Carne alla Pizzaiola (Italian Cuisine)


                                                                figure via ricette


Preparation time: 15 minutes
Cooking time: 60 minutes
Total time: 75 minutes
Ingredients:
  • 2 lb (900 g) veal cutlets
  • 1 pound (450 g) tomatoes, drained fresh or canned
  • Oregano
  • 1 / 4 cup olive oil
  • 2 cloves garlic
  • Salt and pepper to taste
  • 1 / 2 cup dry white wine


Preparation:
Clean meat slices, cut the cartilage and cut the membrane. Place in a large skillet, salt lightly, and cover with tomatoes (four if fresh, about half, if canned). Add remaining ingredients, cover and simmer for about one hour, checking occasionally and adding a little more liquid if things are drying out.
Ms. Francesconi has noted that "wine is optional, but adds flavor. Sauce should be thick and shiny and is perfect for pasta, in this case, use more tomato.
Since the change, she suggests starting with sauté garlic in oil, when it has browned remove and discard, and fried pork chops, arrange on a platter when done. Then, cook the tomatoes and other ingredients in the pan for the sauce, add more wine lately, and when evaporated, return meat to sauce pan and heat it. Serve with a good white wine, like Fiano, fruit, or red. Snap? strascinati rapini.
Yield: 4 servings Cutlets Pizzaiola, Carne alla Pizzaiola.

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