STEAK PIZZAIOLA PASTA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, season the steak with salt and pepper. Heat a large skillet over high heat until very hot. Add 1 tablespoon olive oil. Add the steak and cook until well browned, about 4 minutes per side for medium rare. Remove to a plate and tent loosely with foil.
- Add the remaining 1 tablespoon olive oil to the skillet along with the bell peppers, red onion, garlic, oregano, red pepper flakes and 1/2 teaspoon salt. Cook, stirring, until the vegetables are softened, about 4 minutes. Reduce the heat to medium, stir in the wine and cook until almost evaporated, about 30 seconds. Add the tomatoes and 1/4 cup water. Bring to a simmer and cook until the sauce is thickened, about 5 minutes.
- Add the pasta and any steak juices to the sauce; toss until warmed through, about 1 minute, adding the reserved cooking water as necessary to loosen. Season with salt and pepper and stir in 3/4 cup basil. Divide among bowls. Thinly slice the steak and serve on the pasta. Top with the remaining 1/4 cup basil.
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.
PORK SHOULDER PIZZAIOLA
When chef and Chopped judge Alex Guarnaschelli set out to write her third book, Cook with Me, she organized it around a simple idea: What are her favorite dishes to make at home when she's off duty? That meant featuring some newer recipes (like her naturally colored red velvet cake) alongside dishes from her childhood, like pork pizzaiola. Alex's mom, legendary cookbook editor Maria Guarnaschelli, used to make the hearty Neapolitan dish the moment the temperature dipped even slightly. "It was such a strange, indulgent thing, this pot of meat," Alex says, "but somehow it made sense." To update the pizzaiola, Alex used pork shoulder, which is fattier and less expensive than the pork chops her mom favored, and she added fish sauce for an unexpected layer of flavor. The dish is delicious on its own or ladled over pasta, polenta or meatballs.
Provided by Alex Guarnaschelli
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350˚ F.
- Cook the sausages: Heat a Dutch oven over high heat and add the olive oil. Use a pair of metal tongs to arrange the sausages in a single layer in the hot oil. Reduce the heat to medium and brown the sausages on all sides until they are cooked through, 8 to 10 minutes. Transfer the sausages to a plate and set aside.
- Cook the pork shoulder: Season the chunks of pork shoulder on all sides with salt. Add the pork to the Dutch oven in a single layer and brown it on all sides, 5 to 8 minutes on each side. Stir in the onions, garlic and red pepper flakes. Cook, stirring occasionally, until the onions are translucent, 8 to 10 minutes. Add the white wine and cook, stirring often, until all of the liquid cooks out, 12 to 15 minutes. Stir in both the canned and fresh tomatoes, along with the anchovy fillets and fish sauce. Cover the pot and place it in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 2 to 2 1/2 hours.
- Finish the meat: Remove the pot from the oven and use a large spoon to skim off any excess fat or impurities from the surface. Let the sauce rest on the stovetop on low heat while you cook the pasta.
- Cook the pasta: Fill a large pot with 4 quarts water and bring it to a rolling boil over high heat. Add 4 tablespoons salt and bring the water back to a boil. Taste the water. It should be salty like seawater. Add the pasta and cook, stirring it with a large slotted spoon to ensure it does not clump or stick to the pot, until it is al dente, 8 to 10 minutes. Drain the pasta, place it in a large bowl and toss it with the butter and a pinch of salt.
- Finish the dish: Stir the sausages into the sauce and then stir in the Parmesan, red wine vinegar and basil leaves. Taste for seasoning. Divide the pasta among individual bowls and serve the sauce and meat ladled over it, or serve it in a large bowl family-style.
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
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
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.
PASTA PIZZAIOLA
This recipe came from my Mom. When my daughter was born she came to help out, armed with easy recipes which have become family classics. Use the jarred (or the deli) kalamata olives for this, don't skimp and use canned black olives. Sometimes I can not find the diced tomatoes with 3 cheeses. I sub. with plain diced tomatoes and a bit more parm. cheese.
Provided by Cookie16
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook Pasta per directions on box. Drain.
- While pasta is cooking mix tomatoes, olives, garlic, anchovies, and oregano in medium bowl. Set aside.
- In 2 1/2 quart shallow baking dish, combine mozzarella, olive oil, pepper flakes, and pepper. Mix well.
- Add cooked and drained pasta to mozzarella mixture. Toss.
- Top with tomato mixture.
- Sprinkle with parmesan cheese.
- Bake at 350 until heated through and cheese is all melty.
- Finish under broiler if you like that browned look.
Nutrition Facts : Calories 368.7, Fat 11.8, SaturatedFat 5.2, Cholesterol 29.6, Sodium 581.7, Carbohydrate 51.4, Fiber 7.5, Sugar 3, Protein 16.3
PORK CHOPS PIZZAIOLA
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Cook the sausages: Heat a large cast-iron or stainless steel skillet over high heat. When the skillet is hot, use a pair of metal tongs to arrange the sausages in a single layer. (There is no need for oil as the sausages will soon start to render their grease.) Turn the heat to medium and brown the sausages on all sides, taking care that they are cooked through, 8 to 10 minutes total. Remove the sausages to a medium bowl. Pour off the grease and add the wine, simmering over medium heat to reduce to about 1/4 cup liquid, 2 to 3 minutes. Pour the reduced wine over the sausages and wipe the skillet clean.
