RomanItalian
Carne alla Pizzaiola
by Gambero Rosso · 452K subscribers on YouTube
A classic Roman recipe of beef slices in a fragrant tomato, garlic and oregano sauce, served with a fresh mixed salad. Max Mariola shows how to cook the meat separately for perfect control, then marries it with the sauce.
- Difficulty
- medium
Ingredients
8 items- Scamone (o Pezza)Beef cut from the sirloin or rump; about 0.5–0.7 cm thick slices
- Peeled TomatoesCanned whole peeled tomatoes
- 2 pcsGarlic1 clove for the sauce, 1 clove for the meat pan
- Olive OilExtra virgin olive oil, as needed
- OreganoDried oregano, to taste
- Insalata Mista (Misticanza)Mixed salad greens from the greengrocer
- Green BeansGreen beans, blanched
- TomatoFresh tomato, diced, for the salad
Method
- Prepare two pans: one for the sauce, one for the meat.
- In the first pan, heat a drizzle of olive oil and add a whole clove of garlic. Sauté until golden.
- Add the peeled tomatoes, crush them with a spoon, and season with oregano. Lower the heat and let the sauce simmer.
- In the second pan, heat another drizzle of olive oil and add a second clove of garlic (still in its skin) to fragrance the oil.
- Slice the beef (scamone or pezza) into steaks about 0.5–0.7 cm thick.
- When the oil in the second pan is very hot, add the beef slices and sear them on both sides until nicely browned.
- Turn off the heat under the meat pan. Transfer the seared meat into the tomato sauce, add a little more oregano, and let the flavours meld.
- Meanwhile, prepare the side salad: toss together the mixed salad greens (misticanza), blanched green beans, and diced fresh tomato. Drizzle with olive oil.
- Serve the carne alla pizzaiola hot with the fresh salad on the side.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
