What is Carne Pizzaiola?

Italian food called food enthusiasts called "Carne Pizzaiola" does not actually have with pizza, as is known worldwide. Where the pizza is covered with various toppings, Carne pizzaiola is a cut of meat, boiled tomatoes, pepper and olive oil. These specific ingredients are traditional "Carne Pizzaiola" or "Carne Alla Pizzaiola" that authentic chefs can present their audience. Classic food also includes specific oregano herbs, thyme and sometimes parsley.

meat cuts used to make Carne Pizzaiola vary according to taste and what is available. Most recipes use beef; Some chefs can use Chuck or sirloin with removed fat. Others use thin strips of beef called "fettine", which are often sold in the Italian markets. In any case, the bowl is cooked to mix the basic elements together, with different cooking times and techniques based on the meat used.

Although the bowl of carne pizzaiola ophthen, whichThey were cooked together, some recipes may require the recipe elements to treat separately. Garlic is the main ingredient in classic food. In many cases, the chef will first crop and roast or bake garlic, or brown it in a pan before adding it to the mixture. Similarly, tomatoes can be cooked and cooked separately before adding.

This classic Italian food is often served with different types of pasta. These include wide, short penne or ziti, as well as spaghetti or other pasta. Other ingredients can also provide decoration for Carne Pizzaiola, including anchovies or olives.

Many basic elements Carne Pizzaiola shows the basic combination of taste that cooks around the world, consider it characteristically Italian. For example, the use of garlic in tomato sauce is part of many Italian dishes that migrated around the world. Using oregano along with salt and pepper JE Another classic Italian taste. Another common technique that has often been applied to this dish is to add red wine and reduce it before adding to the sauce.

Italian fare experts note that Carne Pizzaiola is part of a "neopolitan" tradition. It is associated not only with the Italian city and the province of Naples, but with traditions that reach back to the ancient era that share the Greek-Roman connection. Looking at how these meals embody regional cuisine, the audience can inform both the permanent technique of the regional menu and its specific history or grounding in outdated cultures.