logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
European Travel
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel


dailyclick
All times in EST

Full Schedule
g
g Italian Food Site

BellaOnline's Italian Food Editor

g

Pizzaiola Cutlets Recipe


In Italy, “Carne alla Pizzaiola”, literally “meat cooked in the Pizza style”, is a rather common secondo piatto which owes its popularity to its simplicity and rich taste. It is a classic of the Neapolitan cuisine, and although no one really knows when or by whom it was invented, the name Pizzaiola easily suggests ties to old time’s pizza makers and their cooking ingenuity.

The classic Pizzaiola recipe, the one I learned at home, calls for a slow cooking of veal or beef cutlets with an unsophisticated mix of tomatoes, garlic, olive oil and oregano; modern versions, as an alternative, advise to quickly sauté the meat with oil, garlic and splash of wine before finishing the cooking in a simple oregano and tomato sauce.

I decided to give you the option to try both versions and decide for yourself which one is your favorite Pizzaiola cutlets recipe.

Ingredients and Instructions (serves 4):

  • 2 pounds (900 g) of veal or beef cutlets

  • 1 pound (450 g) of canned tomatoes, crushed

  • 1/4 cup of olive oil

  • 2 garlic cloves

  • 1/2 tablespoon of dried oregano

  • salt and pepper

  • 1/2 cup of dry white wine (variation recipe)


Classic recipe:

  1. Start by cleaning the slices of meat, trimming any excessive fat and tough cartilage.

  2. In a large skillet, slightly sauté the garlic in the olive oil over medium fire; when it starts browning, remove the garlic and add the crushed tomatoes with their juice. Season with the dried oregano, a pinch of salt and pepper and then let simmer for about 5 minutes, stirring occasionally, just until the seasoning has flavored the tomato sauce.

  3. Lay the slices of meat in the sauce, cover the pan and cook over medium-low heat for about an hour, checking time to time that the liquid of the sauce does not reduce too much and adding a little water as needed.


Variation recipe:

  1. Start by sautéing the garlic in the olive oil over medium fire; when it starts browning, remove it from the pan, and add the cutlets, cooking them for about 1 minute each side. Add a splash of wine and let evaporate for another minute. When done, transfer the meat to a plate and set aside.

  2. In the same pan, make the tomato sauce, using the cooking juices of the meat. Simply add the crushed tomatoes, the oregano, a pinch of salt and pepper, then cover, reduce the heat and let simmer for about 15-20 minutes, until the liquid is reduced and the sauce has a nice thick consistency.

  3. Return the slices of meat to the pan and heat all the way through. Serve warm with a side of veggies or – the Italian way – just with a nice mixed salad, but do not forget some slices of artisan bread, so your guests can mop up the delicious sauce from their plate at the end.


Wine suggestions: a medium-bodied red, such as Barbera or Sangiovese, would be my choice for Carne alla Pizzaiola.

Buon appetito!

Cinzia Aversa, 2013

 

Add Pizzaiola+Cutlets+Recipe to Twitter Add Pizzaiola+Cutlets+Recipe to Facebook Add Pizzaiola+Cutlets+Recipe to MySpace Add Pizzaiola+Cutlets+Recipe to Del.icio.us Digg Pizzaiola+Cutlets+Recipe Add Pizzaiola+Cutlets+Recipe to Yahoo My Web Add Pizzaiola+Cutlets+Recipe to Google Bookmarks Add Pizzaiola+Cutlets+Recipe to Stumbleupon Add Pizzaiola+Cutlets+Recipe to Reddit




Entrees: Beef & Pork
Meat Rolls Sicilian Style Recipe
Scaloppine with Wine and Mushrooms Recipe
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Italian Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Cinzia Aversa. All rights reserved.
This content was written by Cinzia Aversa. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

g


g features
Arrosto - Italian Pot Roast Recipe

Focaccia Red Onions, Olives and Rosemary

Spinach and Ricotta Gnocchi Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor