Bistecca alla Pizzaiola (Steak in a Spicy Tomato Sauce)
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.
Bistecca alla Pizzaiola
Ingredients
- 2 ribeye steaks, about 1/2 nch thick
- 2 cloves garlic, 1 smashed and 1 chopped
- 1 tablespoon dried oregano. This is an important ingredient, use oregano from Italia.
- 2 tablespoons EVOO
- 1/4 teaspoon crushed red pepper
- 2 cups San Marzano canned tomatoes, crushed
- sea salt and freshly ground black pepper to taste
Cooking Directions
- Put 1 tablespoon EVOO and the smashed garlic in a cold saute pan.
- Bring the EVOO to a ripple over medium-high heat. Sizzle the garlic in the hot oil to infuse its flavor. Remove the garlic before it gets too browned.
- Put the steaks in the pan and saute for about a 2 minutes or so until the steak has picked up some browned color.
- Turn the steaks over and season with some sea salt and pepper.
- Cook the steaks for about a minute more and remove them from the pan and set them aside.
- Add the second tablespoon of EVOO, crushed red pepper and the minced garlic.
- Saute until the garlic is lightly golden.
- Add the tomatoes and stir well to incorporate the oil.
- Bring to a simmer over medium heat.
- Add the oregano to the sauce and stir well.
- Return the steaks to the pan and cover with the tomato sauce.
- Simmer over medium heat until the tomato water evaporates and the sauce thickens.
- Plate the steaks and cover with some of the sauce.
- Add the escarole and roasted potatoes (see recipes below) and serve immediately.
Scarola in Padella (Sauteed Escarole)
Ingredients
- 1 head escarole, remove the core, cut the head in half, and cut in 2 inch ribbons
- 1 garlic clove, chopped
- 1 tablespoon EVOO
- 1/4 teaspoon crushed red pepper (optional)
- 1/4 cup water (if needed)
- sea salt and freshly ground black pepper to taste
Cooking Directions
- Put the EVOO, garlic and crushed pepper to a cold pan.
- Heat over medium-high until the garlic takes on a bit of golden color.
- Add the escarole and toss so that all the leaves wilt.
- Season with sea salt and black pepper.
- If there is no liquid in the pan add some water to help steam the escarole.
- Saute for 3 minutes or until the escarole is tender.
- Place the escarole in a bowl and drizzle with a little very good EVOO.
Patate al Forno (Roasted Potatoes)
Ingredients
- 6 Yukon Gold potatoes quartered and cut in 2 inch slices
- 1/4 cup water
- 1 1/2 tablespoons EVOO
- sea salt and freshly ground black pepper to taste
Cooking Directions
- Heat the oven to 375 degrees.
- Place the potatoes and olive oil in a baking dish.
- Add sea salt and pepper to taste.
- Mix well to evenly coat the potatoes.
- Pour in the water.
- Cover the dish with aluminum foil.
- Place in the oven and bake for 15 minutes.
- Uncover the pan and roast for another 15 minutes until the water is evaporated and the potatoes take on a golden-brown crust and are knife tender.
- Put the potatoes in a serving dish.
- Serve immediately.
Delicious.
YES YOU DO KNOW !! HOW TO COOK!!1 IS ABOUT TIME YOU AMERICAN’S DO THE ORIGINAL, ITALIAN HAUTE CUSINE ! AND STOP MAKING THINGS UP! LIKE ! DEEP DISH CHICAGO PIZZA!!! IT IS NOT PIZZA IN THE TRUEST SENCE OF THE WORD ! IT IS MORE LIKE A, BREAD CASSEROLE ! THANK YOU FOR ALLOWING ME TO CORECT YOU WANTA, BE’S## 1 MASTER CHEF ! FRANKIE C, ! BETTER KNOW I N THE CULINARY WORLD AS MASTER CHEF FRANCO NAPOLI! AWARDING MASTER CHEF 4 STAR WINNING RESTAURANT, TRENTA CINQUE #35, IN COSTA RICA, AND ALSO IN WESTEN EUROPE, 5, IN ALL ! AND HEAD CHEF ON THE NORWAY CRIUSE;S! WINNER OF MANY CULINARY AWARD’S THE HIGHEST AND THE BEST OF THE BEST! ASST,EXCUTIVE CHEF ON THE FOOD NET WORK STUPID FOOD SHOW !
Ciao Chef Franco. Thanks for your support and insights into Italian cuisine.
–Gianni