A classic from Naples – it’s fast, spicy, delicious, and is named after the pizza-maker since the sauce is one that is always at hand in a pizzeria.
Traditionally, a thick slice of chuck or round is used. You can use these cuts if you have time to braise the meat for 2-3 hours to tenderize these tougher cuts. Usually I’m too hungry to wait that long so I make it with thinly-sliced ribeye steaks. You can make this dish in about 45 minutes.
I felt generous when making the dish so I added two contorni (side dishes) to accompany the steak: sauteed escarole and roasted potatoes.
Don’t miss this episode if you want to see my version of Italian ketchup.