Steak that has been thinly sliced is seared and then cooked in a pizza-style sauce, which lets the meat soak up the umami-rich tomato flavors.
Steak Pizzaiola is a traditional Italian dish made with steak and a tasty tomato-based sauce that is often seasoned with garlic and oregano. The word “pizza” comes from the word “pizzaiola,” which means the steak is made in the style of a pizza maker because it has tomato sauce in it. The steak is usually seared and then cooked slowly in the sauce, which lets the meat soak up the umami-rich tomato flavors.
Steak Pizzaiola is a meal that I grew eating as a kid. My mother would serve it with mashed potatoes and green vegetables. It was a family favorite then, and it is still a winner for the family today. My version is a lot like my mom’s, but I don’t like to serve it with mashed potatoes. My favorite sides are broccoli and sweet potato wedges.
Among the pantheon of Italian cuisine, veal pizzaiola stands out for its rustic elegance. Sizzling veal cutlets smothered in a bright tomato sauce scented with herbs – this dish evokes the warmth and flair of southern Italy. Yet for many unfamiliar with its origins, veal pizzaiola remains shrouded in mystery. This comprehensive guide will uncover everything you need to know about mastering this iconic recipe.
What is Veal Pizzaiola?
Veal pizzaiola features thin, tender slices of veal simmered in a tomato sauce and melted mozzarella cheese. The sauce is punched up with savory garlic, fragrant basil, earthy oregano, and other Italian seasonings.
The name “pizzaiola” comes from the Neapolitan roots of this dish. It refers to the classic tomato sauce and mozzarella used on pizzas in this region The melty cheese and vibrant, herby marinara transform simple veal cutlets into a flavorsome main course
A Culinary History Lesson
While its exact origins are uncertain, veal pizzaiola likely hails from Naples or the surrounding Campania region. The abundant local produce like San Marzano tomatoes and mozzarella di bufala cheese make an appearance.
The dish evolved as a thrifty way to transform inexpensive veal cuts into a lavish, restaurant-worthy meal. Italians traditionally used veal, but chicken, turkey, or pork all work wonderfully.
Today, veal pizzaiola graces menus across Italy and beyond. It offers a tasty glimpse into the creativity of cucina povera – Italian “poor” cooking.
Step-by-Step Cooking Guide
Recreating veal pizzaiola is simple with high quality ingredients and a few basic steps
Prep the veal – Pound thin cutlets to a uniform thickness. Dredge in flour, salt, and pepper.
Brown the meat – Fry the cutlets in olive oil and butter until golden on both sides. Remove and set aside.
Simmer the sauce – In the same pan, sauté garlic in oil. Add tomatoes, herbs, salt, and pepper Let simmer
Cook the veal – Return cutlets to pan and spoon sauce over them. Cover and let simmer until veal is cooked through.
Add the cheese – Top each cutlet with slices of mozzarella. Cover to allow cheese to melt.
Serve – Plate the veal pizzaiola and enjoy immediately with crusty bread!
The beauty of this dish lies in its simplicity. Letting quality ingredients shine keeps the flavors vibrant.
Ingredients Essentials
Veal pizzaiola depends on a few key components:
Veal – Tender, mild cutlets are ideal. Opt for humanely raised veal.
Tomatoes – Crushed or diced tomatoes in juice add fresh flavor.
Herbs – Basil, oregano, and garlic are standard. Rosemary and sage also complement.
Cheese – Fresh mozzarella provides the signature creamy finish. Provolone also melts beautifully.
Olive Oil – Good quality extra virgin olive oil ties everything together.
With these simple ingredients, you can channel the essence of Italy with ease!
Cooking Variations to Switch It Up
Once you master the basics, try these easy tweaks:
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Use chicken or turkey cutlets for a lighter option.
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Add sliced bell peppers or olives for texture.
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Sprinkle with capers, anchovies, or crushed red pepper for a kick.
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Top with Parmesan or pecorino for added savoriness.
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Stir in white wine, lemon juice, or broth for extra moisture.
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Replace the mozzarella with smoked provola or scamorza for a nuanced flavor.
Veal pizzaiola invites creativity. Play with different ingredients to make this classic your own!
