Meat pizzaiola with onion
Meat pizzaiola prepared with Tropea onion is a simple dish from the peasant tradition. A second meat dish that you can prepare quickly and still delight diners' palates. The tomato puree makes meat makes it very soft and appetizing. Usually the recipe is exclusively prepared using garlic, however in this revisitation we wanted to focus instead on Tropea onion, which is very sweet and goes very well with the tomato sauce, giving the carne alla pizzaiola unique aromas and flavors.
Meat pizzaiola with onion. Ingredients
- 400g thin slices of beef
- 400g of tomato puree
- Half a sliced Tropea onion
- White wine to taste
- Extra-virgin olive oil to taste
- Oregano to taste
- Salt to taste
The recipe for Carne alla pizzaiola with onion
Let's clean the onion, slice it thinly and brown it in a pan with a drizzle of extra virgin olive oil. Once wilted, we add our veal slices, browning them well and then deglazing with white wine.
We add the tomato sauce, then adjust the salt and pepper seasoning with a few sprigs of oregano. We continue cooking for at least 10 minutes so that the meat absorbs all the odors well.
We serve the meat pizzaiola with onion piping hot, perhaps accompanying it with a few slices of homemade bread, the scarpetta is a must ????. If there is any sauce left over, you can save it and employ it to season, for example, our outstanding maccheroncini.
