Carne alla Pizzaiola
Carne alla Pizzaiola
Carne alla Pizzaiola is a traditional dish of Italian cuisine. It is a very simple preparation which includes slices of meat, in this case veal but often beef is also used, cooked in a pan with tomato and other flavourings. An alternative is for example the classic Beef pizzaiola, which is even simpler.
We chose cherry tomatoes combined with a bit of puree. We browned the meat with the chopped onion and finally added some olives and capers to liven up the dish. A sprinkling of oregano will make it even more appetizing.
The result is a second course with a very easy and quick recipe, very tasty, perfect for daily meals and family dinners when you have little time available.
Carne alla Pizzaiola is always very good and especially appreciated by children and especially in the meatball version. The meatballs with sauce and the stewed turkey meatballs are unbeatable.
Ingredients:
4 large slices of veal rump
a dozen cherry tomatoes
200 g of tomato pulp
1/2 onion
10 pitted green olives
2 tablespoons of salted capers
3 tablespoons of extra virgin olive oil
00 flour
salt
pepper
Instructions:
Step 1:
To make the pizzaiola meat, lightly flour the rump slices.
Heat the oil in a pan, brown the chopped onion, then add the meat and brown it over a high heat for 3-4 minutes on each side.
Step 2:
Add the cherry tomatoes cut into quarters and let them soften slightly, then add the tomato pulp, the capers, after having desalted them in water and wringing them out, and the green olives cut into slices.
Step 3:
Leave to flavor for another 5 minutes, lightly salt and add freshly ground pepper.
Serve the pizzaiola meat immediately hot with its sauce.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 300 calories | Protein: 20 grams | Carbohydrates: 10 grams | Fat: 15 grams | Fiber: 2 grams
Frequently Asked Questions:
Can I use a different type of meat instead of veal rump for Carne alla Pizzaiola?
Yes, while veal rump is traditional, you can use other cuts of beef such as sirloin or flank steak.
Adjust the cooking time accordingly based on the thickness of the meat.
What can I use as a substitute for cherry tomatoes if they’re not available?
If cherry tomatoes are not available, you can use diced or crushed tomatoes instead.
Adjust the cooking time to allow them to soften and release their juices.
Can I omit the olives and capers from the recipe?
Yes, if you’re not a fan of olives or capers, you can omit them from the recipe.
However, they add a distinct flavor to the dish, so consider substituting them with other ingredients if desired.
How do I desalt capers before adding them to the dish?
To desalt capers, rinse them under cold water to remove excess salt.
You can also soak them in water for a few minutes, then drain and squeeze out any excess liquid before adding them to the dish.
Can I use canned tomatoes instead of fresh tomatoes for the sauce?
Yes, you can use canned tomato pulp or crushed tomatoes as a substitute for fresh cherry tomatoes and tomato pulp.
Just be sure to adjust the seasoning to taste, as canned tomatoes may already contain salt.
What’s the purpose of lightly flouring the rump slices before cooking?
Lightly flouring the rump slices helps to create a golden crust when they’re browned in the pan.
It also helps to thicken the sauce slightly as it cooks.
Can I make Carne alla Pizzaiola in advance and reheat it before serving?
Yes, Carne alla Pizzaiola can be made in advance and reheated before serving.
Store it in the refrigerator in an airtight container for up to 2-3 days.
Can I freeze Carne alla Pizzaiola?
Yes, Carne alla Pizzaiola freezes well.
Once cooked, let it cool completely, then transfer it to a freezer-safe container or resealable bag.
It can be stored in the freezer for up to 3 months.
Thaw overnight in the refrigerator before reheating.
What can I serve with Carne alla Pizzaiola besides pasta?
Carne alla Pizzaiola pairs well with a variety of side dishes such as roasted potatoes, steamed vegetables, or a simple green salad.
It’s also delicious served with crusty bread to soak up the flavorful sauce.
How do I know when the rump slices are cooked through?
The rump slices are cooked through when they reach an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Use a meat thermometer to check for doneness.