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.12
History
The history of the pizzaiola is somewhat uncertain, even if the origin is almost certainly Neapolitan.3 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 meal4.
See also
See also
References
References
- "Carne Alla Pizzaiola". Archived from the original on 14 April 2017. Retrieved 24 March 2019.
- Schwartz, Arthur (1998). Naples at Table: Cooking in Campania. New York, NY: HarperCollins. pp. 278–279. ISBN 0-06-018261-X.
- Jeanne Caròla Francesconi, La cucina napoletana, Grimaldi Editore (2010). ISBN 978-88-89879-58-0.
- Jannattoni, Livio (1991). La cucina delle regioni d'Italia: Campania (in Italian). Rome: Newton Compton Editori. ISBN 9788879831963.