The Two-in-One Pizzaiola Beef is a classic main course that is very easy to prepare and is much appreciated by those who like to mop up the sauce with bread (“fare la scarpetta”). You may wonder, why two-in-one? Because with a single recipe you also end up with a sauce to dress a plate of pasta. It is said that pizzaiola has its origins in Neapolitan cuisine. For the choice of meat, I preferred the underblade (sottopaletta), a cut suitable for long cooking.
Recipe of 03/02/2017 updated
Other recipes
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 40 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 slices (underblade (suitable for long cooking))
- 1 2/3 cups strained tomatoes (passata)
- 7 tbsp hot water (boiling)
- 3 fillets anchovies (salt-packed) (desalted)
- 1 tsp dried oregano
- 1 tbsp capers (salt-packed, rinsed)
- 4 sprigs parsley
- 1 clove garlic
- 10 leaves basil
- 6 olives Taggiasca olives
- 3 1/2 tbsp dry white wine
- 2 tbsp extra virgin olive oil
Tools
- Kitchen 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 chopped mixture of parsley, capers, desalted anchovies, garlic and olives. Using scissors make small cuts around the slices so they won’t curl. Lay the beef slices in the pan and brown on both sides.
Deglaze with a small cup of white wine or cognac (I had run out of white wine). Heat the tomato sauce mixed with oregano and pour it boiling over the meat. Stir and let cook over low heat for 40 minutes until the sauce has slightly reduced. I did not add salt because capers and anchovies already provide seasoning, but taste and decide for yourself. Once cooked, serve the dish sprinkled with torn basil.
Notes
This recipe can also be prepared with white meats such as turkey or chicken cutlets, which often remain dry. Cooked this way they will turn out tender and flavorful and are especially suitable for children.
