I finally managed to find two minutes (read: half a day) to prepare photos and the recipe for pizzaiola meat and share it with all of you. Well, a classic like this couldn’t be missing from my blog in a strictly light version.
It’s the ideal main course to prepare when you have little time to spend at the stove but still want to bring a flavorful dish to the table that goes well with any type of vegetable you have at home. The important thing is to choose a lean cut of meat and use little oil: let’s see how to prepare it.
For a few other light meat main courses read here:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Cooking time: 25 Minutes
- Portions: 2 People
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 14 oz lean meat for pizzaiola (I used lean pork)
- 1 tsp extra virgin olive oil
- 2 cloves garlic
- 1 2/3 cups diced tomatoes (canned) or tomato pulp
- 1 tbsp oregano
- 6 sprigs fresh thyme (optional)
- to taste salt and pepper
- Points per serving = 6 WW points
Preparation
In a wide non-stick skillet, lightly sauté the garlic sliced into strips in the oil, then add the tomato pulp.
Add salt, oregano, and a few thyme leaves and pepper to taste.
Cover and simmer over low heat for 15 minutes, until the sauce begins to reduce.
Meanwhile, if the meat is not already thin, pound it to make it thinner and more tender.
Add the meat slices to the sauce and cook over low heat for another ten minutes so that the meat is cooked but does not dry out too much, risking that it becomes tough.
And here is a delicious light pizzaiola meat ready to go to the table. A piece of crusty bread to dip in the sauce and lots of vegetables on the side and you have a tasty meal the whole family will enjoy.
Let me know if you already make it like this or in another way to make it even lighter.
Enjoy your meal!
by Giovanna Buono
Notes
If you have leftover sauce, keep it: the next day you can serve a tasty plate of pasta.
