RomanItalian
Pizzaiola-Style Meat
by Cucina con Ruben · 548K subscribers on YouTube
A classic Roman recipe: tender beef slices cooked in a rich tomato sauce with Taggiasca olives, oregano, and a touch of chili. Perfect for a quick dinner or a sandwich by the beach.
- Cook
- 20 min
- Difficulty
- medium
Ingredients
14 items- Red OnionFinely chopped
- GarlicFinely chopped
- Green Chili Pepper
- Peperoncino Rosso
- Olive OilExtra-virgin, for cooking and finishing
- Taggiasca Olives
- Tomato PassataPlain tomato passata
- Salt
- Pepper
- Red WineDry red wine for deglazing
- Coppiette di ManzoThin beef slices with fat edge; can substitute with straccetti di manzo
- FlourFor dusting the meat
- Origano EssiccatoDried oregano
- Fresh BasilFresh leaves for garnish
Method
- Finely chop the onion, garlic, red chili, and green chili. Sauté in olive oil over medium heat until softened.
- Add the Taggiasca olives and tomato passata. Add a splash of water, season with salt and pepper, and cook for 10–15 minutes, stirring occasionally.
- Meanwhile, make small incisions on the fatty edge of each beef slice to prevent curling. Lightly dust the slices with flour, shaking off excess.
- Heat a generous amount of olive oil in a separate pan. Fry the beef slices for 1–2 minutes per side until browned. Do not overcook.
- Deglaze the pan with red wine, scraping up any browned bits. Let the alcohol evaporate completely.
- Transfer the fried meat into the tomato sauce. Simmer together for 2–3 minutes, allowing the flavors to meld.
- Season with dried oregano. Remove from heat and garnish with fresh basil leaves and a drizzle of extra-virgin olive oil.
- Serve hot. The meat can be eaten as is, or used in a sandwich with the sauce, or tossed with pasta.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
