The best Mediterranean recipes are made with simple ingredients, in this case the same as the marinara pizza… we are talking about carne alla pizzaiola, a great classic of Italian cuisine! Tomato, garlic, and oregano are the basis of the seasoning in which veal or beef slices are immersed, which are first beaten to obtain a uniform thickness. This way the meat will be tender and flavorful and will only need a few minutes to cook! An easy and quick second course, ideal to prepare for adults and children even for a last-minute dinner. You only have one choice to make… will you use the pizzaiola meat sauce to dress the pasta or to make the scarpetta?
Carne alla pizzaiola INGREDIENTS
Veil hip tip slices 400g
Rustic tomato sauce 400g
Garlic cloves in a shirt 2
Oregano q.b.
Extra virgin olive oil q.b.
Sea salt q.b.
Black pepper q.b.
Carne alla pizzaiola Calories
Difficulty: Easy
Preparation: 15 min
Cooking: 25 min
Serves: 4 people
Cost: Low
Carne alla pizzaiola PREPARATION
How to prepare Carne alla pizzaiola
To prepare the pizzaiola meat, start with the sauce: heat the oil in a pan and add the crushed garlic cloves in a shirt 1. After a couple of minutes, pour in the tomato sauce 2 and a splash of water that you have rinsed the jar with 3. Simmer for about 15 minutes over low heat.
Meanwhile, prepare the meat: make small cuts on the edges of the slices where there is fat to prevent them from curling during cooking 4, then transfer the slices onto a sheet of parchment paper 5. Cover with another sheet and gently beat them, being careful not to tear the meat; you should get a uniform thickness of about 3-4 mm 6.
When the sauce has thickened, season with oregano 7, salt 8, and pepper, then remove the garlic 9.
Place the meat slices in the sauce (if too large you can divide them in half) 10 and let them cook for 2 minutes per side 11. Garnish with a few basil leaves, if desired, and serve your carne alla pizzaiola 12 right away!
Storage
The carne alla pizzaiola can be stored in the refrigerator for a maximum of 2 days, in an airtight container. Freezing is not recommended.
You can prepare the sauce in advance and heat it in a pan before adding the meat slices.
Tips
Instead of veal, you can use beef or chicken breasts.
You can flavor the sauce with capers and olives, and substitute the garlic with a chopped onion.
If desired, you can flour the slices before adding them to the sauce.
For a stringy version, add some mozzarella slices at the end and cover the pan with a lid, or complete the cooking in the oven.