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.
Why People Will Love This Carne alla Pizzaiola Recipe:
Comforting Italian Classic: This dish embodies the warmth of traditional Italian home cooking — simple, rustic, and incredibly satisfying.
Rich, Savory Sauce: The combination of sweet cherry tomatoes, briny olives, and capers creates a deeply flavorful sauce that soaks into the meat and begs to be mopped up with crusty bread.
Tender, Flavor-Infused Veal: The slow simmering in tomato sauce allows the veal to become tender while absorbing the bold Mediterranean flavors of the sauce.
Minimal Ingredients, Maximum Flavor: With just a few everyday pantry staples, this dish delivers layers of complex, restaurant-quality taste — no fuss required.
Versatile and Crowd-Pleasing: Whether served with pasta, potatoes, or bread, it fits any occasion from weeknight dinners to dinner parties, always leaving guests asking for seconds.
Key Ingredients:
Veal Rump Slices: Lean, tender cuts of veal form the heart of this dish, offering a delicate yet rich meaty base that beautifully absorbs the surrounding flavors.
Cherry Tomatoes & Tomato Pulp: A marriage of sweet bursts from fresh cherry tomatoes and the deep, slow-cooked depth of tomato pulp creates a layered, velvety sauce full of umami richness.
Salted Capers & Green Olives: These Mediterranean staples bring bright, briny, and tangy contrast, cutting through the richness and lifting the sauce with their bold personality.
00 Flour: Lightly coating the veal in this finely milled Italian flour gives it a subtle crust and helps thicken the sauce naturally as it simmers.
Extra Virgin Olive Oil & Onion: The aromatic foundation — where sweetness from gently sautéed onions and the fruitiness of quality olive oil mingle to deepen the dish’s rustic soul.
Expert Tips:
Choose quality veal: Opt for veal rump that is evenly sliced, about ½ inch thick. Thicker slices hold up better during searing and simmering without drying out, preserving tenderness.
Don’t skip flouring the meat: Lightly dusting the veal in 00 flour creates a thin barrier that helps the meat stay juicy during cooking. It also gently thickens the sauce, making it silkier and more cohesive.
Cook the onions slowly: Let the onions sweat and slightly caramelize before adding the meat. This step builds the savory-sweet base of the sauce and adds layers of complexity.
De-salt the capers thoroughly: Salt-packed capers can overpower the dish if not rinsed and soaked briefly. A proper rinse and squeeze ensures they bring balance, not brininess.
Simmer gently, not aggressively: Once the sauce is built, keep the heat low. A gentle simmer allows the veal to soak in the tomato-olive-caper flavors without overcooking or toughening the meat.
Let it rest before serving: After removing from heat, cover and let the dish rest for 5 minutes. This allows juices to redistribute and the sauce to settle into a perfect, spoonable consistency.
Pair with the right side: Serve with crusty Italian bread, mashed potatoes, or polenta to soak up every drop of the luscious pizzaiola sauce — it’s too good to leave on the plate.
Carne alla Pizzaiola
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:
1. Prepare and Sear the Meat
Lightly coat the veal rump slices in 00 flour, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat.
Add the chopped onion and sauté until softened and lightly golden.
Place the floured veal slices into the pan and sear for 3–4 minutes per side, until nicely browned.
2. Build the Sauce
Add the cherry tomatoes, quartered, and cook for a few minutes until they begin to soften.
Stir in the tomato pulp.
Rinse the salted capers under water to remove excess salt, squeeze dry, and add them to the pan.
Add the sliced green olives and stir everything gently to combine.
3. Simmer and Season
Let the mixture simmer for about 5 more minutes, allowing the flavors to meld.
Season lightly with salt and freshly ground black pepper to taste.
4. Serve
Serve the veal hot, generously spooning the tomato-olive-caper sauce over the top.
Perfect with crusty bread or a side of roasted potatoes.
Important Notes When Making Carne alla Pizzaiola
Veal slices cook much faster than tough braising cuts.
Overcooking can make thin veal slices dry and firm.
Whole cuts of veal are considered safely cooked at 145°F / 63°C followed by a 3-minute rest.
Browning time will vary depending on the thickness of the meat.
Salted capers can contain a substantial amount of sodium.
Green olives also contribute significant salt.
Taste the finished sauce before adding additional salt.
