BACCALA ALLA PIZZAIOLA: COD WITH TOMATO
Steps:
- Ready to use, hydrated cod can be found at most fish shops. However, if you choose to buy dry salted cod, soak it in a large bowl of cold water for 2 to 3 days, changing the water 3 to 4 times a day. This will rehydrate the cod and ensure that it is not too salty.
- Cut the cod into 2 by 2-inch pieces. Lightly dredge the cod in flour, shaking off any excess, and set aside.
- In a large saucepan, heat 1 cup of the extra-virgin olive oil. Make sure the oil is hot before adding the cod, otherwise the cod will absorb the excess oil. Cook until golden brown on both sides.
- In another saucepan, heat the remaining 1/4 cup oil. Add the garlic, chili peppers, and capers, and let cook for a few minutes. Add the plum tomatoes along with the juices and crush some of the plum tomatoes with a wooden spoon. Add the oregano, season with salt, and cook for 5 minutes.
- Put the cod in the sauce and cook for an additional 2 minutes. Sprinkle the dish with fresh parsley and serve warm or at room temperature.
DUCK A LA PLANCHA WITH BLOOD ORANGE SAUCE
Steps:
- For the duck: Score the fat side of the duck breast. Lightly cover the fat with some salt and refrigerate the breast overnight.
- Roast the coriander and fennel seed, and then crush. Mix together with the sea salt, black pepper and orange zest. Brush the duck breast with some orange liqueur, and then pack the meat side with the herb/zest mixture. Wrap and refrigerate until ready to cook.
- For the blood orange sauce: Combine the sugar, vinegar and shallots in a pot over medium-high heat and cook until reduced to a syrup. Add the orange liqueur to deglaze and continue cooking to reduce slightly. Add the duck stock and blood orange juice and continue simmering. Stir in the xanthan gum and simmer until thickened, and then season with salt and pepper. Strain the sauce and keep warm.
- For cooking the duck: Heat a cast-iron plancha, griddle or skillet to high heat. Sear the duck fat-side down until crispy, about 12 minutes. Remove, brush off some of the herb/ zest mixture and continue to cook, meat-side down until medium rare. Serve with the blood orange sauce.
STEAK PIZZAIOLA
Provided by Ree Drummond : Food Network
Time 16m
Yield 3 to 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- Place the rolls cut-side up on a baking sheet, brush with 2 tablespoons of the olive oil and bake until lightly toasted, 10 to 12 minutes.
- Meanwhile, heat a large cast-iron skillet over medium-high heat. Season the steaks all over with salt and pepper.
- Add the remaining 2 tablespoons olive oil to the skillet and cook the steaks until they reach the desired doneness, about 4 minutes per side for medium rare. Remove to a cutting board to rest.
- Meanwhile, add the roasted peppers, garlic, onions and pepper flakes to the skillet. Season with a pinch of salt and pepper. Cook until the onions have started to soften, about 3 minutes. Add the tomato paste and cook for 30 seconds. Add the wine, stirring and scraping the bottom to deglaze, another 30 seconds. Add the stewed tomatoes, tomato sauce, pepperoncini and oregano. Bring to simmer and cook for a couple minutes to allow the flavors to come together. Remove from the heat and taste, adjusting the seasonings if needed.
- Slice the steak and shingle over the top of the skillet. Sprinkle over the parsley and Parmesan cheese. Serve with the toasted ciabatta rolls.
STEAK PIZZAIOLA
Drawing inspiration from a Neapolitan classic, we simmer steak in a tomato-based sauce flavored with peppers and onions for a hearty one-pot meal.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate. Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes.
- Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes. Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley. Serve with focaccia.
STEAK WITH PIZZAIOLA SAUCE
Try this recipe for a melt-in-the mouth steak with simple Italian sauce
Provided by Good Food team
Categories Supper
Time 28m
Number Of Ingredients 7
Steps:
- Make the sauce. If using fresh tomatoes, roughly chop them. Place in a pan with the garlic, oil, oregano or marjoram and season to taste. Bring to the boil, then simmer for 10 mins, stirring once or twice. Take off the heat, stir in the basil, then set aside.
- When ready to serve, heat a heavy-based frying pan until you can feel a strong heat rising. Smear the oil on both sides of the steak and season each side. Slap the steak into the centre of the pan and adjust the heat to medium-high. Cook for 6 mins, turning halfway through - this is for medium rare. For a medium steak, allow 7-8 mins in total, allow 8-10 mins for well done.
- Remove from the pan to a warm platter and leave to stand for 5 mins. Cut in two and serve drizzled with any juices and topped with the sauce.
Nutrition Facts : Calories 500 calories, Fat 39 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 0.22 milligram of sodium
CHEF JOHN'S STEAK PIZZAIOLA
There are hundreds of ways to make pizzaiola, from versions featuring slowly braised tough cuts of beef to quickly seared tenderloin medallions, like I used here. The one thing most people agree on is that you should, if at all possible, use really fresh, very sweet, vine-ripened tomatoes. Serve on top of toasted bread with mozzarella cheese.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Season steak medallions with salt and black pepper on both sides.
