**Pizzaiola Sauce: A Versatile Sauce for Your Culinary Adventures**
Pizzaiola sauce is a delectable Italian sauce that enchants taste buds with its savory and aromatic flavors. Originating from the vibrant region of Campania, this sauce has become a cornerstone of Italian cuisine, gracing everything from pizzas to pastas and even meat dishes. With its vibrant red hue and a symphony of flavors from tomatoes, garlic, oregano, and basil, pizzaiola sauce adds a burst of life to any dish. This versatile sauce is not only easy to make but also incredibly adaptable, allowing you to unleash your culinary creativity. Whether you're a seasoned chef or a home cook seeking new flavors, pizzaiola sauce is an essential addition to your recipe repertoire.
**Explore the Culinary Delights of Pizzaiola Sauce Recipes:**
1. **Classic Pizzaiola Sauce Recipe:** Embark on a culinary journey with this classic pizzaiola sauce recipe. This traditional rendition captures the essence of pizzaiola sauce with fresh tomatoes, garlic, oregano, and basil, simmered to perfection. Its versatility extends beyond pizzas, making it a perfect companion for pasta dishes and meat preparations.
2. **Pizzaiola Sauce with Mushrooms Recipe:** Elevate your pizzaiola sauce to new heights with the addition of earthy mushrooms. This recipe introduces a medley of flavorful mushrooms, sautéed until tender and infused with the sauce's aromatic blend of herbs and spices. Experience a symphony of textures and flavors that will leave your taste buds craving more.
3. **Pizzaiola Sauce with Sausage Recipe:** Combine the savory goodness of sausage with the vibrant flavors of pizzaiola sauce. This recipe incorporates succulent sausage, browned to perfection and blended seamlessly into the sauce. The result is a hearty and flavorful sauce that pairs wonderfully with pasta and crusty bread.
4. **Pizzaiola Sauce with Peppers Recipe:** Inject a vibrant burst of color and flavor into your pizzaiola sauce with a variety of peppers. This recipe showcases a colorful array of bell peppers, sautéed until tender and incorporated into the sauce. The addition of peppers adds a delightful sweetness and a touch of heat, creating a dynamic and memorable sauce.
PAN-SEARED STEAK WITH PIZZAIOLA SAUCE
Steps:
- Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the sliced garlic. Let the garlic sizzle a minute, then toss in the bell peppers and mushrooms. Season with 1 teaspoon of the salt and the oregano. Sauté until the mushrooms and peppers are caramelized on the edges, about 5 minutes.
- Pour in the tomatoes, and slosh out the can with 1/2 cup hot water, adding that to the skillet as well. Bring to a simmer, and cook, uncovered, until the sauce is thickened and the peppers break down, about 12 to 15 minutes.
- Season the steaks with the remaining 1/4 teaspoon salt. Sear them in a large cast-iron skillet over high heat until done to your liking, about 4 minutes per side for medium rare. Let the steaks rest for a few minutes while the sauce finishes cooking.
- To serve, put the steaks on plates and top with the pepper sauce. Serve immediately.
- NOte
- This recipe could also be made with a piece of beef tenderloin, seared and then sliced.
BEEF WITH PIZZAIOLA SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings, depending on size of beef shoulder
Number Of Ingredients 15
Steps:
- Rinse beef shoulder to remove any unwanted smells, pat dry with paper toweling, and place on a utility platter. In a small bowl, make the rub for the beef by combining Smokey Rotisserie Seasoning and Garlic Pepper. Rub the seasonings into all surfaces of the beef, cover with a sheet of plastic wrap and set aside for at least 30 minutes and up to 2 hours at room temperature. (The seasonings will actually begin to "cure" the meat.);
- Heat the olive oil in a large saute pan and cook the onions, garlic, and red and green peppers until the onions begin to turn translucent and the peppers begin to soften, being careful not to burn the garlic. Stir in the parsley, basil, and oregano. Add the crushed tomatoes and bay leaf. Over medium heat, bring the mixture to a boil, then reduce heat and allow to simmer for about 20 minutes.
- Preheat oven to 425 degrees F.
- In an oven proof skillet heat 1 tablespoon olive oil over high heat, and sear all sides of beef. Cover pan (with lid or foil) and transfer to oven to finish, bringing to an internal temperature of 115 degrees F, on an instant-read thermometer, for medium-rare (about 30 minutes). Remove from oven and let rest for 10 minutes.
- Slice beef into steaks, and transfer to serving dish. Reheat pizziola sauce if necessary, remove bay leaf, and spoon over meat. Garnish with the pepperoncini.
BISTECCA ALLA PIZZAIOLA (STEAK WITH THE PIZZAIOLO'S WIFE'S SAUCE
Not sure where this comes from. May be from a book, may be my own, who knows anymore. I do know that we love it. Please try to use fresh oregano, I have had good results with dried but nothing beats the fresh, small leaves. It really does make a big difference. Be sure to serve with some good bread to sop up the gravy. You can use your favorite tomato sauce recipe if you wish, or, dare I say, your favorite jar. As always, the time to make it is just a guess.
Provided by Ilysse
Categories Steak
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- To prepare tomato sauce place about a tbsp of oil and a crushed clove of garlic in a medium size pot.
- Let garlic turn slightly golden but remove from pot before it becomes too brown.
- Add tomatoes with their liquid and simmer until there is little to no more liquid on top of the sauce.
- Set aside.
- Season steaks on both sides with salt and pepper.
- Heat remaining oil in a large skillet (it should be able to hold both steaks without overcrowding) over medium-high heat until hot.
- Add garlic and saute for 1 minute then add steaks.
- Quickly brown 1 minute on both sides then transfer to a plate.
- Add the red pepper flakes and oregano to the pan the steaks were cooked in, then add the wine and cook stirring until the liquid is slightly reduced.
- Add tomato sauce, stir then return steak to pan.
- Reduce heat to medium and cook 6-8 minutes turning once (or to your desired doneness).
- Put steak on a serving dish and pour sauce over top.
Nutrition Facts : Calories 237.3, Fat 14.2, SaturatedFat 2, Sodium 21.2, Carbohydrate 16.6, Fiber 4.3, Sugar 9.7, Protein 3.4
Tips:
- Use fresh, ripe tomatoes: This will give your sauce the best flavor. If you can't find fresh tomatoes, you can use canned tomatoes, but make sure to choose high-quality ones.
- Don't overcook the sauce: Pizzaiola sauce is best when it is cooked for a short amount of time, just until the tomatoes have softened and the sauce has thickened. Overcooking the sauce will make it lose its flavor and color.
- Season the sauce to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of sugar to help balance out the acidity of the tomatoes.
- Use a variety of toppings: Pizzaiola sauce is a versatile sauce that can be used with a variety of toppings. Some popular toppings include meatballs, sausage, pepperoni, mushrooms, and onions.
- Serve the sauce over pasta or pizza: Pizzaiola sauce is a great sauce for pasta or pizza. It can also be used as a dipping sauce for bread or vegetables.
Conclusion:
Pizzaiola sauce is a delicious and versatile sauce that is easy to make. With just a few simple ingredients, you can create a flavorful sauce that can be used in a variety of dishes. So next time you're looking for a quick and easy meal, give pizzaiola sauce a try!
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