To sub Marsala would you use sweet or dry?

Posted by: mbobden
June 16, 2015

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Recipe question for: Tuscan Chicken Liver Crostini (Crostini di Fegatini)

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EmikoJune 17, 2015

It's to substitute vin santo, which is Tuscany's favourite dessert wine so I intended a sweet Marsala (will update recipe right after this!). The sweetness goes well with the earthiness of the chicken liver.

AliJune 17, 2015

Dry.

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