Beef Pizzaiola

The simplicity that wins you over

A great classic of Southern Italian cuisine, rooted in Naples’ tradition, reinterpreted with the natural sweetness of Mutti Pasta Sauce with Datterini Tomatoes. Steak Pizzaiola are one of those dishes that evoke a traditional Italian Sunday lunch, warm bread and the rich aroma of tomato filling the kitchen. In this version, the tenderness of the meat meets the vibrant freshness and natural sweetness of Datterini tomatoes, creating a perfect balance of flavour and lightness. The slices are gently cooked in a pan with garlic and oregano, allowing the sauce to coat each piece with its smooth, velvety texture, for a succulent and aromatic result that preserves the freshness typical of home-style cooking. Mutti Pasta Sauce with Datterini Tomatoes is the vibrant heart of this recipe: its balanced sweetness and creamy consistency turn an everyday dish into a small moment of pleasure, simple yet authentic.

Tips and secrets for a perfect pizzaiola

When preparing this traditional dish, there are a few key questions worth asking, as getting the answers right makes all the difference.

1. How do you keep Pizzaiola meat tender? The secret lies in choosing a tender cut and cooking the slices for just a few minutes, avoiding prolonged cooking times. After a quick sear, the meat should be left to gently absorb the sauce, helping it stay soft and juicy.
2. How long does it take to cook Steak Pizzaiola? Generally, a total cooking time of five to seven minutes is enough to bring the flavours together without drying out the meat.
3. What is the best cut of meat for Pizzaiola? Thin slices of veal or tender beef are ideal, such as topside, rump or silverside, ensuring a pizzaiola that is tender, fragrant and full of flavour.