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Recipe Meat with pizzaiola di of 01-07-2007 [Updated on 28-08-2018]
There pizzaiola meat it is a traditional dish of Italian cuisine even if its origins lie in the Neapolitan cuisine. The versions of this dish vary from region to region, there are those who brown the meat first, and those who, like me, put it raw directly into the tomato sauce. The ingredients instead remain unchanged, tomato, garlic and oregano that turn into a sauce that will make the meat very tender. In addition to being very good, the meat with pizzaiola has the advantage of being able to be used as a main course and with the pizzaiola sauce you can also season pasta (if you have these intentions, obviously increase the amount of tomato a little). For example, you can make spaghetti alla pizzaiola, they are excellent.
How to make pizzaiola meat
Fry the garlic into small pieces in a pan with oil. Once golden, add the tomato puree, season with salt and cook over low heat for 15 minutes.
When the sauce is almost ready, add the slices of meat, add the oregano and make the meat to the pizzaiola in the sauce with a lid for about 5 minutes, (but this depends on the thickness of the meat slices), turning the meat only once time.
Arrange the pizzaiola meat on a serving dish and sprinkle it with the sauce obtained. When cooked, add another sprinkling of oregano.
With the leftover pizzaiola sauce, season the spaghetti;)
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Baked pizzaiola meat
The recipe of the baked pizzaiola meat It is a perfect recipe if you want to make steaks or simple slices of beef special! The meat with pizzaiola is one recipe of Neapolitan origin, like pizza after all, but it is so good that it quickly spread throughout Italy, so much so that there is no region that cannot boast its recipe for meat alla pizzaiola.
The Neapolitan recipe provides that the slices of meat are cooked in a pan with the tomato sauce and, finally, the mozzarella is added. On the other hand, I really like the recipe for baked pizzaiola meat, the one that is browned in a pan, placed in a pan, seasoned with fresh tomato sauce, mozzarella and oregano and passed in the oven for about ten minutes.
I prepared it just the other day for lunch and I'm not telling you that good! & # 128512
You may also be interested in the recipe for Zucchini alla pizzaiola
Meat with pizzaiola - Recipes
The scallops alla pizzaiola, tasty and easy to make, they are a classic dish of Neapolitan cuisine. This is the recipe of my aunt Anna Maria who, at times, enriches it by also adding desalted capers. And if you have some sauce left over, you can dress the pasta with it.
- 700 gr of sliced beef
- 2 tablespoons of extra virgin olive oil
- 500 gr of peeled tomatoes in pieces, well drained
- 1 clove of garlic
- 2 tablespoons of oregano
- Salt to taste.
Cut the beef into thin slices of about 2 cm. thick. In a non-stick pan, heat the oil and let it take on a light golden color.
Immediately afterwards, quickly brown the meat, about a minute on each side, cover it with the peeled tomatoes in pieces, season with salt, cover the pan and continue cooking over low heat for about half an hour, the time necessary for the sauce to thicken and the meat transfer its flavor to the tomato.
After this time, remove the garlic clove and transfer the escalopes to a serving dish, covering them well with the tomato and oregano.
ingredients for 4 people
4 slices of beef (walnut possibly)
500 g of chopped peeled tomatoes
1/2 glass of white wine
a few leaves of fresh basil
first of all we beat the slices of meat with the meat tenderizer to make them softer. in a pan brown the garlic in oil then remove it and add the peeled tomatoes, salt and sprinkle everything with the aromatic herbs. as soon as the sauce begins to thicken, add the slices of meat at this point, blend with the white wine and buy them again with the sauce. continue cooking for a maximum of ten minutes on low heat, well covered. you have to pay close attention to the cooking minutes, because if the meat overcooks it becomes hard and stringy. and if the sauce becomes too narrow it is possible to add a couple of spoons of boiling water. at the end, when cooked, serve the meat in the pizzaiola on individual plates very hot and sprinkled with their tomato sauce.
if the meat alla pizzaiola is for your child, you prefer a nice pork tenderloin, or a well-beaten chicken breast both. you can also replace the garlic with a small and thin slice of Tropea onion, which will give a more suitable flavor to a child's palate. you can also add some black Gaeta olives and a handful of capers while cooking or for a substantial single dish you can also prepare spaghetti, cook them al dente and dress them at the end with the meat and its sauce.
