Veal Pizzaiola Food

BEEF OR VEAL ALLA PIZZAIOLA

Beef or Veal alla Pizzaiola image

This is a flavorful recipe for less tender cuts of beef or veal. I usually prepare this dish using beef chuck steak, beef round steak or veal chops. This can be cooked either on top of the stove or in the oven.

Provided by Dee514

Categories Veal

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs beef round steak or 2 lbs veal chops, cut 1 1/2 inches thick
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
2 cloves garlic, chopped
1 tablespoon chopped fresh Italian parsley, leaves only (the flat kind)
1 -2 teaspoon oregano
1 small onion, sliced (optional)
1/2-1 cup fresh small white button mushrooms (optional)
1/2-1 green pepper, seeded and cut into chunks (optional)
1 (20 ounce) can Italian plum tomatoes, unseasoned

Steps:

Coat the bottom of a large pan with olive oil.
Using your hands, crush the canned tomatoes and add about half of them to the bottom of the pan.
Add half of the salt, pepper, garlic, parsley, oregano and onions to the pan (only add the mushrooms to the top layer).
Place the meat on top of this mixture.
Cover the meat with remaining crushed tomatoes, salt, pepper, garlic, parsley, oregano, mushrooms and onions.
Cover pan tightly and cook over a low flame for about 1 1/2 to 2 hours (until meat is tender).
Add the green peppers to the pan for the last 15 minutes of cooking time.
To prepare this in the oven instead of stove top, use a shallow roasting pan, (follow above directions), cover pan tightly and bake at 325°-350°F for 1 1/2 to 2 hours (until meat is tender).
Serve with potatoes or rice and a green salad.

VEAL PIZZAIOLA

Veal Pizzaiola image

From the venerable Ristorante Villa Francesca in Boston's North End; this was in the Boston Herald's recipe request column in the 90's. I haven't tried it yet, but it looked too good not to share.

Provided by winkki

Categories Veal

Time 30m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
6 ounces veal scallopini (thin round or oval slice of veal)
1 1/2 teaspoons butter
4 garlic cloves, chopped
6 ounces chopped tomatoes
1/4 teaspoon oregano
1 pinch salt & pepper
1/3 cup white wine
chopped parsley, for garnish

Steps:

Heat oil in saute pan.
Saute veal very quickly until seared on both sides.
Drain oil, leave veal in pan.
Add butter and garlic, saute 30 sec.
Add remaining ingredients; simmer until sauce reaches desired consistency.
(If sauce is thin, remove meat while reducing sauce and return to pan when sauce is ready) Garnish and serve immediately.

VEAL PIZZAIOLA

Veal Pizzaiola image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 thin slices of veal (Leg cut)
1/4 cup olive oil, plus 2 tablespoons
Salt and black pepper
3 garlic cloves, crushed and finely chopped
1 1/2 pounds tomatoes, skinned and chopped
Sprig fresh oregano or 1/2 teaspoon dried
2 teaspoons Worcestershire sauce
2 thin slices mozzarella cheese
1 tablespoon finely chopped parsley
Freshly grated Parmesan cheese

Steps:

Beat veal slices until very thin - remove sinew from side if meat. Place 1/4 cup of olive oil into a heated pan, add the veal slices seasoned with salt and pepper and then lower heat under pan and lightly fry on both sides. Place 2 tablespoons of olive oil into a separate pan on the heat and add the garlic, fry gently and then add the tomatoes. Season with salt and pepper and add oregano. Reduce heat and cook slowly for a few minutes. Add the meat juices to the tomato sauce and the Worcestershire sauce. Place a slice of mozzarella cheese on each veal slice and using a perforated spoon place the tomatoes and some of the sauce over the veal. Cover and allow to simmer 5 minutes. Place the remaining sauce through a sieve. Add the parsley. Place the veal on a serving dish and powder heavily with Parmesan cheese and place under the broiler for 2 minutes to brown. Serve sauce separately in a sauceboat.

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