Scallops alla pizzaiola, a classic of Italian cuisine. Easy and quick, just a few tricks to get a very tasty second course.
This dish is one of those quick meat mains that save dinner or lunch. No prolonged cooking is needed, nor special care. Few ingredients are required, always present in our kitchens and pantries. In short, this main course can be brought to the table in a flash!
You start by flavoring the oil with spices, then cook the tomato purée for about ten minutes. At that point, cook the meat directly in the boiling sauce. Nothing simpler.
The trick to having tender meat alla pizzaiola is to choose the slices carefully and cook them for a short time. One or two minutes at most.
We bought veal slices, but beef is also fine: the important thing is that the cut is thin and very tender.
As my mom used to say, you put it in, turn it over and it’s ready. That’s why slices taken from the hind quarter, such as topside or round, are better.
Some also make pizzaiola with longer cooking, using thicker slices rich in connective tissue. I prefer this version of the recipe, try it too!
Anyway, ask our trusted butcher who will be able to advise us on what is best suited to our needs.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 435.30 (Kcal)
- Carbohydrates 14.33 (g) of which sugars 0.79 (g)
- Proteins 25.28 (g)
- Fat 31.99 (g) of which saturated 7.46 (g)of which unsaturated 14.41 (g)
- Fibers 3.47 (g)
- Sodium 1,032.63 (mg)
Indicative values for a portion of 180 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 for Scallops alla pizzaiola
- 1.1 lbs thin veal slices (thin)
- 2.6 cups tomato purée
- 2 cloves garlic
- 1 tbsp capers
- to taste oregano
- chili pepper (optional)
- to taste extra virgin olive oil
- salt
Tools
- Pan
Steps for Scallops alla pizzaiola
Heat the oil, oregano, chopped chili pepper, and whole peeled garlic clove in a non-stick pan.
Let it simmer on the stove for a few minutes, stirring often and making sure not to burn the garlic and chili pepper.
Add the capers and stir.
(The chili pepper is optional).
Add the tomato purée and cook for about ten minutes, stirring.
Remove the garlic and add the meat slices.
Cook over high heat for a couple of minutes, turning the slices a couple of times.
Cooking must be very quick, so the meat does not become tough and stringy.
Plate and finish with a drizzle of oil and a bit of oregano.
Serve immediately!
Enjoy your meal.
Advice
Finally, if you like, you can add a final touch of flavor with a handful of olives.
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