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Best Pizzaiola Recipes

Best Pizzaiola Recipes


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Top Rated Pizzaiola Recipes

This hearty, comforting dish may taste like it costs a fortune, but it will only set you back a few dollars. Typically, when it comes to budget meals for two, it's easy to assume that cooking steak will be way too luxurious. This dish uses a cheaper cut of beef that's braised in tomato sauce to add extra flavor and tenderness.Total cost: $6.68Click here to see Dinner for Two Under $10.

This authentic Italian dish comes together easily and is served in a savory, spicy tomato sauce. It's given an extra hint of spice from hot cherry peppers.


Recipe Summary

  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast halves - pounded thin
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 potatoes, peeled and quartered
  • 2 green bell peppers, cut into strips
  • 2 teaspoons dried oregano
  • 1 teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • 1 (14.5 ounce) can diced tomatoes
  • 3 tablespoons tomato paste
  • 1 (14.5 ounce) can chicken broth

Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.

Heat the oil in a large skillet over medium heat. Season the chicken breasts on both sides with the salt and pepper. Cook the chicken in the hot oil until completely browned, 2 to 3 minutes per side. Transfer the chicken to the prepared baking dish cover tightly with aluminum foil.

Place the potatoes and bell peppers in the skillet. Season with oregano, onion powder, and red pepper flakes. Cook and stir until the vegetables soften, 10 to 15 minutes. Add the tomatoes, tomato paste, and chicken broth to the skillet bring to a boil. Remove from heat and pour over the chicken breasts tightly cover again with the aluminum foil.

Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Chicken Pizzaiola (The Real One)

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This is one of my husband&rsquos favorite meals. And no wonder &ndash juicy meat simmered in rich tomato sauce and topped with fresh mozzarella cheese that melts all over the cutlets 😋

All that with subtle flavor of oregano and basil leaves.

And honestly, it&rsquos one of my favorites too.

Ready in less than 30 minutes.

Did I mention it&rsquos one-skillet dish? 😉

So yes, less dishes, fewer ingredients and MORE flavor.

Authentic chicken pizzaiola is made with just 4 main ingredients: chicken, tomato puree, basil leaves and mozzarella.

No onions or bell peppers, no Parmesan cheese and no Worcestershire sauce (please!🙏)

This is the beauty of authentic Italian recipes and a cornerstone of all Italian cousine afterall &ndash simplicity and quality of the ingredients.

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.


Steak Pizzaiola

Season both sides of each steak generously with the salt and black pepper. Let rest for 10 to 15 minutes.

Heat the vegetable oil in a large saute pan over medium-high heat and add the garlic. When the garlic starts to shimmer, carefully place the steaks in the pan. Cook the steaks individually if your pan won’t accommodate both steaks without touching.

Sear the steaks on each side for 7 minutes, or until the meat is dark brown on each side. Transfer the steaks to a large sheet of parchment paper.

Add the bell peppers, onions, and mushrooms to the pan and saute for 5 minutes, tossing frequently.

When the onions are translucent and the mushrooms have browned, add the wine and cook for 2 minutes more.

Place steak back in the pan with sauce and cook for 2 minutes for medium-rare.

Transfer the steaks to a cutting board and let rest for 5 minutes.

TIP: If serving family style, slice the steaks on a diagonal and transfer to a warmed serving platter. If serving individually, place each steak on a warmed plate. Spoon the sauce over the steaks.


Serving Pizzaiola

Once you have made your steak pizzaiola, how do you serve it? While you can certainly serve the pizzaiola on its own, it is the perfect accompaniment to spaghetti. A steak pizzaiola sandwich is also a fantastic idea as the delicious sauce will soak into the bread. Steak pizzaiola with cheese (mozzarella or parmigiano) is also a tasty twist you can add to any pizzaiola recipe. The versatility of steak pizzaiola may be why it is still such a common dish in Italian households. A great use for lower quality cuts of meat, a recipe that is easy to make and a meal that is versatile and full of fresh flavors – who could pass up steak pizzaiola!


Shrimp with Cherry Tomato Pizzaiola Sauce

1. For the sauce, in a large skillet, heat the EVOO, three turns of the pan, over medium. Add the onion, garlic, and bay leaves season with salt. Cook, stirring often, until the onion and garlic soften, about 3 minutes. Add the tomatoes and cook, stirring, until the tomatoes slump, a minute or two. Stir in the herbs and crushed red pepper. Cook, stirring occasionally, until the sauce breaks down and the flavors meld, 10 to 12 minutes.

