#26 La Pizzaoila

This meal takes me to Tuscany, to a calm evening of a summer Sunday. We are on holiday and invited to dinner at a friend’s. We dine and there is a cousin there too. It is a long and lovely dinner with much discussion.

Our hostess has a story with the secondo, la pizzaoila. As a child, she was not a good meat-eater and her mother was worried that she’d not get enough proteins. Hence the mother often prepared this dish that resembles pizza. The daughter would gladly this pizza-like beef.


For two persons you will need 200-250 g thinly sliced beef, a can of tomatoes, oregano, salt, black pepper and olive oil, 1 dl grated Parmesan, a splash of red wine.

Warm a pan and brown the beef in a bit of olive oil. Remove the from the pan. Season with salt and pepper. Pour in the tomato and season with oregano. Heat up and add a splash of red wine. Place the beef into the pan, sprinkle on the Parmesan and bring to boil.

I served the pizzaoila today with ratatouille and deep-fried dandelion.

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