- Heat olive oil in a large skillet over high heat. Add steaks and cook until browned, about 2 minutes per side. Transfer to a plate. Reserve oil in skillet.
- Place mushrooms and butter into the skillet and season with salt; cook and stir until mushrooms are softened and beginning to brown, 5 to 6 minutes. Reduce heat to medium; add peppers and cook and stir until softened, about 2 minutes. Stir in garlic and cook for 1 minute. Pour in wine and sprinkle in dried oregano. Increase heat to medium-high and cook until the wine is nearly evaporated, about 3 minutes.
- Stir tomato concasse into the mushroom mixture and simmer until tomato is softened, 3 to 4 minutes. Add fresh oregano, balsamic vinegar, and red pepper flakes; stir to combine. Adjust salt and black pepper to taste.
- Place steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness, 4 to 10 minutes.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 12.2 g, Cholesterol 63 mg, Fat 19.3 g, Fiber 2.1 g, Protein 19.3 g, SaturatedFat 7.1 g, Sodium 424.1 mg, Sugar 6.2 g
STEAK PIZZAIOLA
Serve this tender, fall-off-the-bone meat with bread, polenta, or sauteed Swiss chard. You can also present it as a "sauce" by shredding the meat, mixing it with the leftover tomatoes from the pan, and tossing with pasta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Season the meat on both sides with salt and pepper. Heat a large ovenproof skillet over high heat and swirl in the olive oil. Brown the meat on both sides. Remove the meat from the skillet and take the pan off the heat.
- Stir into the pan the garlic, oregano, thyme, red pepper flakes, tomato paste, and whole tomatoes. Mash up the tomatoes with the back of a spoon, return the meat to the pan, spoon the sauce over it, and cover tightly.
- Braise in the oven for at least 2 hours, stirring occasionally. Uncover and cook for an additional 30 minutes, until the sauce has thickened up.
PIZZAIOLA SAUCE
In local paper with beef tendorloin as the meat, but can be used with chicken, pork! Enjoy, it was good!
Provided by seahorse73
Categories Sauces
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Simmer the wine in a small saucepan over medium-high heat until reduced by half, 4 to 5 minutes.
- Remove from the heat and add the herbs and pepperoncini.
- Set aside to steep for 30 minutes before preparing the rest of the sauce.
- Heat the oil in a saucepan over medium-high heat.
- Add the onion and garlic and saute, stirring often, until light golden, about 5 minutes.
- Add the crushed tomatoes and simmer for 5 minutes more.
- Remove the bay leaf from the wine mixture and discard it.
- Add the wie mixture to the pan with the tomatoes and contine to summer for 5 minutes.
- Remove from the heat, set aside.
- Either cook your meat in a pan, or put in oven with sauce.
- Enjoy!
Nutrition Facts : Calories 154.9, Fat 7.1, SaturatedFat 1, Sodium 431.5, Carbohydrate 12.6, Fiber 2.5, Sugar 6, Protein 1.5
BISTECCA ALLA PIZZAIOLA (STEAK WITH THE PIZZAIOLO'S WIFE'S SAUCE
Not sure where this comes from. May be from a book, may be my own, who knows anymore. I do know that we love it. Please try to use fresh oregano, I have had good results with dried but nothing beats the fresh, small leaves. It really does make a big difference. Be sure to serve with some good bread to sop up the gravy. You can use your favorite tomato sauce recipe if you wish, or, dare I say, your favorite jar. As always, the time to make it is just a guess.
Provided by Ilysse
Categories Steak
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- To prepare tomato sauce place about a tbsp of oil and a crushed clove of garlic in a medium size pot.
- Let garlic turn slightly golden but remove from pot before it becomes too brown.
- Add tomatoes with their liquid and simmer until there is little to no more liquid on top of the sauce.
- Set aside.
- Season steaks on both sides with salt and pepper.
- Heat remaining oil in a large skillet (it should be able to hold both steaks without overcrowding) over medium-high heat until hot.
- Add garlic and saute for 1 minute then add steaks.
- Quickly brown 1 minute on both sides then transfer to a plate.
- Add the red pepper flakes and oregano to the pan the steaks were cooked in, then add the wine and cook stirring until the liquid is slightly reduced.
- Add tomato sauce, stir then return steak to pan.
- Reduce heat to medium and cook 6-8 minutes turning once (or to your desired doneness).
- Put steak on a serving dish and pour sauce over top.
Nutrition Facts : Calories 237.3, Fat 14.2, SaturatedFat 2, Sodium 21.2, Carbohydrate 16.6, Fiber 4.3, Sugar 9.7, Protein 3.4
CHICKEN PIZZAIOLA
This mouth-watering chicken and potato dish satisfies all your taste buds!
