Pantry
Marsala
Also called Marsala wine
A fortified wine from western Sicily, amber to brown, made dry (secco) or sweet (dolce). Sweet Marsala is the one used in Sicilian pastry.
Origin
Marsala, Sicily.
Flavour
Nutty and raisiny, with caramel and dried-fruit notes.
How to use it
Work a splash into cannoli dough, whisk it into zabaione, or use dry Marsala to deglaze veal and chicken.
Storage
Once open, keep it corked in a cool cupboard; it lasts months.
Recipes using it
Cannoli siciliani
Sicily's fried pastry tubes filled with sweetened sheep's-milk ricotta, chocolate and candied orange, filled just before serving.
A bit of work
Zabaione
Zabaione al Marsala
Egg yolks, sugar and Marsala whisked over simmering water into a warm, airy custard foam, served at once in glasses.
Easy