Italian Grandma Makes Steak alla Pizzaiola
STEAK alla PIZZAIOLA:
3 NY Strip Steaks,or your favorite cut
1 qt Peeled Tomatoes
½ Onion, sliced
8 cloves Garlic, crushed
¼ cup Fresh Basil
1 Tbsp Oregano
Olive Oil
Salt and Pepper to taste
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
One Pot Chicken Pizzaiola Recipe! | Chef Jean-Pierre
Hello There Friends! Chicken Pizzaiola is a delightful twist on the classic steak pizzaiola, featuring tender chicken in a rich tomato sauce with a blend of vibrant vegetables and aromatic spices. This one-pot wonder is a perfect family meal! Ideal for those evenings when you want to whip up something special without too much trouble. Let me know what you think in the comments below!
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Pizza Chicken or Chicken Pizzaiola with Cheese and Fresh Basil
▶Get full recipe here
Pizzaiola is a Neapolitan dish where meat is slow cooked with tomatoes, olive oil, garlic and white wine to tenderise the meat. It’s basically meat with a pizza flavour. The version of this recipe is made with chicken, which cooks faster and just like a real pizza, it has the addition of melted cheese and fresh basil.
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CHICKEN PIZZAIOLA WITH SMOKED SCAMORZA CHEESE
Print Recipe + Tips -
(All Recipes have step by step photos)
Delicious Chicken Pizzaiola (Pollo alla Pizzaiola) made with juicy chicken cutlets in a flavour-packed, rich tomato sauce and topped with melted smoked Scamorza cheese. Serve with crispy Italian roast potatoes and green beans for a comforting, easy and healthy dinner!
Ingredients
4 chicken breasts (skinless and boneless)
⅔ cup all-purpose flour for dusting (around 150g)
24 oz canned plum tomatoes (800g)
⅓ cup dry white wine (80ml)
2 tablespoon capers
1 teaspoon oregano
1 small handful of fresh basil
7 oz Smoked Scamorza cheese (200g) or use fresh mozzarella
2-3 tablespoons olive oil
Salt and pepper to taste
Instructions
Cut each chicken breast in half lengthwise and bash using a meat mallet or rolling pin until they are between ¼ inch and ½ inch thick.
Sprinkle each chicken cutlet with a pinch of salt then dust in flour until lightly coated, shake off any excess.
Add 2-3 tablespoons of olive oil to a large pan or skillet. Once hot fry the chicken on both sides until golden brown (you may need to do this in batches) then transfer to a clean plate. Cover the chicken with foil and set aside.
Add the white wine to the same pan you cooked the chicken and scrape any brown bits with a wooden spoon. Simmer until the wine has reduced by half.
Next, add the plum tomatoes, add 1-2 tablespoon of water to the can and rinse out any leftover tomato, add it to the sauce. Crush the tomatoes using a potato masher or wooden spoon then let it simmer on a medium heat for 10 minutes.
After 10 minutes the sauce should have reduced. Add the capers, torn fresh basil and a good pinch of salt and pepper, stir.
Add the chicken to the sauce and continue to simmer for another 10 minutes.
Meanwhile, pre-heat your broiler (grill UK).
Cut the scamorza cheese into ¼ inch thick slices. Turn the heat off the chicken then lay slices of cheese over each cutlet.
Put the pan under the broiler (grill) until the cheese is melted and golden, serve.
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