| Zabaglione with Florio Marsala |
|
4 egg yolks
4 Tbsp. sugar
2 Tbsp. Florio Sweet Marsala
Fresh strawberries or butter cookies |
|
In a metal bowl, whisk together the eggs and sugar. Set the bowl over a saucepan of simmering water and whisk mixture until it begins to thicken. Whisk in Florio Marsala. Continue to Whisk the mixture until it is thick and foamy and registers 160 degrees on a candy thermometer. Spoon the Zabaglione into small bowls and garnish with fresh strawberries or butter cookies. |
|
(Serves 4) |
|
| Macerated Orange Shortcake |
|
2 navel oranges
1/4 cup sugar
1/4 cup Florio Sweet Marsala
4 fresh shortcake slices
8 oz. heavy cream, whipped
Mint leaves (for garnish) |
|
Peel and section fruit. Add sugar and Florio Marsala to pan over medium heat. Bring to a slow boil and dissolve sugar. Add cut fruit and cook for 3-5 minutes, stirring constantly. Take pan off heat and chill down on ice. Place shortcake on center of plate; add layer of chilled fruit. Top with fresh whipped cream and mint. |
|
(Serves 4) |
|
| Chicken Florio Marsala |
|
1 Tbsp. olive oil
2 boneless skinless chicken breast, pounded flat
1/2 cup chopped onion
1 Tbsp. chopped garlic
4 oz. fresh sliced mushrooms
3/4 cup Florio Dry Marsala
1/2 cup heavy whipping cream
Salt and pepper to taste |
|
In a large hot skillet, add the oil and chicken. Sauté for three minutes on each side to brown. Add the next three ingredients, and sauté for one minute. Add the Florio Marsala and simmer for one minute. Add cream, and season to taste with salt and pepper. Lower heat to medium-high and simmer 3-5 minutes, or until center is done. |
|
(Serves 2) |
|
| Mushroom Risotto with Florio Marsala |
|
3 Tbsp. butter
1 medium white onion sliced
8 oz. sliced mushrooms
3 cups risotto (Arborio rice)
6 cups chicken broth, warmed in saucepan
1 cup heavy cream
1/2 cup Florio Dry Marsala |
|
In a large pot (or Dutch oven) over medium-high heat, combine butter, onion and mushrooms and sauté for five minutes. Add the risotto and continue to sauté for three minutes. Add one cup of the warm chicken broth and stir until absorbed. Continue to add the chicken broth one cup at a time as it absorbs while you stir. When all of the chicken broth has been added, stir in cream and the Florio Marsala. If a thinner consistency is desired, add up to one cup of water. Place the risotto on a platter and top with freshly grated Parmesan cheese. |
|
(Serves 6) |
|
| Florio Vinaigrette with Field Greens and Sautéed Goat Cheese |
|
1/2 cup Florio Dry Marsala
1/2 cup extra virgin olive oil
Mixed field greens
4 oz. herbed goat cheese, sliced into 1/4 inch wafers
1 beaten egg
1/4 cup bread crumbs
Salt and pepper to taste |
|
Combine the Florio Marsala, oil, salt and pepper. Dress the salad and refrigerate. Take slices of goat cheese and dip in egg, then in bread crumbs. In a medium skillet over medium-high heat, sauté the goat cheese in olive oil until golden brown. Place on salad and serve. |
|
(Serves 4) |
|
| Pecan-Encrusted Halibut with Florio Marsala |
|
2-6 oz. fresh halibut fillets
1 beaten egg, seasoned with a pinch of Old Bay Seasoning
3/4 cup crushed pecans, pulsed in a food processor
Salt and pepper to taste
1 Tbsp. olive oil
1 cup heavy cream
1 Tbsp. fresh chopped tarragon
1 Tbsp. Florio Dry Marsala |
|
Season the fish on both sides with salt and pepper. Dip into the seasoned egg mixture, then into the crushed pecans. In a medium, non-stick skillet, add the oil and sauté the fish until the center is flaky, turning frequently. In a small saucepan, bring the cream and tarragon to a slow simmer and reduce it until it coats the back of a spoon. Whisk in the Florio Marsala and drizzle onto the fish. |
|
(Serves 2) |
|
|
In-store cooking lessons featuring Florio Marsala wines |
|
|
|
Florio Home Page | Where to Buy | Contact Us | Banfi Vintners Home Page |
|
