Marsala Sauce
(Salsa al Marsala)
Ingredients:
For the Chicken Stock:
1 chicken or boiling fowl, skinned and trimmed of visible fat
1 onion
1 carrot
1 celery stick
For the Marsala Sauce:
3 oz (80 grams) butter
1 oz (25 grams) plain flour
3 tablespoons Marsala wine
1 black truffle (optional), thinly sliced
Salt and pepper
Directions:
Prepare the Chicken Stock:
Place the bird and vegetables in a large saucepan and add a pinch of salt and water to cover.
Bring to the boil over a medium-high heat, then lower the heat and simmer for at least 2 hours, occasionally skimming off any unwanted residue that rises to the surface.
Strain through a wire mesh strainer into a bowl, leave to cool, then chill in the refrigerator.
When the fat has solidified on the surface, remove and discard it.
Note: It is best to use a boiling fowl, if you can find one, as it produces a more delicate flavor than a chicken and is less likely to be intensively raised.
Prepare the Marsala Sauce:
Melt the butter in a saucepan and stir in the flour.
Cook, stirring constantly, until lightly browned.
Stir in the stock, a little at a time, and bring to the boil, stirring constantly.
Lower the heat and continue cooking until reduced by half.
Season to taste with salt and pepper.
Pour in the Marsala, bring to the boil and turn off the heat so that the wines aroma is not lost.
If using, stir in the black truffle. Perfect for smoked ham, kidneys or sauteed chicken fillets. Serves 4.