I will always treasure the time I spent in Casagiove with my Zia Ninuccia and her family. They had a way of making me feel so special. My Zia was sure to make all of my favorites while I was in town. At the top of my list was Carne alla Pizzaiola. She knew that, so it was always the first meal she would lovingly prepare for me. It’s a delectable meat dish, made in the style of pizza. Like with most of my favorites, there isn’t a lot to it. You would think something this tasty would take hours to make, but it doesn’t. The key is to use a lot of fresh oregano and garlic. The cut of meat is very important too. Thanks to my mom’s suggestion, a filet mignon roast, cut into 1/4″ – 1/2″ thick slices is what I’ve found works best. This is a leaner version of meat than what is traditionally used. However, the quality of filet mignon helps mimic the quality of beef you’d find in Italy. My mom always tells me to add a little extra olive oil to make up for the lean-ness! Also, my dear cousin Nicola recently reminded me that you should use fresh tomatoes when making this dish; however, again, our tomatoes can’t compare, so I opt for a San Marzano tomato puree imported from the Campania region – a brand I love and trust is Carmelina’s. 

After many years of practicing, I finally have a version that I am excited to share with you… 

The key to making the perfect sauce for this dish is a lot of oregano and garlic.

As the sauce cooks, the smell that fills your home is amazing!

Carne alla Pizzaola // Meat in the style of Pizza… it’s simple and delicious!

Cin cin!

 —Patriziella