Subject: Bistecca alla Pizzaiola
From: Unicorn (unicorn@indenial.com)
Date: Fri May 26 2000 - 01:08:23 EDT
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F O O D F U N N Y
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Reader Laura Soule writes:
I thought that this was a good, corny food funny. My friend thought
it was stupid, but I found it to be eggsalent (ba dum bump)! Keep up
the good work!
Two eggs a talking in a monastery. "I really don't like it here,"
says one.
"Why not?"
"Well, you know, it's always 'Out of the frying pan and into the
friar'."
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T O D A Y ' S R E C I P E
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We may not always picture a beef steak when we think of Italian
cooking, but this may be the "national" dish of Naples.
Bistecca alla Pizzaiola
3 Tbs (45 ml) olive oil
2 cloves garlic, finely chopped
2 cups (500 ml) canned Italian tomatoes,
drained and coarsely chopped
1 tsp (5 ml) dried oregano
Salt and freshly ground pepper to taste
3 - 4 lb (1.3 - 1.8 Kg) T-bone, Porterhouse, or sirloin steak
Heat 2 tablespoons (30 ml) of the olive oil in a saucepan over
moderate heat. Add the garlic and cook for 1 minute. Add the
tomatoes, oregano, salt, and pepper and cook for 5 minutes, stirring
frequently. Remove from heat and set aside. Heat the remaining olive
oil in a large skillet over high heat. Season the steak with salt and
pepper and brown in the oil for 2 minutes on each side. Lower the
heat to moderate and add the tomato sauce, spooning it over and around
the meat. Cover tightly and cook an additional 5 to 10 minutes, until
the steak is done to your taste. Scrape the sauce off the steak and
remove the steak to a cutting board. Simmer the sauce remaining in
the skillet, scraping the bottom of the pan. Carve the steak into
thick slices and serve topped with the sauce. Serves 4 to 6.
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