Pairing Suggestions for the Perfect Meal
What should you serve alongside veal pizzaiola? Here are some mouthwatering ideas:
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Al dente spaghetti tossed in the tomato sauce
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Slow roasted potatoes or eggplant
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Leafy green salads with vinaigrette
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Fresh ciabatta or focaccia bread
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Steamed broccoli rabe or spinach
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Italian wine like Chianti, Montepulciano, or Lambrusco
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Lemony roasted asparagus
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Caramelized cauliflower or roasted carrots
Pair this Italian main course with complementary vegetable sides and wines. Mangia!
Storing and Reheating Leftovers
Veal pizzaiola keeps well for 2-3 days refrigerated. To reheat, place it in a pan with a bit of sauce and warm slowly over medium-low heat. Add a splash of water or broth to prevent drying out.
The flavors actually improve as they merge, making leftovers a treat. However, the texture of the veal and cheese suffers slightly upon reheating. Enjoy leftovers within a couple days.
Unfortunately, veal pizzaiola does not freeze well. The veal can become mushy and the cheese separates. This dish is best enjoyed fresh and should not be frozen.
An Italian Classic Worth Mastering
From its origins in thrifty Campanian cooking to menus around the globe, veal pizzaiola encapsulates the ingenuity of Italian cuisine. Savoring this timeless dish evokes the vibrant food culture of southern Italy with every bite. Yet it requires just a few simple ingredients and basic techniques. For an unforgettable taste of Italy at home, give this iconic veal dish a try! Your palate will thank you.
Searing the Steak:
- In a large skillet over medium-high heat, warm up a tablespoon of olive oil. It’s important to wait until the oil shimmers but doesn’t smoke.
- Lay your steaks in the skillet. It’s best to work in batches if your skillet isn’t big enough to fit all the steaks without being crowded. Crowding the pan can cause steaming, preventing a nice sear.
- Once you flip the steaks, sear them until they’re done the way you like them.
- When you’re done with the steaks, turn down the heat to medium. That way, the garlic won’t burn, which could make your sauce taste bitter.
- Add another tablespoon of olive oil followed by minced garlic. It should only take about 30 seconds for the garlic to give off its fragrant scent.
- Next is deglazing, which means adding white wine and scraping the bottom of the pan to get rid of any browned bits. The flavors that are trapped in those bits get added to your sauce during this process.
- Now, add the halved cherry tomatoes to your skillet. As they cook, they should soften and wrinkle slightly.
- Add your flavor enhancers, which are oregano, sliced olives, capers, tomato paste, and olives. These ingredients give the dish flavors that are salty, umami-rich, and earthy.
- Always stir the sauce to make sure the tomato paste is fully mixed in. This will thicken it and bring out the rich tomato flavor.
- Add the low-sodium chicken stock and mix it well with the rest of the ingredients. Allow your sauce to gently simmer for about 15 minutes.
Preparing Your Steak:
- Take your thin-cut sirloin steaks out of the fridge and let them warm up at room temperature. This ensures even cooking.
- Use paper towels to dry them off and get rid of any extra water that might get in the way of proper searing.
- Add a lot of salt and freshly ground black pepper to both sides of each steak. This will help in enhancing the steak’s natural flavors.
Veal pizzaiola
FAQ
What is the meaning of pizzaiola?
What is steak pizzaiola made of?
What is veal milanese made of?
Where did pizzaiola originate?
How to make veal chops pizzaiola?
In this Veal Chops Pizzaiola recipe the garlic, oregano and tomatoes enhances the already delicious flavor of the veal.on the side. In a large saucepan sauté the chops in the oil and butter until browned. About 3 minutes on each side. Sauté the garlic, onions and peppers until tender about 2 minutes.
How long does it take to cook a veal pizza?
Reduce the heat to medium-low and simmer, covered, for up to 8 hours. For the pizzaiola: Heat the butter and oil in a saute pan set over medium-high heat, add the garlic and saute until golden. Add the veal and saute until browned on both sides, about 4 minutes. Add the basil, tomatoes, wine and salt, and cook for 4 to 5 minutes.
Can chicken pizzaiola be turned into veal pizzaiola?
Of course, chicken pizzaiola can be easily turned into veal pizzaiola or beef pizzaiola. You just choose the meat, the sauce and cooking method will remain the same. Juicy meat simmered in rich tomato sauce and topped with fresh mozzarella cheese that melts over the cutlets.
What is pizzaiola meat?
The exact pizzaiola definition is a simply meat in pizza style where the tomato sauce, which made pizza so popular, is used to braise meat with a slow cooking process that helps breakdown any tough proteins in the meat and make it tender.