Meat Pizzaiola Style (Carne alla Pizzaiola)

Let me show you how I make Carne alla Pizzaiola (Meat Pizzaiola), a delightful and flavorful Italian dish. Based on my overall experience, this dish brings together tender beef with a rich tomato sauce, brimming with olives, capers, and aromatic herbs. It’s a perfect meal to enjoy on a cozy night in, with its irresistible flavors and simple preparation.

Notes on What to Expect:

From my own personal experience, the key to getting the perfect Pizzaiola is balancing the flavors, tangy tomatoes, briny olives, and the savory depth of capers. The steak will absorb all of these flavors as it cooks in the sauce, becoming incredibly tender.

Where in Italy is Carne alla Pizzaiola from?

This dish is typically associated with southern Italy, particularly Naples and the Campania region. It’s a hearty and comforting dish that showcases the bold flavors of Mediterranean ingredients.

Prep Time:

• 15 minutes

Cook Time:

• 20 minutes

Total Time:

• 35 minutes

Servings:

• 4 servings

Calories per Serving:

• Approximately 350 calories (can vary based on meat choice and portion size)

Equipment Needed:

• Large skillet or frying pan
• Tongs or spatula for flipping the meat
• Knife and cutting board
• Measuring spoons
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Ingredients:

• 4 beef steaks (I suggest thin cuts, like sirloin)
• 2 tbsp olive oil
• 2 cloves garlic (finely chopped)
• 2 cups cherry tomatoes (halved)
• ½ cup green olives (or black olives, your choice)
• 1 tsp capers
• 1 cup vegetable or chicken stock
• 1 tbsp tomato paste
• 1 tsp dried oregano
• Fresh basil leaves for garnish
• 1/3 cup white wine (optional, can be replaced with more stock)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Meat Pizzaiola style  now.

Method:

1. Prepare the meat: Season the beef steaks with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Once hot, cook the steaks to your liking, about 1-2 minutes per side for thin cuts. Remove the steaks and set them aside.
2. Make the sauce: In the same skillet, lower the heat to medium. Add a bit more olive oil, then sauté the garlic until fragrant (about 30 seconds). Add the cherry tomatoes and cook until the skins start to wrinkle (about 5 minutes).
3. Add flavorings: Stir in the olives, capers, tomato paste, oregano, and white wine. Let it simmer for a minute to combine the flavors, then pour in the stock. Allow the sauce to simmer for 10 minutes, until slightly thickened.
4. Finish the dish: Return the steaks to the pan and let them warm through in the sauce for a few minutes. Adjust seasoning with salt and pepper as needed.
5. Serve: Garnish with fresh basil leaves and serve hot with a side of pasta, potatoes, or crusty bread.

Notes on What to Expect:

From my own personal experience, the key to getting the perfect Pizzaiola is balancing the flavors, tangy tomatoes, briny olives, and the savory depth of capers. The steak will absorb all of these flavors as it cooks in the sauce, becoming incredibly tender.

Variations and Tips:

• For a lighter version: You can swap the beef for chicken breasts or pork chops.
• For a richer flavor: Consider adding a splash of balsamic vinegar or a pinch of red pepper flakes to add depth and heat to the sauce.
• Dietary substitutions: If you’re avoiding wine, replace it with extra stock. You can also use gluten-free stock for a gluten-free option.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Meat Pizzaiola style  now.

Nutritional Information (per serving):

• Calories: 350
• Protein: 28g
• Carbs: 12g
• Fat: 20g
• Fiber: 3g

I hope this guide has made making Carne alla Pizzaiola seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment!