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Puddings and Creams
Marsala Wine Sauce/Salsa di Vino Marsala (using flour, water, Marsala wine, butter and sugar)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

1/2 cup flour
1 cup boiling water
1 cup Marsala wine
1 1/2 tablespoons butter
1/2 cup sugar



Directions

Mix flour with a little wine until smooth, and add boiling water, stirring constantly; heat, and add butter in small pieces, cooking 5 minutes; add sugar and wine.

Serve.

Note: brandy may be used in place of the wine, if desired.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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