Recipe 56: on Saturday I left Spain to comeback in Italy and I’m in the mountains at the moment. Here is my mum the chef, but because I didn’t try this dish yet and we wanted to have a simple meat for dinner, I decided to cook the Carne alla Pizzaiola, or Pizzaiola Meat.
This dish is super quick and easy and the ingredients are: 150gr of beef (cut in thin slices) per person, origan, tomatoes sauce, garlic, olive oil and salt. Nothing more.
The dish is called pizzaiola I suppose because uses tomatoes and origan like on a pizza and the taste it’s really nice. It’s also a perfect dish to give a little twist to boring meals.
Place some olive oil in a pan and add some garlic in powder or in cloves. When this are goldish you can take them out and you can add some tomatoes sauce or passata.
When the sauce it’s hot, place the meat in the pan and let it cook in the sauce on a low fire. Then add some origan and let it cook turning often the slices of meat.
In a bit the sauce will take a deeper color and when the meat will be totally cook, you can serve it in a plate adding some of the sauce and a pinch of salt on the top. Don’t forget to have some bread too with you and enjoy!
PS. Mamy questa volta niente messaggio per te vista la vicinanza! alla prossima!
Recipe 80: This is a classic meat recipe and because it’s very simple the most important thing is the quality and taste of the meat. Exactly for this reason i was trying to find some diced veal in the supermarket but unfortunately there is nothing to do…in England it’s very hard to find it. So i had to take some classic beef meat but the dish came quite well anyway.
Ingredients for 6 people: 1 carrot, 1 onion, celery, parsley, olive oil, some white wine and around 800gr/1kg diced veal or beef meat, salt and pepper.
Cut finely the parsley (half of the bunch they normally sell here), the carrot, the onion and some celery. Put in a sauce pan some olive oil, let it get warm and then add to it all the previous ingredients already cut. Mix and let it cook for a time.
When they seems a bit cooked, the onion is goldish and they released all the flavors, add the meat and cook it for some minutes, just the time for that to take color.
Add some white wine and then turn the fire down and let it cook for long time always checking the quantity of liquid. Add some salt and pepper, mix and leave it on the fire. The veal is very tender so won’t need too much time, but fr the beef i suggest you to cook it for at least half an hour .
Serve in a plate with vegetable or other food but not to complex or tasty. The meat will have a very nice taste and could be a pity to loose it with some other heavy flavors.
PS. Mamy qui trovare la vitella e’ un miracolo! Niente neanche questa volta! Sarei dovuta andare in centro per prenderla e sinceramnete non avevo proprio tempo. Ho preso invece della carne di manzo organica, sperando fosse piu’ saporita… ed alla fine non e’ venuta male. Certo sempre un po’ piu’ duretta rispetto alla vitella, ma con le verdurine e gli gnocchi di patate si e’ sposata perfettamente.
Posted in meat
Tagged beef, carrot, celery, diced meat, olive oil, onion, parsley, salt pepper, spezzatino, stew, veal, white wine