Carne alla Pizzaiola
Carne alla Pizzaiola is a dish that comes from Naples Italy. The name of this dish translates to "Pizza Style Meat" because of the sauce and spices, one being oregano. This recipe combines the rich flavours of beef, peppers and tomatoes. The meat is cooked long enough to tenderize it and absorb the flavours of the other ingredients. My reasoning for making this dish today was to use up the leftover meat from dinner the night before. I however did not use beef, I used pork from leftover pork chops. So if you have left over meat and do not know what to do with it, this is the perfect recipe.
Ingredients:
2 pre-cooked pork chops deboned and sliced
1 long red pepper sliced
1orange bell pepper sliced
5 tbsp Unico tomato sauce
1 cup of water
3 tbsp capers
2 tbsp Bertolli olive oil
3 cloves garlic minced
2 basil leaves chopped
1/2 tsp Clubhouse oregano
1 tbsp chopped fresh parsley
Salt and pepper to taste
Method:
Sauté pork and peppers in olive oil on high heat. Add capers, basil, oregano, garlic and parsley. Stir in tomato sauce, water and add salt and pepper. Simmer on medium to low heat for about a half hour. Serve with crusty bread for dipping. If cooking meat from scratch, then cook mixture at least for an hour to better tenderize meat.
Serves 2
Buon Appetito!
Ingredients:
2 pre-cooked pork chops deboned and sliced
1 long red pepper sliced
1orange bell pepper sliced
5 tbsp Unico tomato sauce
1 cup of water
3 tbsp capers
2 tbsp Bertolli olive oil
3 cloves garlic minced
2 basil leaves chopped
1/2 tsp Clubhouse oregano
1 tbsp chopped fresh parsley
Salt and pepper to taste
Method:
Sauté pork and peppers in olive oil on high heat. Add capers, basil, oregano, garlic and parsley. Stir in tomato sauce, water and add salt and pepper. Simmer on medium to low heat for about a half hour. Serve with crusty bread for dipping. If cooking meat from scratch, then cook mixture at least for an hour to better tenderize meat.
Serves 2
Buon Appetito!
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