Main courses
Beef alla pizzaiola with Sugo Cilentano
Thin slices of beef cooked for a few minutes in a tomato sauce with garlic and oregano: carne alla pizzaiola owes its name to the flavours of Neapolitan pizza. Minnelea Sugo Cilentano already contains tomato, extra virgin olive oil, garlic and oregano, which is the base of pizzaiola: you warm it, let it reduce and add the meat.
Method
- Take the meat out of the fridge 15 minutes beforehand. Pound the slices between two sheets of baking paper to make them thin and even.
- In a wide pan heat the oil with the crushed garlic clove and remove it as soon as it turns golden. Brown the slices over a high heat for one minute per side and set them aside on a plate with their juices.
- In the same pan pour in the Sugo Cilentano with a pinch of oregano and, if you like them, the capers. Let it reduce for 5–6 minutes over a medium heat.
- Return the slices to the sauce with the juices they have released, cover and cook for 3–4 minutes over a low heat, turning them once with a spatula without piercing them. Season with salt and pepper and serve with bread to mop up the sauce.
Minnelea products for this recipe
The preserves used in this recipe.
Pizzaiola needs lean, thin cuts cooked briefly: long cooking makes them tough. With thicker cuts, such as chuck, skip the browning and cook covered over the lowest heat for 40–50 minutes with half a glass of water. Some add sliced mozzarella in the last two minutes: it is a variation, not the basic recipe.