The meat alla pizzaiola is a good, tasty, and economical main dish, which can be prepared in a few minutes for a quick and simple dinner. Along with scallops and omelettes, pizzaiola slices are among the fastest main dishes to prepare when you have little time and little desire to cook.
The recipe for meat alla pizzaiola includes few easily available ingredients, a simple and quick sauce, and the meat, which will remain tender and juicy. You can use meats of cuts you prefer, such as rump, eye of round, top round, and sirloin, but chicken is also fine. You can use slices or pieces of meat. If you want to save time, however, prefer the slices: they will be ready in a few minutes.
If, instead, you use pieces of meat to prepare meat alla pizzaiola, I recommend using tender cuts, with a little fat and connective tissue, which melts during cooking, leaving the meat juicy. Ideal are the shoulder clod (chuck roast), eye of round, but also osso buco is fine. With meat pieces, it is important to brown them first to seal the juices inside the meat and cook them over low and gentle heat, with a lid, until the meat softens and the sauce becomes flavorful.
This pizzaiola recipe can also be an excellent recovery recipe for boiled meat, which often remains dry and you never know how to use it: you just need to prepare the base of the pizzaiola sauce and then lay the pieces of meat in the sauce. Let them flavor for a few minutes and your boiled meat will be much tastier!
Now let’s move on to the recipe and see how to prepare this delicious main dish, but first I’ll leave you with some other tasty ideas to try!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 237.66 (Kcal)
- Carbohydrates 4.23 (g) of which sugars 2.47 (g)
- Proteins 19.70 (g)
- Fat 15.69 (g) of which saturated 5.44 (g)of which unsaturated 5.99 (g)
- Fibers 0.76 (g)
- Sodium 77.92 (mg)
Indicative values for a portion of 100 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 Preparing Meat alla Pizzaiola
- 1.75 lbs beef (or chicken)
- 2 cloves garlic
- 10.5 oz cherry tomatoes
- 4 tbsps extra virgin olive oil
- 1 tsp dried oregano
- as needed water
- as needed salt
- as needed pepper
- 10.5 oz tomato puree (optional)
Tools for Preparing Meat alla Pizzaiola
- Pan
- Wooden spoon
- Knife
- Lid
Steps for Preparing Meat alla Pizzaiola
Let’s see together the recipe for meat alla pizzaiola. Having prepared it with meat pieces, I will follow the procedure to prepare it with this type of meat. At the end of the recipe, I will also put the procedure to prepare meat alla pizzaiola with meat slices.
To prepare meat alla pizzaiola, first cut the meat into regular pieces all the same size. This way they will cook evenly.
Place extra virgin olive oil in a large, thick-bottomed pan. Heat it and then add the garlic cloves crushed with the palm of your hand.
In this way, the garlic will release all its flavor into the seasoning, but it will be easier to find it at the end of cooking and remove it.
Add the meat pieces and brown them well on all sides over medium-high heat. This step serves to “seal” the juices of the meat inside.
At this point, put the halved cherry tomatoes, oregano, salt, and pepper in the pan. If you want a richer sauce, you can also add 200-300 g of tomato puree.
Cover the pan with a lid, lower the heat, and cook on low for 30-40 minutes, depending on the size of the meat pieces. Stir occasionally. If the sauce reduces too much, add some hot water and continue cooking.
When cooking is complete, adjust the salt and pepper and serve your meat alla pizzaiola hot or warm.
Meat alla pizzaiola can be prepared, in addition to meat pieces, also with chicken or veal or beef slices. In this case, the procedure is even simpler and faster.
Brown the crushed garlic cloves in the oil and let them brown. Add the cherry tomatoes, oregano, salt, and pepper. Cook for about 10 minutes over moderate heat.
When the pizzaiola sauce is ready, lay the meat slices in the pan, cook for a few minutes on both sides, and serve immediately.
Storage, Tips, Variants
– Meat alla pizzaiola can be prepared in advance, stored in the refrigerator, and heated at dinner time.
– In some variants, meat alla pizzaiola is enriched with chopped parsley, capers, olives, or chili pepper.
– If you use meat pieces, slow cooking is very important to make the meat tender and soft. I also recommend using a pan with a thick bottom or a cast iron pan, which distributes heat evenly.
– If you use slices for pizzaiola, lightly pound them with a meat tenderizer and always cook the meat with a lid, so it absorbs the sauce without drying out.
– If you want a stronger taste, you can also finely chop the garlic instead of leaving it whole.
FAQ (Questions and Answers)
Can I prepare the sauce in advance?
Yes, the sauce can be prepared in advance and stored in the refrigerator. When you need to prepare the recipe, cook the meat in a separate pot until browned. When it’s ready, set aside in a warm place. Put the sauce in the pan, heat for a few minutes, add the meat, and let it flavor for a few minutes.
What sides go well with meat alla pizzaiola?
Potatoes usually accompany meats well. You can prepare pan-fried potatoes or baked, mashed potatoes, but grilled or gratin vegetables are also fine.
What can I do if the sauce for meat alla pizzaiola is left over?
You can make a nice mop up with rustic bread or white focaccia or use it as a sauce for a good pasta dish.
