{"id":16801,"date":"2026-05-22T11:28:44","date_gmt":"2026-05-22T09:28:44","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/veal-straccetti-alla-pizzaiola-traditional-italian-recipe\/"},"modified":"2026-08-26T12:43:12","modified_gmt":"2026-08-26T10:43:12","slug":"veal-straccetti-alla-pizzaiola-traditional-italian-recipe","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/veal-straccetti-alla-pizzaiola-traditional-italian-recipe\/","title":{"rendered":"Veal straccetti alla pizzaiola: traditional Italian recipe"},"content":{"rendered":"<p>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 <a href=\"https:\/\/es.wikipedia.org\/wiki\/Pizzaiola\" target=\"_blank\" rel=\"noopener\">pizzaiola style<\/a> is the perfect excuse to enjoy those main courses with veal that win over the whole family.<\/p>\n<p>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&#8217;t be able to resist doing the famous &#8220;<a href=\"https:\/\/it-wikipedia-org.translate.goog\/wiki\/Fare_la_scarpetta?_x_tr_sl=it&amp;_x_tr_tl=es&amp;_x_tr_hl=es&amp;_x_tr_pto=wapp\">scarpetta<\/a>&#8220;. Let&#8217;s get to the stove!<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can see the video with all the steps of the recipe to prepare <strong>veal straccetti pizzaiola style<\/strong> in the easiest way.<br \/>\nAnd if you haven&#8217;t done so yet, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a97d113900a9\" data-id=\"8Ow6UypfUqg\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-8Ow6UypfUqg-6a97d113900a9\" data-vid=\"8Ow6UypfUqg\"   data-src=\"https:\/\/www.youtube.com\/embed\/8Ow6UypfUqg?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Veal straccetti alla pizzaiola: traditional Italian recipe ~ Recipes Second courses Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/8Ow6UypfUqg\/hqdefault.jpg\"  alt=\"Veal straccetti alla pizzaiola: traditional Italian recipe ~ Recipes Second courses Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Veal straccetti alla pizzaiola: traditional Italian recipe - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/8Ow6UypfUqg\/hqdefault.jpg\",\"uploadDate\":\"2026-05-22T11:28:44+02:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/8Ow6UypfUqg?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=8Ow6UypfUqg\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 10 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 15 min<\/p>\n<ul>\n<li>350 g of very thinly sliced veal<\/li>\n<li>400 g of hanging tomatoes, tomatoes for frying, or passata<\/li>\n<li>200 g of cherry tomatoes<\/li>\n<li>60 g of black olives with pits<\/li>\n<li>1\/2 bunch of fresh basil<\/li>\n<li>2 cloves of garlic<\/li>\n<li>50 ml of dry white wine<\/li>\n<li>1 mozzarella (optional)<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Salt and black pepper (or cayenne to taste)<\/li>\n<li>Dried oregano<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Veal straccetti alla pizzaiola: traditional Italian recipe ~ Recipes Second courses Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15880\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/05\/Straccetti-de-ternera-a-la-pizzaiola-receta-tradicional-italiana-1.jpg\"  alt=\"Veal straccetti alla pizzaiola: traditional Italian recipe ~ Recipes Second courses Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/05\/Straccetti-de-ternera-a-la-pizzaiola-receta-tradicional-italiana-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/05\/Straccetti-de-ternera-a-la-pizzaiola-receta-tradicional-italiana-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/05\/Straccetti-de-ternera-a-la-pizzaiola-receta-tradicional-italiana-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>How to prepare veal straccetti pizzaiola style<\/strong><\/h3>\n<h4><strong>Prepare the tomato base sauce<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Sear the meat quickly<\/strong><\/h4>\n<p>While the sauce is taking shape, let&#8217;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&#8217;s a matter of a moment so they don&#8217;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.<\/p>\n<h4><strong>Caramelize the cherry tomatoes<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Combine all the flavors<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>The optional touch of deliciousness and plating<\/strong><\/h4>\n<p>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&#8217;t forget to have good bread on hand for the &#8220;scarpetta&#8221;, the ideal little shoe to clean the plate and enjoy every last drop.<\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><strong>Tips and advice for a perfect result<\/strong><\/h3>\n<h4><strong>Extremely tender meat<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Choose and combine the tomatoes<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Olives, better whole<\/strong><\/h4>\n<p>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.<\/p>\n<hr \/>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Which cut of veal is best for this recipe?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I use canned tomato if I don&#8217;t have fresh ones?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Yes, if you don&#8217;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.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Is it essential to add cayenne or spice?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What is doing the &#8220;scarpetta&#8221;?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<\/div>\n<p><script type=\"application\/ld+json\">\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [{\n      \"@type\": \"Question\",\n      \"name\": \"Which cut of veal is best for this recipe?