce I wanted a little bit of crunch, something that added texture and depth to an otherwise noodle-filled dish. I’ve talk about this before, but it’s so important to pay attention to textures in your dish. Now, a very special thing about this Marsala cream sauce is that it’s tossed with peas and crispy fried mushrooms. So, I wanted to take all of those rich flavors and create a meatless Marsala cream sauce pasta. You see, most times I’m completely fine with meatless dinners. I’ve always been a fan of the Marsala flavor, but I’m not always wanting to cook a heavy chicken dinner. It’s truly unlike anything else, and typically is combine with mushrooms and pasta. If you’ve ever had chicken Marsala you know that rich taste in the sauce. If you’re like me, you’re going to love this Marsala cream sauce. Warm, filling, and hearty, a cream sauce sets the stage of a robust pasta dinner.
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