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Salsa Pizzaiola

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TasunkaWitko View Drop Down
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    Posted: 08 December 2011 at 12:15
A perfect sauce to make when you try Pizza Napoli!
 
From Time/Life's Foods of the world - The Cooking of Italy, 1968:
 
Quote Salsa Pizzaiola

To make about 3 cups:

3 tablespoons olive oil
1 cup finely-chopped onions
1 tablespoons finely-chopped garlic
4 cups italian plum or whole-pack tomatoes, coarsley-chopped but not drained
1 6-ounce can tomato paste
1 tablespoon dried oregano, crumbled
1 tablespoon finely-cut fresh basil, or 1 teaspoon dried basil, crumbled
1 bay leaf
2 teaspoon sugar 
1.5 teaspoons salt
Freshly-ground black pepper

In a 3- to 4-quart enamled or stainless-steel pan, heat the 3 tablespoons of olive oil and cook the finely-chopped onions in it over moderate heat, stirring requently, for 7 to 8 minutes. When the onions are soft and transparent, but are not brown, add the tablespoon of finely-chopped garlic and cook for another 2 minutes, stirring constantly. Then stir in the coarsly-chopped tomatoes and their liquid, the tomato paste, oregano, basil, bay leaf, sugar and salt and a few grindings of black pepper. Bring the sauce to a boil, turn the heat very low and simmer uncoverd, stirring occasionally, for about 1 hour.

When finished, the sauce should be thick and fairly smooth. Remove the bay leaf. taste and season the sauce with salt and freshly-ground black pepper. If you wish a smoother texture, puree the sauce through a food mill, or rub it through a sieve with the back of a large wooden spoon.

After years of wishing for them, I finally got my hands on some imported San Marzano tomatoes:
 
 
I'm really looking forward to using them to give this a try. We'll see where it goes!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 21 September 2012 at 09:55
Tas,
 
This is a very lovely sauce for Bistecca, or Bistec.
 
Here is a Steak Pizzaiola Recipe:
 
4 half inch top blade beef steaks ( 1 1/4 pounds )
 
1) make sure the steaks are dry and cut 3 one inch long slits apart across from centre cartilage to keep meat from curling.
 
2) place meat between two sheets of plastic wrap & pound to 1/4 inch thick with flat side of a meat pounder or rolling pin.
 
3) discard plastic wrap and sprinkle steaks with 1 tsp salt and 1/2 tsp freshly ground pepper
 
4) heat 2 tblsps of olive oil in a skillet over moderate high heat and then cook steaks in batches and transfer to a platter and tent and keep warm
 
5) then prepare the sauce and add 3 tablespoons of white or red Vermouth or White Wine and cook until evaporated about 1 to 2 mins. Then, add the tomatoes with their juice and continue with ur recipe ...
 
 
Thanks for posting.
M.C.
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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