Carne alla pizzaiola

Carne alla pizzaiola is a well-appreciated dish in Italian cuisine, a perfect blend of juicy meat and the rich taste of tomato sauce. Here’s the recipe:

Ingredients

• 4 slices of beef (such as sirloin steaks or breast cuts)
• 400 g of tomato puree
• 2 cloves of garlic
• Extra virgin olive oil
• Dried oregano
• Salt and pepper to taste
• A few leaves of fresh basil
• Capers (optional)
• Black olives (optional)
• 1 teaspoon of sugar (optional, used to balance the acidity of the tomatoes)

Preparation

1. In a large pan, brown the garlic cloves in extra virgin olive oil until they turn golden and then remove them.
2. Place the beef slices in the pan and brown them over high heat for a couple of minutes per side, until a golden crust forms. Season with salt and pepper to taste.
3. Pour the tomato puree over the meat, add oregano, basil, capers, and olives if using, and if desired, a pinch of sugar.
4. Cover the pan with a lid and cook on low heat for about 30 minutes. If the sauce dries out too much, add a little water.
5. Make sure the meat is tender and the sauce has thickened before turning off the heat.
6. Serve the carne alla pizzaiola hot, accompanied if you like by a side of vegetables or a portion of homemade bread to soak up the sauce.

Trivia

The term “pizzaiola” comes from the way the sauce is prepared, rich in tomato and oregano, similar to what is used to dress pizzas. This dish originated in Neapolitan cuisine and then spread due to its simplicity and delicious flavor.

Sommelier’s suggestion: To accompany carne alla pizzaiola, you might choose a medium-bodied red wine, such as a Chianti or an Aglianico, which with their structure can well balance the richness of the dish.