2. For the shrimp, in another large skillet, heat the oil, one turn of the pan, over medium-high. Add the shrimp cook, turning once, until just opaque in the centers and browned at the edges, 5 to 6 minutes. Add the vermouth and butter toss to coat the shrimp. Off heat, toss the shrimp with the lemon juice. Season with salt and pepper.

3. Add the shrimp to the sauce. Serve from the skillet with the bread or toss with the pasta.


Chef Recipe Notes + Tips

How To Reheat: Add the sauce and steaks to a saucepan and cook covered over low heat for 8-10 minutes or until warm.

Store and Freezing: Store the steak and sauce covered in plastic for up to 4 days in the refrigerator. Steak pizzaiola will freeze well covered in a container for up to 3 months.

Pizza sauce in the Napolitano region of Italy is a simple tomato sauce, not the thick tomato paste style pizza sauce that we know in America.

You can also use rabbit or poultry meat as well, as these would have been traditional as well.

For the wine, I used an Italian Pinot grigio.

Make sure the steak is pounded out before pan searing.

Since it’s all steak and sauce you should consider serving it up alongside some fettuccine noodles or creamy polenta.


You Can Buy It!

Oh, I’m excited for you already.

Can I do a quick rundown of the recipe for you? There are basically two steps to Chicken Pizzaiola. One: bake the chicken. Two: boil the noodles.

When I made this at 4pm on a Friday afternoon like a true food blogger, I may or may not have found myself over the sink holding a plate of noodles doing a post-photo-shoot nose dive into the spaghetti noodles and cheesy pepperoni chicken. Even knowing that I was going to have Chipotle for dinner with friends in about an hour could not stop my ravenous self from devouring this perfectly pizza-like meal.

Right away when Bjork walked in after work, he commented on how good it smelled and asked what it was. I told him in my most fancy-lady voice: Chicken Pizzaiola. Because how can you not say that in a fancy voice? Try it.

And then I told him no, he probably shouldn’t try it right now because we were having Chipotle for dinner, remember? And no, I hadn’t had any either. Psh. And no, those weren’t red spaghetti sauce stains all over my face. Nooo way.

The beauty of this recipe (besides the cheese, pep, spaghetti, chicken, and general amazingness) is that the whole thing can be made while on the phone with your mom getting advice about things like home-buying. All it really takes to make the recipe come together is an absent minded stir here, and peek in the oven there, and a Sorry I Gotta Go Love You Mom when the chicken comes out of the oven.

If you want to have a delicious dinner that your whole family loves, and you want it 5 minutes ago without a trip to the store, and bonus if it includes tomato saucy noodles and chicken that reminds you of pizza, you want Chicken Pizzaiola.

Please make this so that you can love it. And so we can be dinner twins. Weeee!


Eggs Pizzaiola

When you poach eggs in a flavorful tomato sauce and top them with fresh grated Parmigiano-Reggiano and Pecorino Romano cheese, you’ll think you’re having the best tasting raviolis ever! Get a crusty whole grain baguette and you have yourself a meal, perfect for brunch, lunch or dinner!

This recipe was slightly adapted from The Staten Italy Cookbook Nothin’ But The Best Italian-American Classic from Our Block To Yours. As a New Yorker myself, I’m pretty picky about Italian food. These eggs were out-of-this-world GOOD! The book has a funny story with every recipes and flipping through it will make your tummy growl!

I didn’t sway too much from the original, simply cut back on the olive oil and rather than finishing it in the oven, I did the whole thing on the stove. The book suggests not to wear white when you make them (ha!)! Such a great, simple, inexpensive meal that’s ready in about 25 minutes!


Slow Cooked Steak Pizzaiola

This weekend I had some inspiration to make some Slow Cooked Steak Pizzaiola. Jaime recently bought me a new crockpot and last Sunday I made a meat sauce with meatballs, sausage, pork chops, and braciole (which will be its own post sometime soon), and I ended up having some steak and tomato sauce left over. Seared Pork Loin Cacciatore – Another Delicious Meal So I got a great idea. Let’s use these leftovers to put together something simple this weekend? Our kids have to be some of the most picky eaters there are, but steak always seems to go over well. Enter my Slow Cooked Steak Pizzaiola.

All I needed to do was get some peppers and an onion and I was all set. It turned out to be some no fuss deliciousness. I served it over a bed of spaghetti. If you don’t have a slow cooker, you are really missing out on some simple set it and forget it recipes that will cook all day long with minimal effort. And when you are done the beef will be falling apart tender and juicy. Really a great simple way to enjoy some steak Italian-style!



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