Another cornerstone of Neapolitan cuisine is definitely meat alla pizzaiola, a delicious and very quick-to-prepare second course.
The strength of this dish is definitely the sauce based on tomato (fresh in summer and canned in winter), flavored with the taste of garlic and the scent of dried oregano, with which you can decide to make a sumptuous dip or, as I often do, dress a rich plate of spaghetti.
Although it’s a very simple recipe, to ensure the dish turns out well, you need to pay attention to both the choice of meat and its cooking.
For my part, I use either veal or beef interchangeably, as long as they are thin slices and that the cooking must be really quick to prevent the meat from becoming dry and stringy.
Now take a minute to read the recipe and then…let’s COOK and EAT!!
See also
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 18 oz peeled tomatoes (or fresh cherry tomatoes)
- 4 tbsps extra virgin olive oil
- 2 cloves garlic
- to taste dried oregano
- to taste salt
- 4 slices veal (or thin beef)
Tools
- 1 Frying pan
- 1 Wooden spoon
- 1 Knife
Steps
It really takes just a few minutes and very simple steps to bring to the table a second course that will make you lick your lips.
First of all, heat the oil in a pan and brown the peeled and sliced garlic in it.
When the garlic begins to release its aroma, add the peeled tomatoes (or the fresh ones cut in half) into the pan.Salt the tomatoes and flavor them by adding plenty of dried oregano.
Let the sauce cook for 10-15 minutes to reduce, then add the meat slices into the pan and add a pinch of salt on top.
Let the meat slices cook for a maximum of a couple of minutes per side, then plate your meat alla pizzaiola and enjoy it while it’s still hot 😉.
