Wine and food pairing with recipes of veal escalope with marsala
Find the best food and wine pairings with a recipe of veal escalope with marsala. The ingredients in this recipe are usually fresh cream, salt, pepper, mushroom, veal cutlet, wine.
The best appellations to pair with a recipe of veal escalope with marsala
- 1. AgreloMendoza, Argentina
- 2. AlentejanoPortugal
- 3. AlentejoAlentejano, Portugal
- 4. Amarone della ValpolicellaVénétie, Italy
- 5. Barossa ValleyAustralie du Sud, Australia
- 6. Bolgheri SuperioreToscane, Italy
- 7. Brunello di MontalcinoToscane, Italy
- 8. CaliforniaUnited States
- 9. Colchagua ValleyCentral Valley, Chile
- 10. DouroDuriense, Portugal
- 11. JumillaMurcie, Spain
- 12. PerdrielMendoza, Argentina
- 13. PomerolBordeaux, France
- 14. PortoDuriense, Portugal
- 15. Recioto della ValpolicellaVénétie, Italy
- 16. Ribera del DueroCastille-et-Léon, Spain
- 17. RivesaltesLanguedoc-Roussillon, France
- 18. StellenboschWestern Cape, South Africa
- 19. ToroCastille-et-Léon, Spain
- 20. ToscaneItaly
- 21. TunuyánMendoza, Argentina
- 22. Uco ValleyMendoza, Argentina
- 23. VénétieItaly
- 24. Western CapeSouth Africa
The wines that pair with a recipe of veal escalope with marsala
About Mushrooms
Girolles, ceps, button mushrooms, coulemelles... Mushrooms are a delight to add to autumn dishes. Mushrooms can be used in an infinite number of ways and are a real source of flavour in everyday recipes. Sliced, porous, spherical, capped or elongated, there are thousands of varieties of mushrooms. From grey to brown, passing through intense reds or blue, they can measure from a few millimetres to several centimetres in diameter and height. It is best to avoid immersing them in water to clean them, otherwise they will lose their flavour as they absorb the water. Instead, use a toothbrush or paper towel to clean all sides of the mushroom. Discover original food and wine pairings with mushrooms.
Similar Recipes and Wine Pairings
- Arctic char with baby vegetables
- Barbecued prime rib with coarse salt
- Beef tenderloin wellington
- Beef tongue in hot pickle sauce
- Blanquette of veal
- Bocconcini (veal rolls with ham and comté)
- Cassolettes of scallops
- Chicken in sauce
- Chicken, beef and lamb couscous (morocco)
- Cicadas at the chib
- Cordon bleu with veal and cured ham
- Couscous without couscous maker
- Delicious veal stew
- Greek moussaka
- Hake with small shrimps for cookeo
- Homemade marengo veal
- Melt-in-the-mouth pork tenderloin casserole
- Monkfish tail with white butter
- Monkfish with vegetable tagliatelle
- Mushroom, bacon and gruyere quiche
- Normandy-style turkey cutlets
- Pizza cone
- Porcini sauce
- Quick beef and cheese yakitori
- Rabbit socks in gibelotte
- Rabbit with prunes
- Roast beef in a crust
- Roast beef with garlic
- Salmon koulibiac
- Sauté of veal with the moulinex cookeo
- Sloth pork loin
- Spaghetti bolognese
- Sturgeon with chanterelles
- Thai shrimp soup (tom yam goong)
- Tripe in the style of caen
- Veal axoa (basque country)
- Veal kidneys with mushrooms and port
- Veal paupiettes with cider
- Wild boar stew in burgundy style
- Flank steak with shallots in red wine sauce
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