Italian 'Alla Pizzaiola' Beef Recipe - How To Make A Quick & Delicious Italian Classic

This recipe is a perfect demonstration of what's amazing about Italian Cuisine: with a few (good) ingredients and little time you can serve to your guests something absolutely mouthwatering and outstanding.
The ingredients of the sauce are, more or less, the same that we use on pizza "alla marinara" (garlic, tomato, olive oil, chili peppers) and that's where the name "pizzaiola" comes from.
Follow my suggestion and try some of this meat inside a sandwich, you won't regret it!

INGREDIENTS (for 2):

2-3 cloves of GARLIC
EXTRA VIRGIN OLIVE OIL
14.5 oz WHOLE PEELED TOMATOES (or TOMATO SAUCE)
fresh or powdered CHILI PEPPERS (optional)
PARSLEY
OREGANO
SALT
ground BLACK PEPPER
6 (thin) slices of BEEF MEAT

INGREDIENTI (per 2):

2-3 spicchi d'AGLIO
OLIO EXTRA VERGINE
400 gr DI POMODORI PELATI (o passata)
PEPERONCINO (facoltativo) fresco o in polvere
PREZZEMOLO
ORIGANO
SALE
PEPE
6 fettine (sottili) di CARNE DI MANZO

Thanks for watching, enjoy!

[pollifpj]

I love the historical/linguistic context of the recipes! Great job!

[Diegomonx]

Congratulations for your kitchens!!
(France' fai veni' sempre fame, quindi i tuoi video sono PERFETTI !!)

[eazyrider]

Many people don't know that
Olive oil is not a high temp cooking oil. Its profile changes with high temperature as it has a lower smoke point. But im not Italian so what would i know?. Its more suited for table use for things such as dressings etc really. I might use it in a pan for really quick flash cooking but i always use it with butter when i do. Only for things that are in and out of the pan within 1-2 mins like calamari.
The way this cook uses it is correct he used it quickly to extract some flavors the added straight way thr tomatoes. This is another way olive oil can be used.