Carne alla Pizzaiola
Servings: 4
Preparation Time: 5 minutes
Start to Finish Time: 20 minutes
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8 thinly sliced beef cutlets
3 tablespoons Aurora Grape Seed Oil
1 tablespoon Aurora Minced Garlic
1/4 tablespoon hot pepper flakes
1/4 cup white wine
350 milliliters Rodolfi Pizza Sauce
1/2 cup Aurora Vegetable Stock
2 tablespoons Frantoi Cutrera Extra Virgin Olive Oil
fresh basil, for garnish
Aurora Kosher Salt
freshly ground black pepper
Serving Ideas: Serve with pasta, rice, potatoes or freshly baked bread!
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Heat a large pan over high heat and add 1 tbsp grapeseed oil. Season cutlets with salt and pepper, then sear for 10–15 seconds per side. Cut in half if too large. Work in batches to avoid overcrowding, adding more oil as needed. Set aside once seared.
Reduce heat to medium and add more grapeseed oil if needed. Sauté garlic and chili flakes for 20 seconds, then deglaze with wine. Stir to release browned bits, reduce wine by half, then add Rodolfi Pizza Sauce. Simmer for a few minutes.
Raise heat to medium-high and add the cutlets with their juices to the sauce. Simmer for 3–4 minutes, gently moving them around. Do not overcook — they’re thin and cook quickly.
Transfer to a serving dish, drizzle with Frantoi Cutrera extra virgin olive oil, and top with fresh basil.
Enjoy!
