Pizzaiola
Italian meat dish
Pizzaiola, also known as carne alla pizzaiola, is a dish derived from the Neapolitan and Apulian traditions that features meat (often less expensive cuts of beef) cooked with tomatoes, olive oil, garlic, and white wine long enough to tenderize the meat. Most versions also include tomato paste, oregano, and basil.
01History
The history of the pizzaiola is somewhat uncertain, even if the origin is almost certainly Neapolitan. The recipe has known a wide diffusion and has been the subject of numerous reinterpretations.
Beyond its origins, the dish served the dual purpose of tenderising inexpensive, tough cuts of beef through the acidity of the tomatoes, while the resulting sauce was frequently repurposed to dress pasta. This allowed a single preparation to provide both the primo and secondo courses of a traditional Italian meal.
Sources and credits
This article is adapted from the Wikipedia article “Pizzaiola”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Venezia Chicken Pizzaiola.jpg by blynneda, CC BY 2.0
- Bistecca alla pizzaiola con patate e carciofi.jpg by 10Rosso, CC BY 2.0
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