Sautéed veal scallops with Marsala sauce (Scaloppine al Marsala) from The Cooking of Italy (Foods of the World) by Waverley Root and Time-Life Books

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

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

  • okcook on August 13, 2015

    So simple yet so flavourful. This would make an excellent dish for company because it take no time to make.

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