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To prepare the MEAT WITH SICILIAN PIZZAIOLA pour the olive oil into a large pan and fry the peeled clove of garlic.
Then, add the tomato puree and cook for about 5 minutes. Salt and pepper.
At the end add the veal slices. It is important to choose very thin slices. This way the meat will take a short time to cook and will remain tender. So it won't get stringy and hard.
Season the MEAT WITH SICILIAN PIZZAIOLA with black olives, a pinch of pepper and salt. Cook the slices of MEAT WITH SICILIAN PIZZAIOLA about a minute per side, over low heat.
When finished, turn off the heat and serve the MEAT WITH SICILIAN PIZZAIOLA immediately, still hot, with its cooking juices. Good Scarpetta !!
If you want you can use thicker slices. It is important not to cook the meat for a long time, otherwise it will become hard. It will take about 5 minutes of cooking, per side. In this case, before adding the tomato puree, fry the meat in a pan for a few minutes, then remove it and add the tomato puree. Cook the sauce for about 15 minutes and then add the meat and herbs. In this case, it will take you another 5 minutes to complete cooking. You can also prefer ANTIQUE COOKING, in this case you will have to cook the slices of meat for about 1 hour, adding hot salted water during cooking.
Simple scallops recipe
- Prepare the meat. Cut from the piece of meat of the thin slices or, if you bought them ready-made, reduce their thickness to about 1/2 cm, pounding them with a meat mallet.
- Flour theslices of meat And sauté them in a pan. First melt the butter over low heat or the oil, then arrange the floured meat and cook quickly, on both sides, with 1 walnut butter or a thread oil.
- Remove the meat, taking it out with tongs and draining it from the sauce, keep it warm and in the meantime works quickly the cooking liquid with del lemon juice, of the wine or of the liquor to blend, to obtain the sauce.
- If you like, you can add spices now: for example, a pinch of curry or a few leaves of herbs such as sage, rosemary, thyme or marjoram. Mix the sauce well and, if too thick, you can dilute it with a ladle of broth.
- Put the slices of meat on the fire, in a pan, and leave them to flavor in the prepared sauce for a few moments.
- Turn off and serve yours right away scallops of meat or fish, served with their sauce.
How to prepare: Beef with pizzaiola
In a pan heat the oil with the butter and brown the two cloves of garlic when they have browned, remove them. Place the slices of meat in the bowl and sear briefly over high heat on both sides, salt and pepper. Remove them and keep them in a warm dish.
In the same pan, put the diced tomatoes (if you want you can previously peel them) and a pinch of oregano. Let it reduce, add the meat and finish cooking by adjusting to the thickness of the slices of meat.
Transfer the beef to the pizzaiola on serving plates and serve immediately.
Blanch i tomatoes, then peel them, remove the seeds and cut them into small pieces if you use the peeled tomatoes, also cut them into small pieces.
Peel the garlic and cut it into slices or mash it, put it in a pan with a little oil.
Add the tomatoes.
Cook for about ten minutes over high heat.
United i capers and cook for a few more minutes.
Season with salt, even if that of the capers should be sufficient.
Put the slices of meat in the pan and cook for two minutes, then turn them over and cook for another two minutes.
If you like, before turning off, you can sprinkle everything with a little bit of Origan.
Serve the slices covering them with their tasty sauce.
- Coarsely chop the peeled tomatoes. Prefer San Marzano PGIs, which have a unique flavor and texture.
- Choose a pan large enough to hold the slices of meat spread out.
- Put the oil and the peeled garlic in the pan and bring it to the fire.
- Brown the garlic over medium heat, then remove it.
- Add the chopped tomatoes, a pinch of salt, a generous grinding of pepper, plenty of oregano and cook for about ten minutes. The sauce must shrink a little.
- After the indicated time, add the slices of meat, salt them, cover them with a few spoonfuls of sauce, and let them cook for one-two minutes per side, no more. They must be nice to hold.
- Turn off and serve with a drizzle of raw oil.
Recipe for all seasons.