The Two-in-One Pizzaiola Meat is a classic main course, very easy to prepare and much appreciated by those who love to “mop up” the sauce. You might ask, why two-in-one? Because with a single recipe we also have the sauce to dress a pasta dish. It’s said that the origins of pizzaiola trace back to Neapolitan cuisine. For the choice of meat, I preferred the chuck, a cut for long cooking.
Recipe of 03/02/2017 updated
Other recipes
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 542.58 (Kcal)
- Carbohydrates 10.86 (g) of which sugars 0.09 (g)
- Proteins 42.06 (g)
- Fat 35.83 (g) of which saturated 11.75 (g)of which unsaturated 13.18 (g)
- Fibers 2.47 (g)
- Sodium 283.19 (mg)
Indicative values for a portion of 178 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 slices beef (chuck)
- 3 cups tomato purée
- 1/2 cup water (boiling)
- 1/3 oz salted anchovies (desalted)
- 1 tsp dried oregano
- 0.5 oz salted capers (desalted)
- 4 sprigs parsley
- 1 clove garlic
- 10 leaves basil
- 0.7 oz Taggiasca olives
- 3 tbsp dry white wine
- 2 tbsp extra virgin olive oil
Tools
- Food Scale
- Cutting Board
- Frying Pan
- Mezzaluna
Steps
Pour a few tablespoons of oil into a large pan that can hold all the slices. Sauté a mixture of parsley, capers, desalted anchovies, garlic, and olives. Use scissors to make cuts around the slices so they won’t curl up. Place the meat slices and brown them on both sides.
Deglaze with a small cup of white wine or cognac (I ran out of white wine). Heat the tomato sauce mixed with oregano and pour it hot over the meat. Stir and let it cook on low heat for 40 minutes until the sauce has thickened a bit. I didn’t add any salt because it’s already in the capers and anchovies, but you can taste and decide. Once cooked, serve the dish sprinkled with torn basil leaves.
Notes
Notes
This recipe can also be made with white meats like turkey or chicken cutlets that usually stay dry. Cooked this way, they will be soft and tasty, and especially suitable for children.
