There pizzaiola is a typical recipe from Campania now widespread throughout Italy because it is easy to prepare, very tasty and perfect for the whole family. We can without doubt define it as a timeless classic of our tradition.
It is liked by adults, but also by children and is perfect for gourmands who like to make a shoe with bread because it is rich in seasoning.
Preparing it is easy and requires little time and few ingredients.
Here is the recipe and some secrets to make it to perfection.

Pizzaiola slices recipe

To prepare this tasty main course, heat the extra virgin olive oil in a pan with a clove of garlic and then add the tomato puree and cook for 10 minutes.
Then add the slices of beef and cover with a lid, lowering the heat a little.
Almost when cooked, add salt and oregano.
In some recipes, the meat must first be cooked in oil with garlic and then set aside to be added to the sauce after cooking, but we suggest you try the first version to obtain a softer and tastier meat.

Our advice

Meat
The secret of a perfect pizzaiola is obviously the quality of the meat.
The beef slices must be fairly thin and obviously boneless. They must be beaten before cooking and deprived of some ribs. The best part to use is the leg.
In the traditional recipe, the meat is cooked over very low heat for 20 minutes to absorb the sauce well, but if the slices are thin you can use even less and the meat will still be tender and tasty.
With the same procedure you can also prepare beef rolls stuffed with sage or mozzarella and olives instead of slices. If you prefer white meat, opt for slices of turkey, but pay attention to the cut which must always be very thin.

The sauce
We told you to use the tomato puree, but if you have a good chopped tomato preserve it will be fine anyway. Let it shrink a little more, perhaps diluting it with a little sauce.
Of course, always prefer home-made tomato sauces over packaged ones to get the best result.
Can you make a good pizzaiola with fresh tomatoes? If you want, yes, but first blanch them to remove the peel and then pass them. In any case, the taste will be different, sweeter and slightly acidic.

Herbs
The characteristic of the pizzaiola is the unmistakable scent of Origan. You can use it fresh or dry, depending on your tastes and if you want you can also add parsley at the end of cooking. In many recipes you will find it among the basic ingredients.
To make yours pizzaiola even more fragrant and tasty you can prepare a mixture of aromatic herbs such as oregano, rosemary, marjoram and sage and add a handful of black olives.