Traditional Italian cuisine gives us preparations that transform very simple ingredients into truly memorable creations. Among the most beloved and tasty veal recipes, one wonder stands out that evokes the aromas of classic Neapolitan pizzas. Preparing delicious veal straccetti pizzaiola style is the perfect excuse to enjoy those main courses with veal that win over the whole family.
With very thin meat fillets, the charm of meat recipes with tomato, the intense flavor of black olives, and the unmistakable touch of fresh basil, you will achieve a popular Italian cuisine recipe that smells like summer. There are different ways to prepare this delight, but here we gather the best of each home and an extra touch of deliciousness so that the result is unbeatable. Plus, I promise you that in the end, you won’t be able to resist doing the famous “scarpetta“. Let’s get to the stove!
Watch the video with all the steps
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Main ingredients
For 2 people
⏱ Preparation time: 10 min
⏱ Cooking time: 15 min
- 350 g of very thinly sliced veal
- 400 g of hanging tomatoes, tomatoes for frying, or passata
- 200 g of cherry tomatoes
- 60 g of black olives with pits
- 1/2 bunch of fresh basil
- 2 cloves of garlic
- 50 ml of dry white wine
- 1 mozzarella (optional)
- Extra virgin olive oil
- Salt and black pepper (or cayenne to taste)
- Dried oregano
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare veal straccetti pizzaiola style
Prepare the tomato base sauce
If you use fresh tomatoes, cut them in half and grate them. In a large frying pan or skillet, heat a generous drizzle of extra virgin olive oil. Add a clove of garlic and a few sprigs of fresh basil to flavor the oil. When the garlic and basil are golden, remove them. Incorporate the grated tomato, a tiny bit of salt, and, if you like a spicy touch, a cayenne pepper. Let it fry slowly (piano piano) over low heat until it concentrates.
Sear the meat quickly
While the sauce is taking shape, let’s go for the meat in another very hot pan with extra virgin olive oil. Add the veal strips, add a little salt, and flip them very quickly. It’s a matter of a moment so they don’t toughen up. Pour in the dry white wine and, as soon as the smell of alcohol disappears, remove the meat and set it aside on a plate.
Caramelize the cherry tomatoes
Lightly clean the meat pan with paper towels and add another drizzle of oil. Flavor with the second clove of garlic and, when golden, remove it. Incorporate the whole cherry tomatoes, a little salt, and sear them well. The goal is for them to be caramelized on the outside but retain a touch of freshness on the inside.
Combine all the flavors
When the grated tomato sauce is concentrated, turn off the heat. Incorporate the fresh basil torn by hand and a little dried oregano. Resume the heat and add the black olives and the caramelized cherry tomatoes. Finally, add the veal straccetti back in so that all the ingredients integrate. Stir just enough for the meat to warm up and turn off the heat.
The optional touch of deliciousness and plating
If you want an extra point of creaminess, distribute pieces of mozzarella (previously drained in a colander to remove the whey) over the meat. Cover the pan for a moment so that the residual heat melts it gently. Serve the veal straccetti pizzaiola style over a bed of fresh arugula. And of course, don’t forget to have good bread on hand for the “scarpetta”, the ideal little shoe to clean the plate and enjoy every last drop.
Tips and advice for a perfect result
Extremely tender meat
The secret for this dish to be a success is for the veal to be sliced very thinly. If the fillets you have at home are a bit thick, place them between two sheets of plastic wrap and hit them lightly with a meat mallet to flatten them.
Choose and combine the tomatoes
In summer, tomatoes for sauce are unbeatable, but hanging tomatoes work wonderfully for much of the year. Combining the grated tomato sauce with the whole seared cherry tomatoes provides two different textures that give the dish a spectacular consistency.
Olives, better whole
Always use black olives that still have the pit. They hold up much better to heat, do not fall apart in the pan, and retain a much more authentic flavor than pitted varieties.
Frequently Asked Questions
Which cut of veal is best for this recipe?
The ideal is to use clean and tender cuts of veal that allow for very thin slicing, as the cooking must be very fast (quick sear) so that the meat maintains its juiciness.
Can I use canned tomato if I don’t have fresh ones?
Yes, if you don’t have good tomatoes to grate, you can use a good quality canned tomato passata. It will facilitate the process and the result will still be excellent.
Is it essential to add cayenne or spice?
No, the touch of cayenne (peperoncino) is totally optional. If you prefer to avoid the spice, you can perfectly substitute it with a little ground black pepper.
What is doing the “scarpetta”?
Doing the scarpetta (the little shoe) is the traditional Italian custom of using a piece of bread to mop up the sauce left on the plate after finishing a meal. In this recipe, it is an almost mandatory step.
Related recipes you will love
If you like traditional Italian recipes and are a lover of good meat, here are other suggestions to enjoy authentic flavors:
- Steak with gorgonzola sauce: infallible tricks to achieve tender, juicy, and flavorful meat.
- Veal Milanese: the authentic cotoletta alla milanese, crispy on the outside and juicy on the inside.
- Veal tagliata with arugula: an elegant classic, quick to prepare and perfect for any occasion.
Enjoy your veal straccetti pizzaiola style!
This recipe is proof that with simple ingredients and a little love, you can create delicious and comforting dishes. Go ahead and prepare it at home and tell me in the comments how it turned out.
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Bon appétit!
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The card
Veal straccetti pizzaiola style
Ingredients
- 350 g very thinly sliced veal
- 400 g hanging tomatoes or passata
- 200 g cherry tomatoes
- 60 g pitted black olives
- 1/2 bunch of fresh basil
- 2 dientes garlic
- 50 ml dry white wine
- 1 mozzarella optional
- Extra virgin olive oil
- Salt To taste
- Black pepper or cayenne To taste
- Dried oregano To taste
Instructions
- Grate the tomato if using fresh
- Heat olive oil in a large skillet
- Flavor the oil with a clove of garlic and fresh basil
- Remove the garlic and basil when they are golden
- Add the grated tomato, salt, and optional cayenne
- Sauté over low heat until the sauce thickens
- Heat another skillet with olive oil over high heat
- Quickly sear the veal strips with salt on both sides
- Pour in the white wine and let the alcohol evaporate
- Remove the meat and set it aside on a plate
- Lightly clean the meat skillet and add more oil
- Flavor with the second clove of garlic and remove it when golden
- Incorporate the cherry tomatoes with salt and caramelize them
- Add the olives and oregano to the tomato sauce
- Add fresh basil leaves torn by hand
- Mix the caramelized cherry tomatoes with the sauce
- Incorporate the reserved meat so it regains temperature
- Turn off the heat and gently mix all the ingredients
- Place slices of drained mozzarella on top optionally
- Cover the skillet so the cheese melts with the residual heat
- Serve over a bed of fresh arugula
Video
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