Generality
Carne alla pizzaiola is the name used for a group of typical Italian recipes, prepared with two main ingredients: meat (veal, beef or pork) and tomato.
Overall, the meat with pizzaiola is a dish (second course) with an average caloric intake, mainly dependent on the quantity of seasoning fats and the type of meat. It is also necessary to keep in mind that this recipe lends itself to abundant use. of bread (or potatoes, white rice, couscous, bulgur, etc.), an essential feature in evaluating the caloric impact on the diet. The tomato of the pizzaiola meat can also represent a sort of side dish, but some steamed or pan-fried vegetables ( in particular the sautéed tegolini) completes the recipe to perfection.
To get an "idea of the nutritional profile of this dish, the chemical detail referred to a recipe with ingredients that fall within the average compared to those likely to be used will be summarized below.
Nutritional Characteristics
Example Ingredients of Meat Pizzaiola for 2-3 people: pork loin (lean meat) 300g, peeled tomatoes (pulp and juice) 200g, extra virgin olive oil 40g, fresh parsley 10g, garlic to taste.
This pizzaiola meat recipe provides a medium-sized amount of energy, with a caloric prevalence of lipids over proteins (however abundant) and carbohydrates.
The triglycerides of the pizzaiola meat are those coming from the seasoning fats used in cooking (in this case the extra virgin olive oil) and from the meat (in this case the pork loin); the fatty acids are mainly unsaturated, with a portion of monounsaturated which exceeds that of saturated, polyunsaturated and the sum of both.
Nutritional Values Carme alla Pizzaiola with Pork Loin
The peptides of the pizzaiola meat are mainly of high biological value, as they derive from animal muscle tissue. This means that the amino acid pool of the recipe is complete, which is why it should meet every protein requirement in the human body.
The carbohydrates are few, of the monosaccharide type (fructose), and coming from the ingredients of vegetable origin; fibers are also scarce.
The cholesterol contained in the pizzaiola meat is rather moderate and does not represent a limit to the use of this recipe in the usual diet.
As far as the vitamin aspect is concerned, the meat alla pizzaiola seems to boast discrete concentrations of the water-soluble thiamine (vit. B1) and niacin (vit. PP). Riboflavin (vit. B2) is not negligible, but not very high; "ascorbic acid (vit. C), in addition to not being well present, undergoes significant degradation with cooking. On the other hand, with regard to fat-soluble products, a fair concentration of retinol equivalents (pro vit. A) is appreciated.
Analyzing the mineral profile, the pizzaiola meat contains only a fair portion of potassium, while the iron concentration (normally high in meat, egg and fish dishes) seems disappointing; the quantity of sodium is normally low, but the discretionary addition defeats any attempt at estimation.
Meat with pizza is a recipe that lends itself to the vast majority of diets. It has no contraindications in diets for metabolic diseases such as: type 2 diabetes mellitus, hypertriglyceridemia, hypercholesterolemia (since, despite the presence of meat, the amount of cholesterol is moderate), hypertension and metabolic syndrome; in case of overweight or obesity, it is necessary to reduce the portions to the lower limit of applicability.
From a hygienic point of view, the pizzaiola meat does not present any kind of contraindication.
The average portion of pizzaiola meat is 150-250g (215-360kcal).
Meat Pizzaiola Recipe
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Variables in the Recipe
Meat alla pizzaiola can be prepared in many ways. As anticipated, the muscle can be from beef, veal or pork, although the most suitable is beef. The desirable cuts are of various types: walnut, bell, loin, some parts of the shoulder etc. Obviously, the choice also depends on the rest of the recipe, that is, on the preparation technique. For long cooking it is possible to use more tenacious pieces, with more connective and adipose tissue; on the contrary, for the rapid ones it is better to focus on lean and not very resistant types. In both cases, the meat must be cut into more or less thin slices and the thickness, logically, depends on the length of the heat treatment.
Also for what concerns the tomato, the choice is quite wide. Commonly used ingredients include: puree, peeled, concentrated and fresh ripe tomatoes; the use of the latter is rare, but they offer an ideal alternative for quick cooking in hot seasons.
We now come to garlic; whole or chopped, poached or naked, raw or cooked, it is absolutely essential. In long cooking it is preferred whole, whether it is poached (removed after the oil has been flavored) or naked (whole or half. ) and left until the end of cooking; in this case, it lends itself to cooking with longer times. On the contrary, chopped or squeezed, to be added raw at the end of cooking, it is exceptional in quick preparations and in hot seasons; obviously, dev " be the cook's care to remove the core and make sufficient but not too abundant use of it.
Regarding the spices to be used in pizzaiola meat, one could write an entire paragraph; the most used smells are: oregano (fresh or dry), parsley (fresh) and basil (fresh); mint and marjoram are only relatively relevant alternatives. The spicy component must never be missing, represented more often by black pepper and rarely by chilli. Even spices should be added only at the end of cooking; parsley and basil especially characterize the quick cooking of summer recipes.
The seasoning fat used for cooking should be extra virgin olive oil but, especially in longer cooking and characterized by the use of concentrated tomato, someone uses butter.
Lastly, as it is not always present, wine. This, strictly white and dry, is to be counted only in recipes that involve browning and blending the meat.
Below, we will briefly mention some methods to be used to cook pizzaiola meat:
- Brown the meat in the oil with the garlic, blend it and, once the alcohol has evaporated, add the tomato. Finish cooking by reaching the right density. Adjust with spices and salt - very long duration
- Brown the meat in the oil, blend it and let the alcohol evaporate; separately, prepare a garlic tomato sauce and add it to the meat. Finish cooking by reaching the right density. Adjust with spices and salt - long duration
- Prepare a tomato sauce with garlic and, once thick, add the raw meat. As soon as the latter changes color, turn off the heat. Season with spices and salt - short duration
- Brown the meat in the oil, blend it and let the alcohol evaporate; add diced tomatoes, let dry and season with salt and spices (minced raw garlic) - very short duration.
Obviously, the combination of all the variables can result in a multitude of recipes. Some variants also involve the use of cheese to be added at the end of cooking, directly into the pan but with the heat off. The suitable dairy products are: low moisture mozzarella, fontina and emmentaler; some are satisfied with slices or other cheeses. fused.
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