Scaloppine alla Pizzaiola

Beef slices cooked in tomato sauce

The name of the dish is called Scaloppine alla Pizzaiola (pronounced scal-oh-peen-eh  ah-la  pizz-aye-oh-la).  Scaloppine is Italian for thin, boneless slices of meat that are typically sautéed or fried.  Pizzaiola roughly translates to "in pizza style," meaning to be made in a sauce of tomatoes, olive oil, garlic and other seasonings.  This makes a great pairing with our Valpolicella Ripasso because the acidity of the wine is great with the acidity in the tomatoes, and the tannic structure of the wine is great with beef.  Also, the oregano compliments to spices in the wine.

Total time: 20 minutes

Prep time:  5 minutes
Cooking time:  15 minutes

Serves 2

 

What you'll need:

  • Olive Oil

  • 2 cloves of garlic sliced in half

  • 1/2 can of plain tomato sauce

  • 1 packet of thin sliced beef strips

  • Pinch of salt

  • Pinch of pepper

  • Oregano leaves, stripped from the stem

Directions:

 

1.  Heat up olive oil in a pan and add the halved garlic cloves.

2.  When the Garlic gets golden, add the plain tomato sauce and a little bit of water.

3.  Season it with a pinch of salt and a pinch of black pepper. Cook for ~10 minutes at medium high stove power.

4.  Add the slices of meat and cover them with the sauce.

 

5.  Add the oregano, cover the pan and cook it for 5 mins, turning the slices once.

6.  Serve the Scaloppine alla pizzaiola with extra sauce and side of toasted bread.  Use the bread to soak up every last drop of the delicious tomato sauce!  The Italians call this act fare la scarpetta, which literally translates to "make the little shoe."  This is the ritual that Italians have when they use the bread to mop up the last of the sauce on the plate.  The reason why they call it "making the little shoe" is believed to come from the fact that your finger becomes the leg that pushes the bread which becomes the shoe.

Buon appetito!

Note:  If you like, add some red pepper flakes, parsley, black olives or even capers for making it even richer!

Or, you can melt mozzarella on top to make it like the American version of "parmigiana" style.

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