I find the Pizzaiola: Garlic, Oregano, and Tomatoes to be a fantastic second course. Served hot if enjoyed in winter, and at room temperature, if not even cold, in the middle of summer. Its Mediterranean aroma makes it irresistible in every season… but beware, there are rules you cannot ignore to ensure it turns out well and does not become tough. Two are the ways to prepare it: the method of my grandmother, and that of my mother. My grandmother would prepare the sauce in one pan and roast the meat in another: finally, she combined everything and let it simmer on the heat for about 5 minutes. My mother’s method, however, I will explain in the instructions section.
- Difficulty: Medium
- Cost: Moderate
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.75 lbs beef slices
- 28 oz chopped tomato pulp
- 2 cloves garlic
- 6 tbsp extra virgin olive oil
- to taste salt
- 2 tbsp dried oregano
Tools
- Pan non-stick
- Lid
- Wooden spoon
How to Prepare The Pizzaiola: Garlic, Oregano, and Tomatoes
To prepare The Pizzaiola: Garlic, Oregano, and Tomatoes, organize your workspace with all the ingredients, so everything is within reach.
The first thing to do is to take the meat out of the refrigerator at least 40 minutes before cooking, to avoid thermal shock, and consequently, irreversible toughness.
In a non-stick pan with high sides, sauté the chopped garlic with the extra virgin olive oil.
Then add the chopped tomatoes, including the water you use to clean the jar, and once it reaches a boil, let it cook for about 5 minutes.
At this point, add the first slice of meat, and if it continues to boil, add a second one and so on, but if the boiling decreases in intensity, wait for it to resume before adding more meat.
Partially cover the pan with a lid, so the steam can escape, and never lower the heat, because otherwise, you will get boiled, and thus tough, meat.
After about 20 minutes, season with salt and oregano, but do not turn off the heat immediately; wait for the sauce to reduce a bit.
It is usually ready in about 30/40 minutes.
Let your Pizzaiola: Garlic, Oregano, and Tomatoes rest for at least 5 minutes before serving, so it gains flavor.
Tips and Variations:
The slices to prefer for The Pizzaiola: Garlic, Oregano, and Tomatoes, are those with more marbling, because in this way, they will retain better softness.
I usually use the piece from the rear thigh, which is more prized, but also the shoulder from the front.
In many years of working in a butcher shop, I have learned that every region has different names for the various cuts of meat… so remember what I said at the beginning when you go to purchase it.
If you prepare the pizzaiola the day before and then reheat it, it will definitely be more flavorful.
Do you love tomato dishes? Then don’t miss the next recipe: Razza alla pizzaiola
Did you like my recipe The Pizzaiola: Garlic, Oregano, and Tomatoes? Follow me on the Facebook page to not miss any updates!!
