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.
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.