Veal_marsala 今早看了「Everyday Italian」，這一集做的菜都很合我胃口，所以晚上就挑了其中一道菜「Veal Marsala」來試做看看。做法非常容易，成品既香又美味，做菜的過程讓我覺得好像個大廚，因為那香味好像只有在餐廳才聞得到。

你可以用雞排取代小牛排，如果不吃牛的話。香菇選擇咖啡色的比較香，白色的洋菇比較沒香味，記得不要洗，用紙毛巾略擦即可，洗過的香菇不香。

我家後院種有番茄、迷迭香、蔥、香菜、辣椒、檸檬、等等做菜常用的材料，既新鮮又方便，也不用擔心農藥問題，需要的時候就去後院採，菜做好了可以大聲說這是我家後院採的喔，還有什麼比這更好的。

我不是很會做菜的人，但是這道菜真的很簡單，成品很驚人，你一定要找個時間做做看喔。

Veal Marsala

8 veal cutlets (about 3 ounces each)
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig

Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.

Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary.

Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt.

Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes.

Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Cook just until heated through, turning to coat, about 1 minute.

Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste. Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

食譜取自http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26986,00.html