PIZZAIOLA MEAT WITH POTATOES: very tender and exquisite. What I want to tell you about today is the recipe for a simple and delicious main course, a recipe my mother always made. For the preparation I used veal slices, but if you prefer you can also use pork slices and they will always turn out great. And I recommend preparing a few slices of bread because sopping up the delicious sauce is mandatory and indispensable. The addition of potatoes makes the dish complete and special, just as my dad loved. So let’s head to the kitchen and prepare together a delicious Pizzaiola Meat with Potatoes
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 45 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 369.95 (Kcal)
- Carbohydrates 21.89 (g) of which sugars 3.04 (g)
- Proteins 21.05 (g)
- Fat 22.47 (g) of which saturated 5.53 (g)of which unsaturated 11.36 (g)
- Fibers 3.47 (g)
- Sodium 479.19 (mg)
Indicative values for a portion of 250 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 the Stew with Potatoes
- 1.1 lb slices of veal
- 1.1 lb potatoes
- 1.1 lb tomatoes
- to taste extra virgin olive oil
- 1 clove garlic
- 1 tablespoon oregano
- to taste salt
How to prepare Pizzaiola Meat with Potatoes
Choose veal slices that are not too thin for this recipe. Peel the potatoes, wash them, cut them into cubes and blanch them for 7-8 minutes in boiling water.
Pour 4-5 tablespoons of extra virgin olive oil into a large saucepan. Add the garlic clove and the meat slices. Let cook over medium heat for 3-4 minutes, turning the slices to brown the other side as well.
Pour the blanched potatoes and the chopped tomatoes over the meat slices in the saucepan. Season with salt and sprinkle with oregano.
Cover the saucepan and let the Pizzaiola Meat with Potatoes cook for about 30 minutes over low heat. Check the cooking from time to time and if the sauce gets too dry add a few tablespoons of water.
Loredana’s Tips
For an even tastier recipe you can add a few cubes of mozzarella at the end of cooking and let it melt over low heat for 2-3 minutes by covering the saucepan with a lid.
If you have leftover Pizzaiola Meat keep it in a container in the fridge for 24 hours; you will only need to reheat it for a very few minutes.
Also read the recipe for my Arrabbiata chicken bites