Tomato pulp brands vary in acidity and salt content.
Very acidic tomatoes may need a slightly longer simmer to mellow.
The flour coating should remain light.
Too much flour can cause sticking and produce an overly thick sauce.
Keep enough sauce in the pan to prevent the veal from drying out.
If your skillet is small, cook the meat in batches and return everything to the pan for the final simmer.
The olives can be left whole, halved, or sliced.
Crusty bread served with the dish will significantly increase the total calories and carbohydrates.
Refrigerate leftovers promptly.
How to Enjoy Carne alla Pizzaiola After Cooking
Allow the Carne alla Pizzaiola to rest for about 3–5 minutes after cooking. This gives the meat juices time to redistribute and allows the sauce to settle slightly.
Place one veal slice onto each plate.
Spoon a generous amount of the tomato, olive, caper, and onion sauce over the top.
Make sure each serving receives both cherry tomato pieces and some of the richer tomato pulp sauce.
Serve with crusty Italian bread to soak up the sauce.
Roasted potatoes are another excellent accompaniment because their mild flavor works beautifully with the salty, acidic tomato sauce.
Creamy mashed potatoes can provide an even softer contrast.
For a lighter meal, serve the veal with sautéed spinach, roasted zucchini, green beans, or a simple salad.
Pasta can also be served alongside, especially if you make extra sauce.
Finish with freshly cracked black pepper and, if desired, a little fresh parsley or basil.
A light Italian red wine or crisp dry white wine pairs especially well with the tomato and olive flavors.
Nutrition Information
Approximate nutrition is based on 4 servings, assuming approximately 600 g total veal, 3 tablespoons olive oil, a light coating of flour, 200 g tomato pulp, cherry tomatoes, olives, capers, and onion. Bread, potatoes, pasta, and other side dishes are not included.
Calories: 410 kcal | Total Fat: 20 g | Saturated Fat: 4.5 g | Monounsaturated Fat: 11 g | Polyunsaturated Fat: 2.2 g | Cholesterol: 115–130 mg | Sodium: 600–850 mg depending on the capers, olives, tomato pulp, and added salt | Total Carbohydrates: 14–17 g | Dietary Fiber: 2.5–3.5 g | Sugars: 5–7 g | Protein: 38–42 g
Additional estimate:
Potassium: 800–1,000 mg | Calcium: 60–90 mg | Iron: 3–4.5 mg | Magnesium: 45–60 mg | Vitamin A: 800–1,100 IU | Vitamin C: 20–30 mg | Vitamin B12: 2–3 mcg | Zinc: 5–7 mg | Phosphorus: 350–450 mg
Frequently Asked Questions:
What does “alla Pizzaiola” mean?
It refers to a style of cooking meat with tomato and Mediterranean seasonings associated with pizza-makers. It does not mean the dish is actually a pizza.
What does Carne alla Pizzaiola taste like?
It is savory, tomato-rich, slightly sweet, and pleasantly briny, with mild veal balanced by olives and capers.
Can I use beef instead of veal?
Yes. Thin beef steaks can be substituted, although the flavor will be stronger and cooking time may need adjustment.
What should I serve with Carne alla Pizzaiola?
Crusty bread, roasted potatoes, mashed potatoes, pasta, polenta, sautéed vegetables, or a fresh green salad all pair very well.
Are the olives and capers necessary?
They are important to this particular version because they create the characteristic salty Mediterranean contrast, but either can be reduced if you prefer a milder sauce.
Why do I flour the veal before cooking it?
The flour encourages browning, creates a delicate crust, and lightly thickens the tomato sauce as the meat finishes cooking.
Why did my veal become tough?
Thin veal slices can become tough when cooked too long. Brown them quickly and keep the final simmer short and gentle.
Why is my sauce too salty?
The most likely causes are salted capers and green olives. Rinse the capers thoroughly and avoid adding extra salt until the sauce has finished cooking.
What should I do if the tomato sauce becomes too thick?
Add a few tablespoons of water and simmer gently until the sauce becomes loose enough to spoon over the meat.
Can I prepare Carne alla Pizzaiola ahead of time?
You can prepare the tomato-olive-caper sauce ahead, but for the best texture, sear and finish the veal shortly before serving. Repeated reheating can make lean veal tougher.