Remembering Dad

My father, Tony Sorrentino, was born in Marsala, Sicily, in 1913. Dad often recalled the tranquility of his first six years, living at edge of the Mediterranean Sea in the beautiful place known throughout the world for its amber-colored fortified wine. At that time Marsala had no harbor, so my grandfather and his brothers were engaged in the business of transporting Marsala wine in small boats from the shore to the large ships out on the Mediterranean.

Produced in dry (secco) and sweet (dolce) varieties, Marsala is aged in wooden casks and tastes similar to Spanish and Portuguese sherries. It has a complex aroma and flavor and a high alcohol content of 16 to 20 per cent. It is sometimes served as a dessert wine chilled or at room temperature, and is perfect with fruit, pastries and spicy cheeses. I enjoy using sweet or dry Marsala in cooking because it lends a special flavor to many dishes and always makes me feel close to my roots. In honor of my father and his father, I am offering some recipes that you might consider for your Father’s Day celebrations.

Be wary of "Marsala Cooking Wine," sold with the condiments at the supermarket. They are made with cheap base wines, food coloring and loads of salt. Look for Marsala labeled fine, superiore, superiore riserva, or the highest quality, vergine – aged five to ten years. Your father is surely worth it!

POLLO AL MARSALA
(Chicken Marsala)

1 tablespoon olive oil or butter
2 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup chopped onion
1 teaspoon minced garlic
4 ounces sliced fresh mushrooms
1/2 cup Marsala
1/3 cup heavy whipping cream

Pound the chicken breasts flat, season them lightly with salt and pepper, and saute them in the olive oil or butter over medium heat for about 4 minutes per side. Remove the chicken breasts from the pan. Add the onion and mushrooms and saute until they take on a little color. Add the garlic and cook a minute longer. Return the chicken breasts to the pan, add the Marsala and cook for one minute. Add the cream and a little more salt and pepper. Lower the heat and simmer gently for five to eight minutes, until the center of the breasts are cooked through. Serve with the wine and mushrooms poured over the chicken. This recipe may be doubled.

-adapted from Banfi Vintners


CAROTE CON MARSALA
(Carrots with Marsala Wine)

6 medium carrots, scraped
2 tablespoons butter
2 tablespoons Marsala wine
1 tablespoon minced fresh parsley
Salt and pepper to taste

Slice the carrots diagonally into 1/2-inch coins and precook them very briefly in lightly salted water, for about 3 to 4 minutes. Drain well and rinse in cold water to stop them from "cooking" further. Set aside until just before dinner. Melt the butter in a skillet and add the carrots, stirring to coat them. Add the remaining ingredients and cook over medium heat until the carrots are tender crisp. Turn up the heat near the end to cook off some of the wine, if necessary. Taste for seasoning and serve.

-Lori Sennebogen


BISCOTTI DI MARSALA
(Marsala Wine Cookies)

3/4 cup snipped dried apricots
1/2 cup sweet Marsala wine
1 stick butter, softened
1 cup sugar
2 eggs
1/2 teaspoon lemon zest
2-3/4 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt

In a small bowl, soak the snipped apricots in the wine for at least 30 minutes. Drain and set aside, reserving the wine.

In an electric mixer, cream the butter and sugar. Add the eggs, 3 tablespoons of the reserved wine and the lemon zest. Mix until blended. Combine the flour with the baking powder and salt. Reduce the mixer speed to low and gradually add the dry ingredients. Stir in the apricots by hand. This is a soft dough, so refrigerate it for about 30 minutes to make it easier to work with.

Lightly flour your hands and your work surface and divide the dough into three equal pieces. Roll each into a loaf about 10-12 inches long. Use a pastry brush to brush the top of the loaves with some of the remaining Marsala. Sprinkle with some additional sugar, if desired. Carefully transfer to lightly greased baking sheets.

Bake in a preheated 375-degree oven for 20 to 25 minutes or until lightly golden. Allow to cool. Use a bread knife to slice on the diagonal into 1/2-inch biscotti.

OPTIONAL: If you like cookies for dunking, return the sliced cookies to the oven and bake until lightly toasted, about 6-8 minutes per side.

-Lori Sennebogen