There Meat with pizzaiola it's a second dish exquisite typical of Italian cuisine, particularly Neapolitan. It is about slices of veal or beef, cooked in a pan In the "pizzaiola sauce" that is to say tomato pulp, oil, garlic, oregano and salt which makes them very tender at the bite and super yummy mouth-watering! in 12 minutes!
Like any traditional recipe they exist different versions and many variants with the addition of other ingredients! What I give you today is there basic original version of the Meat with pizzaiola , enriched with Tricks And Step by step advice ; that today I consider the Perfect recipe both in terms of savory taste, both of consistency melting And not dry; but also of ease of execution! THE secrets for an excellent result they are first of all quality ingredients : thin slices and particularly soft and one full-bodied tomato pulp It is consistent . Second point is the fast cooking of meat! A prolonged cooking it tends to make it become hard and stringy! So pay attention to this step! Follow all the instructions and you will bring the Best and softest slices of pizza ever! Excellent hot and steaming, the Carne alla pizzaiola is among the second courses save dinner or lunch ideal for the whole family, including i children! Try it soon and don't forget to accompany with an excellent homemade bread or a piece of soft Focaccia, the shoe is mandatory!
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Meatballs with sauce (all the secrets to making them super soft and tasty)
Recipe Meat with pizzaiola
| Preparation | Cooking | Total |
|---|---|---|
| 2 minutes | 10 minutes | 12 minutes |
| Quantity for 2 people |
|---|
|
How to make slices with pizzaiola
First of all, prepare the pizzaiola sauce, placing the peeled garlic clove and a drizzle of oil in a large pan, heat for 1 minute over high heat, add the pulp, a handful of oregano.
Then let it cook with the lid on for 7 – 8 minutes, you will have to obtain a full-bodied, tasty and not liquid sauce!
After the indicated time, lift the lid, taste and add salt if necessary.
Finally in the boiling sauce, add the slices:
Cook for 1 minute on each side, completely covering with the sauce adding a handful of oregano. For me they are perfect so with very little cooking! You judge by thickness if they still need half a minute on each side!
Beware that if you cook for more than 3 minutes they will start to lose softness! If, on the other hand, you want the meat well done, you can extend the cooking for a few seconds.
Yours is ready Meat with pizzaiola!
Serve on the plate with plenty of sauce!
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