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Copyright and other intellectual property laws protect these materials. All posts and other material contained on this website is, unless otherwise stated, the property of Frank A. You want to keep your sauce simmering at a moderate pace-not too slowly or the sauce will not reduce, but not too quickly either, which would tend to toughen the meat.

After the pizzaiola sauce has simmered for a minute or two, add back your beef slices and continue to simmer away for about 10 minutes, until the sauce has reduced nicely and the meat is fully cooked through.(In the summer, if you have really good ripe fresh tomatoes, you can chop them up roughly and use them instead.) Lower the heat, season with salt, pepper and a nice sprinkling of dried oregano. Add an ample amount of best-quality canned tomatoes, which you can simply crush with your hands, to the oil.Don't crowd the slices which, as you probably know, would impede proper browning-you can do them in batches if need be. Turn the heat to high and when the oil is very hot, quickly brown a clove or two of garlic (taking care that it does not burn) then add the beef slices and sear them quickly on each side. Add enough olive oil to nicely coat the bottom of a heavy skillet.Pat each slice dry to ensure good browning. In either case, pound your slices with a meat pounder or the back of a heavy skillet. If they are any thicken than say, 2 cm (1/2 inch) then I would suggest that you cut them into half thicknesses. If you can't find anything like that, you can use boneless steaks (as pictured). In Italy, they sell thinnish (but not paper thin) slices of beef called fettine di manzo or just fettine. If you are using tender, lean beef, then you want to opt for the quick version.Being the more traditional ligurian options) Pesto – Probably Liguria's most famous recipe. Abbacchio alla Cacciatora Abbacchio brodettato Bistecca Fiorentina (steak Florentine) Braciole. Italian cuisine has developed through centuries of. This is a list of Italian dishes and foods. The secret to this recipe - tomato paste - makes the marinade nice. Flank Steak alla Sala Consilina Makes 4 to 6 servings. Teresa Giudice: The Real Reason I Didn't Do Season 4. For a second dish, steak pizzaiola and let's see for dessert, I love the strawberries. If you were to take recipes from both books to make the perfect Italian meal, what.

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