Escalope of veal with Marsala and orange (Scaloppine di vitello con Marsala e arancia) from Rome: Centuries in an Italian Kitchen / Recipes from Rome (page 193) by Katie Caldesi and Giancarlo Caldesi

  • Marsala
  • oranges
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute turkey escalopes for veal escalopes, and other sweet wine for Marsala.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sautéed spinach with pine nuts and raisins (Spinaci saltati con pinoli e uvetta sultanina); Kale sautéed with garlic and chilli (Cavolo nero saltato con peperoncino e aglio); Nonna's potatoes (Patate arrostite della nonna)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute turkey escalopes for veal escalopes, and other sweet wine for Marsala.

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