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use canned tomato if I don't have fresh ones?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Is it essential to add cayenne or spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"What is doing the \\\"scarpetta\\\"?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }]\n  }\n<\/script><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you like traditional Italian recipes and are a lover of good meat, here are other suggestions to enjoy authentic flavors:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/bistec-con-salsa-de-gorgonzola-trucos-para-una-carne-tierna-y-jugosa-2\/\" target=\"_new\" rel=\"noopener\">Steak with gorgonzola sauce<\/a><\/strong>: infallible tricks to achieve tender, juicy, and flavorful meat.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/milanesa-de-ternera-la-autentica-cotoletta-a-la-milanesa-4\/\" target=\"_new\" rel=\"noopener\">Veal Milanese<\/a><\/strong>: the authentic cotoletta alla milanese, crispy on the outside and juicy on the inside.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/tagliata-de-ternera-con-rucula-parmesano-y-vinagre-balsamico-de-modena\/\" target=\"_new\" rel=\"noopener\">Veal tagliata with arugula<\/a><\/strong>: an elegant classic, quick to prepare and perfect for any occasion.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your veal straccetti pizzaiola style!<\/strong><\/h3>\n<p>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.<br \/>\nIf you liked this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> to discover more authentic Italian dishes. Leave a comment with your impressions and share your photos on social media. I would love to see your creations!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Bon app\u00e9tit!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/V9O3xfA96XQ\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/V9O3xfA96XQ\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/V9O3xfA96XQ\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/V9O3xfA96XQ\\\/sddefault.jpg&quot;}\" data-video-id=\"V9O3xfA96XQ\">\n            <span class=\"sby-screenreader\">#Ensalada pantesca: la ensalada de #patata #tradicional #italiana y... \u00a1sin gastar un #dineral! \ud83e\udd54\ud83c\uddee\ud83c\uddf9\u2728<\/span>\n            <img  title=\"Veal straccetti alla pizzaiola: traditional Italian recipe ~ Recipes Second courses Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Veal straccetti alla pizzaiola: traditional Italian recipe ~ Recipes Second courses Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" >\n            <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n        <\/a>\n                    <div class=\"sby_play_btn\">\n            <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>       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data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/V9O3xfA96XQ\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/V9O3xfA96XQ\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/V9O3xfA96XQ\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/V9O3xfA96XQ\\\/sddefault.jpg&quot;}\" data-video-id=\"V9O3xfA96XQ\" data-video-title=\"#Ensalada pantesca: la ensalada de #patata #tradicional #italiana y... \u00a1sin gastar un #dineral! \ud83e\udd54\ud83c\uddee\ud83c\uddf9\u2728\">\n                <img  title=\"Veal straccetti alla pizzaiola: traditional Italian recipe ~ Recipes Second courses Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Veal straccetti alla pizzaiola: traditional Italian recipe ~ Recipes Second courses Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >#Ensalada pantesca: la ensalada de #patata #tradicional #italiana y... \u00a1sin gastar un #dineral! \ud83e\udd54\ud83c\uddee\ud83c\uddf9\u2728<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53Ll9uMjh2cTBWakRz\" data-date=\"1787321424\" data-video-id=\"_n28vq0VjDs\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap 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menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra\">\n                <img  title=\"Veal straccetti alla pizzaiola: traditional Italian recipe ~ Recipes Second courses Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Veal straccetti alla pizzaiola: traditional Italian recipe ~ Recipes Second courses Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra<\/span>\n                                            <\/div>\n                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class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"15872\">\n<h2 class=\"vrtl-recipe__title\">Veal straccetti pizzaiola style<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Veal straccetti alla pizzaiola: traditional Italian recipe ~ Recipes Second courses Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/05\/Straccetti-de-ternera-a-la-pizzaiola-receta-tradicional-italiana.jpg\"  alt=\"Veal straccetti alla pizzaiola: traditional Italian recipe ~ Recipes Second courses Step-by-Step in 3 Minutes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">A quick and delicious dish that evokes the classic flavors of Neapolitan pizzas. Thin, tender meat with a rich sauce of tomatoes, olives, and fresh basil.