- Cook the pork chops: Add the canola oil to the same skillet. Sprinkle the pork chops on all sides with salt. When the oil begins to smoke lightly, add the pork chops in a single layer and brown on all sides over medium heat, 5 to 8 minutes total. Remove the pork chops to the bowl with the sausages. Leave the grease in the skillet.
- Make the sauce: Stir the onions and garlic into the same skillet and cook over medium-low heat until translucent, 8 to 10 minutes. Sprinkle with salt. Stir in the canned and cherry tomatoes with 1/2 cup water and simmer gently until the sauce is somewhat thick and tasty, 20 to 25 minutes. Stir the sausages and pork (and any meat juices) back into the sauce and bring to a simmer over medium heat. Simmer 2 to 3 minutes. Turn off the heat, then stir in the cheese, red wine vinegar and basil leaves. Taste for seasoning.
- Cook the pasta: Bring 6 quarts of water to a rolling boil in a large pot. Add a generous handful of salt and bring the water back to a boil. Taste the water. It should be salty like seawater. Add the pasta and stir with a large slotted spoon to ensure the pasta does not stick as it cooks. Cook until still quite firm, 8 to 10 minutes. Drain.
- Finish the dish: Spoon the meat over the pasta in individual bowls or serve in a large bowl, family style. You can also just leave the pot of meat and sauce and the pasta separate and let people serve themselves.
PENNE ALLA PIZZAIOLA (PENNE PIZZA-STYLE)
This is an easy to make and yummy pasta recipe that I found in an Italian cookbook. I make it especially when I don't feel like spending too much time in the kitchen. It smells like pizza, and tastes like pasta ;) Hope you enjoy it as much as we do here!
Provided by stelladelsud
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil. Add penne and cook approximately 3-4 min less then stated on the package.
- Without heating the oil first, put all ingredients: olive oil, garlic, tomato sauce, parsley, salt and pepper in a pan and cook for about 30min on medium heat.
- Drain the pasta and toss in a casserole dish.
- Add the cooked tomato sauce.
- Then the mozzarella cut into small pieces.
- Add some oregano on top.
- And finally a little bit of olive oil all over the pasta.
- Bake for about 5-10 minute in the oven (high heat) until the mozzarella melts.
- Enjoy, Buon appetito!
Nutrition Facts : Calories 603.1, Fat 15, SaturatedFat 5, Cholesterol 22.1, Sodium 743.5, Carbohydrate 94.1, Fiber 5.4, Sugar 6.9, Protein 22.6
QUICK STEAK PIZZAIOLA
Our quick version of pizzaiola is brimming with Italian flavors: tomatoes, mozzarella, and oregano. Serve it with a side of your favorite pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Generously season steaks on both sides with salt and pepper. Heat oil in a large skillet over high heat. Working in batches if needed to avoid crowding pan, add the steaks, and sear until browned, 1 to 2 minutes per side; transfer to a plate.
- Reduce heat to medium; add garlic. Cook, stirring, until golden, about 1 minute. Add tomatoes and oregano. Cook over high heat until sauce is thickened, scraping up browned bits from bottom of pan with a wooden spoon, 8 to 10 minutes.
- Return steaks and any accumulated juices from plate to skillet; cover, and cook until steaks are just heated through, 1 to 2 minutes. To serve, transfer steaks to plates, and top with sauce and mozzarella; garnish with more oregano.
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PASTA ALLA PIZZAIOLA RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
Servings 4
- Fill a pot with water, add a generous pinch of salt and allow it to come to a boil. Season both sides of the steaks with a little salt and pepper and set aside.
- In a skillet with high sides, add about 2 tablespoons of oil, preheat it over medium-high heat and sear the steaks for about 30 seconds on each side, remove to a plate.
- In the same skillet, reduce the heat to low, (remove any black burned bits with a paper towel) add a little more oil plus the garlic, saute for about 30 seconds then add the crushed tomatoes, a pinch of salt and pepper and the oregano. Bring the sauce to a boil, add the meat back in (along with all the juices collected in the bottom of the plate, reduce the heat to medium-low, cover and simmer for about 30 minutes.
- At the 30 minute mark, add the pasta to the boiling water, cook according to package instructions, drain well and place the pasta back in the same pot.
PASTA ALLA PIZZAIOLA RECIPE FROM PUGLIA. – THE PASTA PROJECT
From the-pasta-project.com
5/5 (37)Category Main CourseCuisine Italian, Puglia, Southern ItalianTotal Time 40 mins
- If using salted capers rinse under running water. If using cherry tomatoes wash them and cut into halves. Peel the garlic.
- Put a pot of water on to boil for the pasta. Add salt when it starts to boil and bring to the boil again.
- In a high-sided skillet or frying pan, sauté the garlic cloves, the anchovy fillets, the capers and the cherry tomatoes together with the olive oil. After a few minutes, once the anchovies have melted, add the tomato passata.
- Cook over a medium heat for about fifteen minutes. When half cooked, add salt to taste and sprinkle with the oregano, leave to simmer and flavor for 10 more minutes. Remove the garlic.
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