Tocchetti Di Maiale Alla Pizzaiola Recipes

VEAL PIZZAIOLA

Veal Pizzaiola image

From the venerable Ristorante Villa Francesca in Boston's North End; this was in the Boston Herald's recipe request column in the 90's. I haven't tried it yet, but it looked too good not to share.

Provided by winkki

Categories Veal

Time 30m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
6 ounces veal scallopini (thin round or oval slice of veal)
1 1/2 teaspoons butter
4 garlic cloves, chopped
6 ounces chopped tomatoes
1/4 teaspoon oregano
1 pinch salt & pepper
1/3 cup white wine
chopped parsley, for garnish

Steps:

Heat oil in saute pan.
Saute veal very quickly until seared on both sides.
Drain oil, leave veal in pan.
Add butter and garlic, saute 30 sec.
Add remaining ingredients; simmer until sauce reaches desired consistency.
(If sauce is thin, remove meat while reducing sauce and return to pan when sauce is ready) Garnish and serve immediately.

BISTECCA ALLA PIZZAIOLA (STEAK WITH THE PIZZAIOLO'S WIFE'S SAUCE

Bistecca Alla Pizzaiola (Steak With the Pizzaiolo's Wife's Sauce image

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

Ingredients

2 beef t-bone steaks (3/4 inch)
salt and pepper
2 tablespoons extra virgin olive oil
3 garlic cloves, peeled, crushed
1 (24 ounce) can tomatoes
1/4 teaspoon red pepper flakes (to taste)
3 sprigs fresh oregano, leaves only, chopped
1/2 cup white wine

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

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