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Main course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">20 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">15 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">35 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">580 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Neapolitan cuisine, easy recipe, traditional recipe, veal<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">350<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">very thinly sliced veal<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">400<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">hanging tomatoes or passata<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">200<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">cherry tomatoes<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">60<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">pitted black olives<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1\/2<\/span> <span class=\"vrtl-recipe__ingredient-name\">bunch of fresh basil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__unit\">dientes <\/span> <span class=\"vrtl-recipe__ingredient-name\">garlic<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">50<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">dry white wine<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">mozzarella optional<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt<\/span> <span class=\"vrtl-recipe__ingredient-note\">To taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Black pepper or cayenne<\/span> <span class=\"vrtl-recipe__ingredient-note\">To taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Dried oregano<\/span> <span class=\"vrtl-recipe__ingredient-note\">To taste<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Grate the tomato if using fresh<\/li>\n<li class=\"vrtl-recipe__step\">Heat olive oil in a large skillet<\/li>\n<li class=\"vrtl-recipe__step\">Flavor the oil with a clove of garlic and fresh basil<\/li>\n<li class=\"vrtl-recipe__step\">Remove the garlic and basil when they are golden<\/li>\n<li class=\"vrtl-recipe__step\">Add the grated tomato, salt, and optional cayenne<\/li>\n<li class=\"vrtl-recipe__step\">Saut\u00e9 over low heat until the sauce thickens<\/li>\n<li class=\"vrtl-recipe__step\">Heat another skillet with olive oil over high heat<\/li>\n<li class=\"vrtl-recipe__step\">Quickly sear the veal strips with salt on both sides<\/li>\n<li class=\"vrtl-recipe__step\">Pour in the white wine and let the alcohol evaporate<\/li>\n<li class=\"vrtl-recipe__step\">Remove the meat and set it aside on a plate<\/li>\n<li class=\"vrtl-recipe__step\">Lightly clean the meat skillet and add more oil<\/li>\n<li class=\"vrtl-recipe__step\">Flavor with the second clove of garlic and remove it when golden<\/li>\n<li class=\"vrtl-recipe__step\">Incorporate the cherry tomatoes with salt and caramelize them<\/li>\n<li class=\"vrtl-recipe__step\">Add the olives and oregano to the tomato sauce<\/li>\n<li class=\"vrtl-recipe__step\">Add fresh basil leaves torn by hand<\/li>\n<li class=\"vrtl-recipe__step\">Mix the caramelized cherry tomatoes with the sauce<\/li>\n<li class=\"vrtl-recipe__step\">Incorporate the reserved meat so it regains temperature<\/li>\n<li class=\"vrtl-recipe__step\">Turn off the heat and gently mix all the ingredients<\/li>\n<li class=\"vrtl-recipe__step\">Place slices of drained mozzarella on top optionally<\/li>\n<li class=\"vrtl-recipe__step\">Cover the skillet so the cheese melts with the residual heat<\/li>\n<li class=\"vrtl-recipe__step\">Serve over a bed of fresh arugula<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/8Ow6UypfUqg\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;t be able to resist doing the famous &#8220;scarpetta&#8220;. Let&#8217;s get to the stove! Watch the video with all the steps Below you can see the video with all the steps of the recipe to prepare veal straccetti pizzaiola style in the easiest way. And if you haven&#8217;t done so yet, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine. Main ingredients For 2 people &#x23f1; Preparation time: 10 min &#x23f1; 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&#8217;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&#8217;s a matter of a moment so they don&#8217;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&#8217;t forget to have good bread on hand for the &#8220;scarpetta&#8221;, the ideal little shoe to clean the plate and enjoy every last drop. &nbsp; 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&#8217;t have fresh ones? Yes, if you don&#8217;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 &#8220;scarpetta&#8221;? 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. If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more authentic Italian dishes. Leave a comment with your impressions and share your photos on social media. I would love to see your creations! Bon app\u00e9tit! Veal straccetti pizzaiola style A quick and delicious dish that evokes the classic flavors of Neapolitan pizzas. Thin, tender meat with a rich sauce of tomatoes, olives, and fresh basil. DishMain course CuisineItalian Preparation time20 minutes Cooking time15 minutes Total time35 minutes Servings2 Calories580 kcal AuthorMia Villar Raurich TagsNeapolitan cuisine, easy recipe, traditional recipe, veal 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 Saut\u00e9 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 &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":15879,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[389,732,2689],"tags":[3370,3371,3368,3372,3369,3367],"class_list":["post-16801","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-second-courses","category-step-by-step-in-3-minutes","tag-basil","tag-black-olives","tag-cherry-tomatoes","tag-hanging-tomato","tag-mozzarella-en","tag-veal"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Veal straccetti alla pizzaiola: traditional Italian recipe ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"An irresistible and flavorful dish with strips of beef, tomato, olives, and basil. 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