{"id":52107,"date":"2023-11-27T17:27:34","date_gmt":"2023-11-27T17:27:34","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-land-second-courses\/pizzaiola-meat-the-recipe-for-a-tasty-second-course\/"},"modified":"2023-11-27T17:27:34","modified_gmt":"2023-11-27T17:27:34","slug":"pizzaiola-meat-the-recipe-for-a-tasty-second-course","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-land-second-courses\/pizzaiola-meat-the-recipe-for-a-tasty-second-course\/","title":{"rendered":"Pizzaiola meat, the recipe for a tasty second course"},"content":{"rendered":"


\n<\/p>\n

Pizzaiola meat, the recipe for a tasty second course<\/h1>\n

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There pizza-style meat<\/strong> it is a really simple, genuine and very tasty second course. A Mediterranean recipe based on simple and healthy ingredients<\/strong>: tomatoes, oregano, garlic and oil, cooked over low heat, to which thin slices of beef<\/strong> or, alternatively, veal. Once cooked, the meat will be tasty, tender and juicy, ideal for consumption by people of all ages and perfect for a light and healthy meal, or for a last minute dinner. If you love these Mediterranean tastes<\/strong> and the “pizzaiola” preparations, also try the pizzaiola aubergines and the pizzaiola chicken!<\/p>\n

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<\/i> Ingredients for 2 people<\/i><\/h3>\n
    \n
  • <\/i> Beef, rump or silverside: 300 g<\/li>\n
  • <\/i> Garlic: 1 clove<\/li>\n
  • <\/i> Peeled tomatoes: 250 g<\/li>\n
  • <\/i> Extra virgin olive oil: 40 g<\/li>\n
  • <\/i> Salt to taste<\/li>\n
  • <\/i> Dried oregano: to taste<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 10 minutes<\/i><\/li>\n
    • <\/i> Cooking: 25 minutes<\/i><\/li>\n
    • <\/i> Total: 35 minutes<\/i><\/li>\n
    • <\/i> Calories: 156 kcal\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      To prepare the pizza slices of meat, start by preparing the sauce. Pour the extra virgin olive oil into a large pan and turn on the low heat. While the oil heats, crush a clove of poached garlic with the flat of a knife and add it to the pan. <\/p>\n\n

      2<\/span><\/p>\n

      While the garlic begins to fry, mash the peeled tomatoes in a bowl with a fork. When the garlic is golden, add the peeled tomatoes to the pan. <\/p>\n\n

      3<\/span><\/p>\n

      At this point add the oregano, salt and leave to cook for 10 minutes over low heat. <\/p>\n\n

      4<\/span><\/p>\n

      In the meantime, prepare the meat: place the beef slices on a cutting board and make small side cuts with the tip of the knife. All you need to do is score 2 or 3 times along the edges of the slice, to prevent it from curling during cooking in the pan. <\/p>\n\n

      5<\/span><\/p>\n

      Add the slices of meat to the pan with the tomato sauce and add half a teaspoon of fine iodized salt. <\/p>\n\n

      6<\/span><\/p>\n

      Cover with a lid and cook over a very low heat for about 15 minutes. Halfway through cooking, lift the lid and turn the slices to cook them on the other side too, using a fork. Be careful that the sauce does not reduce too much, in which case lower the heat even more. When the meat is cooked, turn off the heat and serve piping hot and covered with tomato and oregano sauce. <\/p>\n\n

      Tips and tricks<\/strong><\/h2>\n

      You can flavor your pizzaiola meat by adding some leaves of fresh marjoram<\/strong> or of thyme<\/strong> or of lemon thyme<\/strong>instead of oregano.<\/p>\n

      The slices of pizzaiola-style meat can also be cooked in a sauce based on fresh cherry tomatoes<\/strong>replacing peeled tomatoes.<\/p>\n

      We advise you not to overcook the meat, otherwise it will become tough and stringy. Check the cooking carefully and respect the times indicated<\/strong>.<\/p>\n

      A solution for an even quicker dish? Use the cut rump<\/strong>. The meat will cook for just 5 minutes and will be perfect.<\/p>\n

      You can accompany your pizzaiola meat with a dish of pan-fried celeriac, a very light and tasty recipe.<\/p>\n

      <\/div>\n

      storage<\/strong><\/h2>\n

      The slices of pizzaiola meat can be kept in the refrigerator, in an airtight container, for a maximum of 2-3 days. We do not recommend freezing them.<\/p>\n

      \n
      <\/div>\n<\/div>\n<\/div>\n

      <\/p>\n

      \n
      \n

      <\/i> Ingredients for 2 people<\/i><\/h3>\n
        \n
      • <\/i> Beef, rump or silverside: 300 g<\/li>\n
      • <\/i> Garlic: 1 clove<\/li>\n
      • <\/i> Peeled tomatoes: 250 g<\/li>\n
      • <\/i> Extra virgin olive oil: 40 g<\/li>\n
      • <\/i> Salt to taste<\/li>\n
      • <\/i> Dried oregano: to taste<\/li>\n<\/ul>\n<\/div>\n
        \n
          \n
        • <\/i> Preparation: 10 minutes<\/i><\/li>\n
        • <\/i> Cooking: 25 minutes<\/i><\/li>\n
        • <\/i> Total: 35 minutes<\/i><\/li>\n
        • <\/i> Calories: 156 kcal\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

          Pizzaiola meat, the recipe for a tasty second course There pizza-style meat it is a really simple, genuine and very tasty second course. A Mediterranean recipe based on simple and healthy ingredients: tomatoes, oregano, garlic and oil, cooked over low heat, to which thin slices of beef or, alternatively, veal. Once cooked, the meat will […]<\/p>\n","protected":false},"author":1,"featured_media":52108,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[126],"tags":[91,129,90,130,132],"class_list":["post-52107","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-of-the-land-second-courses","tag-italian-kitchen","tag-italian-second-courses","tag-recipes","tag-second-courses","tag-second-courses-of-the-land","entry","has-media"],"yoast_head":"\nPizzaiola meat, the recipe for a tasty second course - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-land-second-courses\/pizzaiola-meat-the-recipe-for-a-tasty-second-course\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pizzaiola meat, the recipe for a tasty second course - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Pizzaiola meat, the recipe for a tasty second course There pizza-style meat it is a really simple, genuine and very tasty second course. A Mediterranean recipe based on simple and healthy ingredients: tomatoes, oregano, garlic and oil, cooked over low heat, to which thin slices of beef or, alternatively, veal. 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