"There is so much more to Italian cuisine than just pasta. Italian-American protein dishes such as marsala, cacciatore, and piccata are my personal go-to. Fun thing about those sauces is they are all so versatile, you can use them with multiple protein options, including seafood."
"Marsala is a rich sauce made from reduced marsala wine, cream, mushrooms, and alliums like onion or garlic. If you see cacciatore on the menu, that's a basic and rustic tomato sauce often used to braise meats, while piccata is a tangy-salty fusion of white wine, butter, capers, and more."
Italian cuisine encompasses far more than pasta, despite its prominent association with the cuisine. Chef Anthony Scotto III emphasizes that Italian-American restaurants offer numerous protein-based dishes that deserve equal attention. Marsala, cacciatore, and piccata represent popular sauce options that showcase Italian cooking's versatility. Marsala combines reduced marsala wine, cream, mushrooms, and alliums for a rich sauce. Cacciatore provides a rustic tomato-based braising sauce. Piccata delivers a tangy-salty combination of white wine, butter, and capers. These sauces work effectively with various proteins, including seafood, expanding dining options beyond traditional pasta dishes.
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