Provided by KXR173
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
- Heat the oil in a large skillet over medium heat. Season the chicken breasts on both sides with the salt and pepper. Cook the chicken in the hot oil until completely browned, 2 to 3 minutes per side. Transfer the chicken to the prepared baking dish; cover tightly with aluminum foil.
- Place the potatoes and bell peppers in the skillet. Season with oregano, onion powder, and red pepper flakes. Cook and stir until the vegetables soften, 10 to 15 minutes. Add the tomatoes, tomato paste, and chicken broth to the skillet; bring to a boil. Remove from heat and pour over the chicken breasts; tightly cover again with the aluminum foil.
- Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 315.5 calories, Carbohydrate 37.4 g, Cholesterol 58.5 mg, Fat 6.1 g, Fiber 6.3 g, Protein 27.3 g, SaturatedFat 1.2 g, Sodium 460.7 mg, Sugar 6.9 g
More about "duck a la pizzaiola recipes"
MEATBALLS A LA PIZZAIOLA RECIPE RECIPE
From crecipe.com
PORK CHOPS A LA PIZZAIOLA WITH PARMESAN ROAST POTATOES - ACELINE
From aceline.media
ITALIAN STEAK PIZZAIOLA RECIPE - AUTHENTIC ITALIAN RECIPES FROM …
From nonnabox.wordpress.com
CHICKEN PIZZAIOLA - LIDIA
From lidiasitaly.com
DUCK A LA PIZZAIOLA RECIPE | FOOD NETWORK
From crecipe.com
COD PIZZAIOLA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
LA PIZZAIOLA ("PIZZA-MAKER'S" BEEF) - MEMORIE DI ANGELINA
From memoriediangelina.com
CHICKEN PIZZAIOLA (THE REAL ONE) - ITALIAN RECIPE BOOK
From italianrecipebook.com
PIZZAIOLA (FETTINE DI MANZO, STEAK COOKED ALLA PIZZAIOLA)
From allthingssicilianandmore.com
STEAK PIZZAIOLA - (CARNE ALLA PIZZAIOLA) - INSIDE THE RUSTIC …
From insidetherustickitchen.com
DUCK A LA PIZZAIOLA | FOOD NETWORK RECIPE
From crecipe.com
CHICKEN PIZZAIOLA {ONLY SIX INGREDIENTS!} RECIPE - PINCH OF YUM
From pinchofyum.com
STEAK PIZZAIOLA - BEEF RECIPES - ITALIAN RECIPES - DELISH
From delish.com
BEST STEAK PIZZAIOLA RECIPE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
PIZZAIOLA STEAKS | METRO
From metro.ca
RECIPE: MEAT A LA PIZZAIOLA STEP BY STEP WITH PICTURES
From handy.recipes
DUCK A LA PIZZAIOLA RECIPE
From crecipe.com
SLOW COOKED STEAK PIZZAIOLA - DADSPANTRY
From dadspantry.com
CARNE ALLA PIZZAIOLA - STEFAN'S GOURMET BLOG
From stefangourmet.com
STEAK PIZZAIOLA RECIPE - CHEF BILLY PARISI
From billyparisi.com
CHICKEN PIZZAIOLA | LIDIA BASTIANICH | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
PIZZAIOLA (STEAK COOKED ALLA PIZZAIOLA WITH TOMATOES AND HERBS)
From allthingssicilianandmore.com
ALASKAN COD A LA PIZZAIOLA: WHY EAT FISH AND HOW TO CHOOSE IT!
From thenourishedcaveman.com
PASTA ALLA PIZZAIOLA RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
PESCE ALLA PIZZAIOLA (FISH BRAISE COOKED PIZZAIOLA STYLE)
From allthingssicilianandmore.com
PIZZAIOLA - RACHAEL RAY IN SEASON
From rachaelraymag.com
STEAK PIZZAIOLA OR BISTECCA ALLA PIZZAIOLA - JOVINA COOKS
From jovinacooksitalian.com
DALE’S MEATBALLS A LA PIZZAIOLA “HITCHOCK” – FLICKERS
From flickersblog.wordpress.com
EASY STEAK PIZZAIOLA (ITALIAN TOMATO SAUCE) | SIMPLE. TASTY. GOOD.
From junedarville.com
POTATOES ALLA PIZZAIOLA RECIPE | LAURA IN THE KITCHEN - INTERNET ...
From laurainthekitchen.com
SLICED BEEF PIZZAIOLA - A DELICIOUS ITALIAN EASY DINNER IDEA
From anitalianinmykitchen.com
DUCK A LA PIZZAIOLA RECIPE - COOKING INDEX
From cookingindex.com
EASY STEAK PIZZAIOLA RECIPE - GONNA WANT SECONDS
From gonnawantseconds.com
STEAK PIZZAIOLA - WHATCHA COOKING GOOD LOOKING?
From whatchacookinggoodlooking.com
HOW TO MAKE EASY STEAK PIZZAIOLA FOR WEEKNIGHT DINNERS
From thefedupfoodie.com
DUCK A LA PIZZAIOLA – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love