Saturday, 11 June 2016

Pizzaiola meat

While I was processing the photoes on photoshop I could smell all the flavour of this recipe! 

All the South of Italy inside it, choose a great "passata" tomato sauce (tomato and salt - that's it - or make your own simply processing canned peeled tomatoes  and a pinch of salt).
Yes, you are allowed to dip the bread in it!!

Ingredients for 4
8 slices of very thin meat
450ml / 1 pint tomato sauce
200 grs 1/2 lb Mozzarella
1 clove garlic
3 table spoons extra virgin olive oil
Salt and pepper
Dry oregano

Cut the mozzarella into thin slices.

Start from a very good quality meat, and take it out the fridge half an hour before cooking. This is a good advice for every meat, as the fiber relax and the meat will be softer when cooked.

Warm up the oil,put the peeled garlic in it and let it cook until golden. Remove the garlic and add the tomato sauce and a pinch of oregano. Stir well and let it cook until the sauce thickens a bit.

Add the meat to the sauce, cover the pan with a lid and let cook gentily for a minute or two. The meat will change its colour. Turn it upside down and add the mozzarella on top of the meat. 

Cover with the lid again for 30 seconds or so until the cheese melts.

Serve immediately with a pinch of oregano.

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