Pizzaiola Sauce Recipe - Cooking Index
Pizzaiola Sauce Recipe - Cooking Index
This recipe for "the sauce with the flavors of pizza" can be used to give a Neapolitan flavor to ribs, steaks, and meat balls. It can also be used for cooking fish fillets or cutlets "alla Pizzaiola."
Cuisine: Italian| 4 tablespoons | 60ml | Virgin olive oil |
| 4 tablespoons | 60ml | Garlic cloves - crushed or pressed (large) |
| 2 lbs | 908g / 32oz | Ripe tomatoes - peeled - seeded, and chopped |
| (or 2 cans peeled tomatoes - strained, and quartered) | ||
| Salt - to taste | ||
| Black pepper - freshly ground, to taste | ||
| 1/2 cup | 118ml | Dry white wine |
| 3 sections | Fresh oregano - chopped | |
| (or 3 teaspoons dried crushed oregano) |
Heat the oil in a medium saucepan and saute the garlic until light gold. Add the tomatoes, season with a pinch of salt and pepper, then stir in the wine and oregano. Lower heat and simmer until the tomatoes are soft, but not pulped (8 to 10 minutes for fresh tomatoes, 5 minutes for canned ones), stirring occasionally. Put aside until ready to use. Yields ? cups of sauce.
Source:
ITALY: A CULINARY JOURNEY
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