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Veal Marsala (Gluten-Free)


A finished gluten-free veal marsala. Photo: CC-stu_spivack

Veal Marsala is one of my all-time favorite Italian dishes. A true classic that is quick, delicious, easy to make, and sure to please.

Ingredients:
6 veal cutlets (about 3-4 ounces each)
Salt and freshly ground black pepper
4 tablespoons unsalted butter
2 tablespoons olive oil
1 large shallot, finely chopped
3 garlic cloves, smashed
2 ounces crimini or porcini mushrooms, sliced
½ cup sweet Marsala wine
1 tablespoon lemon juice
1 cup beef or veal demiglace* or 3/4 cup gluten-free beef broth
½ teaspoon of fresh rosemary
¼ teaspoon oregano, dried
¼ teaspoon thyme, dried
2 tablespoons chopped fresh Italian parsley

Directions:
Sprinkle the veal with salt, pepper, oregano and thyme.

Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat.

Add 3 veal cutlets and cook until golden brown, about 1 ½ minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 3 cutlets. Set the cutlets aside.

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Add 1 tablespoon of butter to the skillet. Add the shallot and garlic and parsley. Saute until fragrant, about 30 seconds.

Add a tablespoon of the olive oil, if necessary. Add the mushrooms and cook about 3 minutes, until tender and the juices evaporate. Add a pinch of salt.

Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the demiglace or broth, lemon juice and the rosemary leaves. Simmer about 4 minutes, until reduced by half.

Put the veal back into the skillet. Pour in all of the pan juices. Cook just until heated about 1 minute, turning to coat.

Blend remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.

Place veal on plates. Spoon the sauce over the veal and serve.

Note: I find this recipe goes great with risotto.

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1 Response:

 
Glenna Adams
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
27 Sep 2010 8:42:38 AM PDT
Great recipe!




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Took me less than a minute, although why did they need our addy and phone?

As mentioned before you said she had rashes, have they checked if that is DH? That is a positive sign of celiac and those with the DH manifestation can have problems getting a postive with the gut biopsy. Here are some links. https://celiac.org/celiac-disease/understanding-celiac-disease-2/dermatitis-herpetiformis/ https://www.gluten.org/resources/getting-started/dermatitus-herpetiformis/ Please read up on this. She can get the rash tested for the disease if it is DH.

Thanks for your reply. I will get her retested. She hasn't had any gluten for a year and is very good at not eating it, but had some cake that night. It's so hard because the Dr who did the biopsy said there wasn't any damage so she can't be classed as Coeliacs. She had ten samples taken, but yes, like you say the intestines are huge.

Thank you for your informative reply. Yes I think you are right in that she is still getting dome cross contamination exposure through chopping boards, condiments etc. I will get her bloods redone to see if her levels have dropped and do a gluten challenge again. We all are on a whole foods diet, buy not all Gluten-Free. I find extended family difficult as because she had a negative biopsy they don't believe she could still possibly have it and aren't so careful with her. Thank you for the links, all very helpful.

Why do you make it so freaking hard to sign up? It's easier to find a replacement for rye bread!