Pizzaiola meat 

Do you know how to make meat pizzaiola? Rich, tasty second course with an unmistakable pizza flavor: doing it is not difficult at all, here's how. Fancy a quick and tasty main course? We tell you how to make meat alla pizzaiola, which everyone always agrees on. Carne alla pizzaiola is a typical recipe from Campania that is now widespread throughout Italy because it is easy to prepare, very tasty and perfect for the whole family. We can undoubtedly define it as a timeless classic of our tradition. It appeals to adults but also to children and is perfect for those with a sweet tooth who love to make scarpetta with bread because it is rich in seasoning. Preparing it is easy and requires little time and few ingredients. Here is the recipe and some secrets to make it to perfection.

To prepare this tasty second course, heat the extra virgin olive oil in a pan with a clove of garlic and then add the tomato puree and cook for 10 minutes. Then add the beef slices and cover with a lid, lowering the heat a little. Almost at the end of cooking, add salt and oregano. In some recipes, the meat should first be cooked in oil with garlic and then set aside to be added to the sauce at the end of cooking, but I suggest you try the version to obtain a softer and tastier meat.

The secret of a perfect pizzaiola is, of course, the quality of the meat. The beef slices should be quite thin and of course boneless. They should be beaten before cooking and deprived of some ribs. The best part to use is the thigh. In the traditional recipe, the meat should be cooked over a very low heat for 20 minutes to absorb the sauce well, but if the slices are thin you can use even less and the meat will still remain tender and tasty. With the same procedure you can also prepare beef rolls stuffed with sage or mozzarella and olives instead of slices. If you prefer white meat, opt for slices of turkey, but be careful with the cut, which must always be very thin. I told you to use tomato puree, but if you have a good tomato preserve in small pieces it will be fine anyway. Let it shrink a little more, perhaps diluting it with a little puree. Of course, always prefer homemade tomato sauces over packaged ones to get the best result. Can you make a good pizzaiola with fresh cherry tomatoes? If you want, yes, but first blanch them to remove the peel and then puree them. In any case, the taste will be different, sweeter and slightly acidic. The characteristic of the pizzaiola is the unmistakable scent of oregano. You can use it fresh or dried, depending on your taste, and if you want you can also add parsley at the end of cooking. In many recipes you will find it among the basic ingredients. To make your pizzaiola even more fragrant and tasty, you can prepare chopped aromatic herbs such as oregano, rosemary, marjoram and sage.

Pizzaiola meat

INGREDIENTS

400 g canned peeled tomatoes

240 g veal slices

2 tablespoons of extra virgin olive oil

2 cloves of garlic

Salt

Freshly ground black pepper

Oregano

PREPARATION

Coarsely chop the peeled tomatoes. Prefer San Marzano PGI, which has a unique flavor and texture. Choose a pan large enough to hold the rolled out slices of meat. Put the oil and peeled garlic in the pan and bring it to the heat. Brown the garlic over medium heat, then remove it. Add the chopped tomato, a pinch of salt, a generous grind of pepper, plenty of oregano and cook for about ten minutes. The sauce should shrink a little. After the indicated time, add the slices of meat, salt them, cover them with a few tablespoons of sauce, and let them cook one-two minutes on each side, no more. They must be nice and tender. Turn off the heat and serve with a drizzle of olive oil.

Wine experts think this Italian Bolgheri wine would be a match made in heaven with this dish.

BOLGHERI ROSSO DOC "IL BRUCIATO" 2016

Bruciato Bolgheri DOC Antinori goes well with cheeses, soups, soups and roasts. This refined and elegant wine is produced through the vinification in a blend of Cabernet Sauvignon grapes present for 65% to which have been added 20% Merlot grapes and 15% Syrah grapes. The selected grapes come from a range of vineyards that extends for about 80 hectares and expresses the typical characteristics of the Bolgheri area.  The particular spicy notes allow even more complex combinations such as pizzaiola meat with sauce and herbs. It should be served in a Balloon glass at a temperature of 18°C.

Tasting note

Dark ruby red, with light violet hues. The nose is dominated by intense notes of ripe red fruits, followed by pleasant hints of sweet spices. On the palate the wine is balanced, harmonious and enveloping, characterized by a sinuous and enveloping tannic texture. A very pleasant wine to drink.