What can a steak have in common with a pizza? The answer is simple: the dressing! In fact, today we will be inspired by one of the most classic pizzas (pizza marinara) to flavor slices of beef. The result? Continue watching the video and you will find out! Let's see how to prepare the pizzaiola meat.
Video of the Recipe
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Identity Card of the Recipe
- 96 KCal Calories per serving
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Ingrediants
- 4 slices (about 400 g) of beef
- 400 g of peeled tomatoes or tomato sauce
- 1 clove of garlic
- 1 teaspoon of oregano
- Q.b. of salt
- Q.b. of pepper
- 2 tablespoons of extra virgin olive oil
- Optional: a few basil leaves
Materials Needed
- Pan with lid
- Scoop
- Chopping board
- Knife
Preparation
- Heat a pan and add two tablespoons of extra virgin olive oil.
- Chop a clove of garlic (or cut it into thin slices) and add it to the oil so that it takes on flavor.
- Pour the peeled tomatoes (or the tomato puree) into the pan and add a pinch of salt, pepper and oregano. Cook over moderate heat for about 15 minutes, turning the sauce often.
Did you know that
For this recipe we used rump steaks, which do not require long cooking: for this reason, it is recommended to add the meat halfway through the cooking of the tomato.
To cook shoulder steaks, it is advisable instead to add the meat from the beginning of the cooking of the tomato and to cook slowly for about half an hour.
It is possible to replicate the recipe using different types of meat (e.g. chicken, pork or turkey steaks).- After a quarter of an hour, add the beef steaks directly into the tomato, taking care to cover them completely with the sauce. Continue cooking for another 10-15 minutes, turning the steaks from time to time.
- At the end of cooking, remove the lid and, if necessary, raise the heat to dry the sauce. Turn off the heat and finish to taste with fresh basil.
Alice's comment - PersonalCooker
Meat alla pizzaiola is a delicious dish, which even children like so much. To make the steaks even more inviting, you can flavor the sauce with chopped olives and capers or, for a "stringy" version, I recommend placing a slice of mozzarella on top of the meat: a real delicacy!Nutritional values and Health Comment on the recipe
Meat Pizzaiola is a dish of animal origin with a prevalence of energy attributable to proteins, followed by lipids and finally by carbohydrates. Proteins are mainly of high biological value, monounsaturated fatty acids and simple carbohydrates.
Cholesterol seems moderate and fiber is lacking.
Meat Pizzaiola is a food that lends itself to most diets, including those for the treatment of overweight, metabolic diseases, gluten and lactose intolerances; it is not relevant to vegetarian and vegan diets. The average portion is around 150-300g (145-290kcal).
