Bistecca alla Pizzaiola, Italian Recipe - Gianni's North Beach
A classic from Naples -- bistecca alla pizzaiola (beef steak in the style of the pizza maker) is fast, spicy, delicious, and named after the pizza-maker since the sauce is one that is always at hand in a pizzeria.
Traditionally, a thick slice of chuck or round is used. You can use these cuts if you have time to braise the meat for 2-3 hours to tenderize these tougher cuts. Usually I'm too hungry to wait that long so I make it with thinly-sliced ribeye steaks. You can make this dish in about 45 minutes.
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Traditionally, a thick slice of chuck or round is used. You can use these cuts if you have time to braise the meat for 2-3 hours to tenderize these tougher cuts. Usually I'm too hungry to wait that long so I make it with thinly-sliced ribeye steaks. You can make this dish in about 45 minutes.
Text recipe:
Facebook:
Google+:
Twitter:
Web:
Music by David Molina: /
Video by Hungry Village:
Watch all my cooking episodes:
SUBSCRIBE:
NEW EPISODES EVERY SATURDAY
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