Pizzaola
If you’re craving bold, comforting flavours with a touch of Italian flair, Pizzaola is the perfect dish to satisfy your appetite.
This classic recipe combines tender, juicy meat smothered in a rich, savoury tomato sauce infused with garlic, herbs, and all simmered to perfection.
Whether served over pasta, polenta, or alongside crusty bread, Pizzaola brings a hearty, flavorful experience that’s sure to become a family favourite. Let’s dive into this delicious, easy-to-make recipe that turns simple ingredients into a memorable meal!
Pizzaola
Serves 4
Ingredients
600 gm top side or rump beef 1 can Mutti crushed tomatoes
2 shallots, thinly sliced 120 ml olive oil
3 tbsp capers, chopped 100gm stracchino cheese, sliced
6 basil leaves sea salt and ground white pepper
1 tbsp. spoon thyme chopped
Method
Slice your beef thinly into 4mm thick slices. Should you find it hard to slice it this thinly you can slice it a bit thicker but then bash it out with a meat mallet. Heat a heavy-based pan and 80 ml of olive oil and bring to a medium to high heat. Season your beef with a little salt and pepper on each side place it in the fry pan and leave to caramelise for 2 minutes, once brown turn over and leave for 1 minute. Remove your meat and place it on a plate, repeat this for all the meat.
Lower the temperature and add the remaining olive oil. Sweat off your shallots, season with a little salt and pepper, add in your thyme and cook them for about 3 minutes, stirring occasionally, add in your canned tomatoes. Cook out the tomatoes on medium heat for about 8 minutes stirring and add some water if you need to. Stir in your capers and then taste to check the seasoning and adjust if needed. Place your beef back into the pan on top of the tomato sauce. Layer your Stracchino cheese on top, tear your basil leaves place on top and leave to rest for 2 minutes with a lid on.
