Carne pizzaiola

Carne pizzaiola is a traditional Italian dish that originates from the Neapolitan region. The name "pizzaiola" refers to the style of preparation, which is reminiscent of the way pizza is made. The dish typically consists of beef cooked in a sauce of tomatoes, garlic, onion, and herbs, and is often served with pasta or bread.

History

The origins of Carne pizzaiola are rooted in the culinary traditions of Naples, a city renowned for its rich food culture. The dish is believed to have been created by Neapolitan pizzaioli (pizza makers) who applied their pizza-making techniques to meat dishes. The use of simple, fresh ingredients is a hallmark of Neapolitan cuisine, and this is reflected in the preparation of Carne pizzaiola.

Preparation

Carne pizzaiola is made by first browning pieces of beef in a pan. The meat is then removed and set aside while the sauce is prepared. The sauce typically consists of tomatoes, garlic, and onions, which are sautéed in the same pan used to brown the meat. Herbs such as oregano and basil are added for flavor. The meat is then returned to the pan and simmered in the sauce until it is tender. The dish is often served with pasta or bread, which can be used to soak up the flavorful sauce.

Variations

There are several variations of Carne pizzaiola, which can include the addition of ingredients such as olives, capers, and red wine. Some versions of the dish also include cheese, which is melted on top of the meat during the final stages of cooking. In the United States, Carne pizzaiola is often served as a sandwich filling.

See also

• Italian cuisine
• Naples
• Pizza