Recipes: Veal Marsala and Sicilian Penne Pasta

Succulent veal with a sweet Marsala wine sauce and pasta with tomatoes were two dishes I savored on a recent trip to Sicily. The street markets were teaming. It was a colorful scene and a wonderful way to discover the heart of the country. We bought some plump ripe tomatoes, fresh basil and Marsala wine. I made this simple and flavorful meal from these ingredients.

Marsala wine is a sweet fortified wine that is produced in Sicily.

This meal contains 601 calories with 19 percent of calories from fat.

Helpful Hints:

Sherry or red vermouth can be used instead of Marsala.

Boneless skinless chicken breasts can be substituted for the veal. Flatten the breasts to about 1/2 inch and cook them about 3 minutes per side.

Any short cut pasta can be used.

Fresh diced onion can be used instead of frozen. Saute fresh onions 4 minutes before adding the veal.

Wine suggestion: the succulent sweetness of this dish calls for an off-dry (only slightly sweet) wine. I'd try a German Riesling.

SCALOPINI AL MARSALA (VEAL MARSALA)

Makes 2 servings

1 teaspoon olive oil

1/2 cup diced fresh or frozen onion

3 tablespoons flour

Salt and freshly ground black pepper

3/4 pound veal cutlets

1/3 cup Marsala wine

1/4 cup water

1. Heat the oil in a nonstick skillet over medium-high heat. Add the frozen onion and saute without browning, about 2 minutes. (If using fresh onions saute about 4 minutes.) Place the flour on a plate and add salt and pepper to taste. Dip the veal cutlets in the flour, making sure both sides are coated. Shake off the excess flour. 2. 2. Add to the skillet with the onion. Saute 1 minute per side and remove veal from the skillet; it should be almost cooked through.

3. Raise the heat to high and add the Marsala and water to the skillet. Reduce about 2 minutes, until reduced by half, Remove pan from the heat. Add veal and turn to coat in the sauce until the veal is heated and cooked through. Transfer to dinner plates and top with sauce.

Per serving: 331 calories (20 percent from fat), 7.3 g fat (1.8 g saturated, 3.2 g monounsaturated), 144 mg cholesterol, 36.1 g protein, 17.4 g carbohydrates, 1.0 g fiber, 149 mg sodium.

PENNE ALA SICIALIANNA (SICILIAN PENNE PASTA)

Makes 2 servings

1/4 pound penne pasta (about 1 1/4-cups)

2 teaspoons olive oil

1 ripe tomato, cut into large cubes (about 1 cup)

1 cup fresh basil, torn into small pieces

Salt and freshly ground black pepper

1. Place a large pot with 3 to 4 quarts water on to boil. Add the pasta boil 10 minutes or according to package instructions. Drain. Add the olive oil, tomatoes, basil, and salt and pepper to taste. Toss well.

Per serving: 270 calories (19 percent from fat), 5.6 g fat (0.8 g saturated, 3.5g monounsaturated), no cholesterol, 8.6g protein, 46.4 g carbohydrates, 3.1 g fiber, 8 mg sodium.

(Linda Gassenheimer is the author of fourteen cookbooks including her newest, "Mix 'n Match Meals in Minutes for People with Diabetes," "The Portion Plan" and "Prevention's Fit and Fast Meals in Minutes.")

(c) 2009, The Miami Herald.