Slices alla pizzaiola with capers a second course perfect for any occasion, ideal if you need to make a quick lunch or dinner. To prepare these pizzaiola-style scallops with capers, I used capers with no vinegar because I don’t like vinegar, but alternatively you can use capers in vinegar or salted capers that you have desalted beforehand. Instead of the veal slices I used, you can use beef slices, chicken breast slices, or turkey slices. Now let’s see how to prepare the slices alla pizzaiola with capers and if you try them, let me know. Barbara
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 slices veal
- 7 oz tomato sauce (or tomato pulp)
- 2 oz capers
- to taste oregano
- to taste salt
- to taste extra virgin olive oil
How to prepare Slices alla pizzaiola with capers
Let’s start preparing the slices alla pizzaiola with capers. Pour the tomato sauce or tomato pulp into a pan, add some extra virgin olive oil, the capers, and a teaspoon of oregano. Put on the stove and let it simmer for a few minutes.
Add the meat slices and cook them for a few minutes. The time varies depending on how thick they are and the type of meat; for veal a few minutes are enough, but chicken and turkey require more time as this type of meat needs to be well cooked.
Serve the slices alla pizzaiola hot, adding the sauce and capers. If you like, you can also sprinkle some oregano.
How to store Slices alla pizzaiola with capers
Store them in the refrigerator for 2/3 days
