Ingredients: Per 4 servings
To prepare the fillets
Pound the fillets lightly.
Make some incisions in them without splitting them and introduce a small slice of mozzarella, a slice of ham and a slice of truffle.
Dip in the melted butter and breadcrumbs. Line them up in a pan where some melted butter is frying.
For a medium/well cooked fillet continue the cooking in a pre-heated oven at 392° F for 8/10 minutes.
Drain when still slightly rare, season with salt and pepper and transfer to a serving plate.
To prepare the Marsala sauce
Pour into the cooking liquid the Marsala wine and leave to reduce over very high heat.
Pour the obtained sauce over the fillets.
Recommended side-dish: freshly prepared potatoes au gratin.
Marsala, liquor wine produced in Sicily, is the first of Italian wines to receive the Controlled Denomination of Origin (DOC) in 1963.
The name of this wine derives from the homonymous city of Marsala, where history tells us that, in 1773, an English merchant made shore for a stopover. During those days, John Woodhouse (this is the name of the merchant) tasted the local wine, aged in wooden barrels, and found similarities with the Spanish and Portuguese wines, well known to the British. When Woodhouse departed from Marsala, loaded his ship with at least 50 barrels of this wine, to which he added spirit to bring up the alcohol content and allow better conservation. According to tradition, once he arrived home, Woodhouse served this wine to his fellow countrymen presenting it as a low rank product but was poorly received. It is said that later, the merchant reproposed the wine, but this time, presenting it as a great product thus obtaining a great success.
Woodhouse, in the wake of this success of the Marsala wine in England, he began his own production of Marsala in Sicily, and founded the oldest wine factory in Sicily.
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