Spaghetti with Garlicky Marsala Mushrooms
This hearty pasta recipe banks on the garlicky flavor of the mushrooms to complement the familiarly delicious taste of pasta.
Molded Mocha-Marsala Semifreddo
This creamy multilayered frozen dessert uses a simple zabaglione (known as sabayon in French) of whipped egg yolks, sugar and Marsala as its base. The addition of bittersweet chocolate and strong espresso to the sweet zabaglione brings the flavors of the semifreddo into perfect balance.
Italian Trifle with Marsala Syrup
In Italy, Fabio Trabocchi makes this dessert with Alchermes, a bright-red cinnamon-scented liqueur rarely seen in the States. The Sicilian fortified wine Marsala is a good substitute: It has a subtler color but a similarly spiced flavor, perfect for drenching squares of soft sponge cake layered with vanilla-infused pastry cream.
Pork Chops with Marsala and Fennel
Thin slices of fennel, a shot of dry marsala, and a touch of tomato paste combine to make a quick, intense pan sauce for sauteed pork chops. If you prefer, substitute red wine for the marsala.
Bay Scallop-Marsala Cream Toasts
These bay scallops are set in a luscious Marsala cream sauce, served over hot crispy bread and garnished with fresh chives. It's a simple dish to prepare, yet so special and decadent. Best to enjoy these toasts with a knife and fork.
Spelt Muffins with a Marsala-Fig Swirl
A syrup made from fresh Mission figs and Marsala wine is swirled in the batter of these luxurious yogurt-spelt breakfast muffins.