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Wednesday, January 9, 2013

La Pizzaiola Panino (Steak Pizzaiola Sandwich)

La Pizzaiola translates as meat cooked in the style of pizza and is the Neapolitan's delightful way of turning lesser quality cuts of meat in to something spectacular! You take a cheaper cut of beef and cook it for hours with some tomatoes, onions, peppers, olive oil, oregano, basil, and garlic yumm! What you end up with is tender beef that is reminiscent of a pizza. My favorite way to eat this is in between 2 slices of good Italian bread for a tasty Pizzaiola Panino!
 Ingredients (For
1 1/2 -2  pounds or so of chuck, blade, skirt, or other cheap cut of steak which requires long slow cooking.
1 twenty eight ounce can crushed tomatoes
2 bell peppers red yellow or green
1/3 cup red wine
1 onion
2-3 garlic cloves
olive oil
Brown the steak on both sides in a little olive oil.Remove and set aside for a minute.
Add the peppers, onions, and saute until soft. Add garlic and cook until soft, not brown.
Add the wine and cook for 2-3 minutes.
Add the rest of ingredients and salt and pepper as well, taste for saltiness.
Add back the steak and nestle under the sauce making sure it is covered,bring to a simmer.
Cover and cook at low simmer for several hours or until very tender but still whole about 2 1/2-3 1/2 hours.
Remove steak and allow it to rest for 5 minutes covered.
Slice at the diagonal into individual slices.
 Serve on platter with the sauce all around along with some Italian bread slices for each person to make their own Panino and don't forget the bottle of chianti!
Optional: You can also serve the steak as first course and use the sauce for a thick fat pasta like rigatoni or penne for a second course.

1 comment:

The Short (dis)Order Cook said...

Can I tell you how much I love you for properly using the word "panino" in the singular form?

I've always loved pizzaiola. My favorite "red sauce joint" does a great steak one, and occasionally does it with pork as well. It's pepper-free though and has mushrooms. I like your variation.

I don't know why I never thought of this before, but I wonder if beef pizzaiola is the forerunner of Chicago Italian beef...