Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Italy
  New Posts New Posts RSS Feed - Bistecca alla Pizzaiola
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Bistecca alla Pizzaiola

 Post Reply Post Reply
Author
Message
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Online
Points: 8910
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: Bistecca alla Pizzaiola
    Posted: 16 March 2018 at 10:38
Bistecca alla Pizzaiola
Pan-Broiled Steak With Tomatoes And Garlic

From Time-Life's Foods of the World - The Cooking of Italy, 1968:

Quote Bistecca alla Pizzaiola
Pan-Broiled Steak With Tomatoes And Garlic

To Serve 4:

1 teaspoon dried oregano, crumbled
Freshly ground black pepper
1/2 teaspoon salt
A 3-pound T-bone, porterhouse or sirloin, cut 1 inch thick
4 tablespoons olive oil
1 teaspoon finely chopped garlic
2 cups peeled, seeded and coarsely chopped fresh tomatoes (about 1½ pounds)

Heat 2 tablespoons of olive oil in a medium-sized skillet or saucepan until a light haze forms over it. Remove the pan from the heat, add the garlic and, with a spoon, turn it about in the oil for about 30 seconds.

Add the tomatoes, oregano, salt and a few grindings of pepper and cook over moderate heat, stirring frequently. In about 5 minutes most of the liquid from the tomatoes will have boiled away. Remove the pan from the heat.

In a heavy 12- to 14-inch skillet, heat the remaining 2 tablespoons of olive oil, again until a light haze forms over it.

Over high heat, brown the steak in the oil for 1 or 2 minutes on each side, turning it with kitchen tongs, then lower the heat to moderate and spoon the tomato sauce over and around the meat.

Cover and cook for 6 to 10 minutes, or until the steak is done to your taste. (Test by pressing it with a finger-when the steak is slightly resilient, neither soft nor firm, it is medium rare or you can make a small incision near the bone with the tip of a sharp knife and judge by the redness of the meat.)

To serve, scrape the tomato sauce off the top of the steak into the skillet and transfer the steak to a carving board. Simmer the sauce left in the skillet for 1 or 2 minutes, scraping in any browned bits of meat and sauce clinging to the bottom of the pan.

Taste for seasoning. Carve the steak, arrange the slices on a heated platter and moisten each slice with a little sauce.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Sponsored Links


Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Online
Points: 8910
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 March 2018 at 10:48
Due to an impromptu discussion with The Beautiful Mrs. Tas, this just became our plan for supper, either tonight or (more likely) this weekend.

My "recipe" and method is going to be slightly different, because there are a couple of things I want to try; I'm guessing it might not be a "true" Bistecca a la Pizzaiola, but it will be very close and should be quite good.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Online
Points: 8910
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2018 at 07:52
Well the plan did come together, which is an unusual event in our home; we were able to make this for breakfast Sunday morning, and it was very good.

As mentioned above, I departed from the recipe somewhat in order to try a couple of things; for starters, I made a different sauce than the one called for in the recipe, because I have been wanting to try "Joe Dogs" Iannuzzi's marinara for quite a long time:

http://foodsoftheworld.activeboards.net/joey-dogs-marinara_topic1212.html

Also, rather than one large steak, I simply used a small sirloin for each diner. This may have been a mistake on my part, as the steaks were a bit over-done, but still tasted good, especially with the sauce. The recipe doesn't mention it, but I lightly seasoned the steaks with salt and freshly-cracked black pepper before pan-frying them in a hot cast-iron pan. I am sure that this would be done in most, if not all, circumstances.

Finally, I cracked an egg over each steak and allowed the eggs to poach as the steaks were simmering in the sauce. This was a nice improvisation that made it a truly good and memorable breakfast.

The concept here is excellent, and I am sure it will only be a matter of time before we make it again, or some form of it that is very similar.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.078 seconds.