Fettine alla pizzaiola (literally means thin steaks cooked in a “pizza style sauce”), the recipe originates from Naples, Pizzaiola can be made using a variety of meat cuts, it is traditionally made with beef cooked with tomatoes, olive oil, garlic, and white wine; The beef should be thinly sliced “fettine” no more than 5-10 mm; cooking time for this recipe is around 10-15 minutes as the steaks should be cooked quickly to ensure they remain tender;
Recipe for 5;
- 5 thinly sliced beef steaks 5-10mm; for this recipe I have used thinly sliced topside steak (which is sold as sizzle steak at some supermarkets); this fits with my philosophy “to prepare delicious meals using fresh, seasonal produce and readily available ingredients on a sensible budget“ however you could use more expensive cuts such as rump, sirloin, scotch fillet or fillet steak; the choice and budget is yours.
- Vegetarian Option: Sliced Firm Tofu
2 large cloves garlic
1 tablespoon oregano
1/2 cup dry white wine
500 grams of ripe tomatoes; they can be fresh or cannned whole peeled/diced/puree depends of what you have readily available; and the season.
1/4 cup extra virgin Olive oil;
1/4 cup of refined olive oil for frying;
Optional; Capers, Olives, fresh parsley
roughly chop the garlic;
**tenderize the steak; using a meat tenderizer as shown in the picture below; although you only really need to do this if using cheaper cuts of meat.
**tip: place the meat between sheets of plastic film; whilst tenderising;
prepare the tomato sauce;
using a wide casserole pot add the extra virgin olive oil and place over medium heat; add the garlic, fry till lightly golden; now add the tomatoes, oregano & white wine; bring the tomatoes to boil; add salt/pepper to taste; and reduce to slow simmer;
Cooking the steaks;
**note: be sure to cook the meat quickly to ensure it does not overcook;
add the refined olive oil to a wide fry pan; heat the oil to medium-high;
add the steaks two at a time, cook on one side when the meat juices rise to the surface; turn over and season with salt/pepper and remove immediately; set aside in a bowl; repeat until all the steaks have been cooked.
now add the cooked beef to the casserole pot with the sauce including the meat juices;
be sure that the meat is evenly covered by the sauce; if required add a little more wine; cover the pot and simmer the meat in the sauce for another 5 minutes so that meat absorbs the flavour of the sauce;
Serve with vegetables of your choice; when preparing this recipe for the photo shoot I had cooked some mashed potatoes; and blanched broccoli dressed with Olive oil and garlic;
Serve straight out of the pot or transfer into a serving dish;
Enjoy with a glass of your favorite wine;
Vegetarian Tofu alla Pizzaiola;
**Prepare the tofu using the recipe above; excluding the step to tenderize;