Английская Википедия:Carne pizzaiola

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Файл:Venezia Chicken Pizzaiola.jpg
Chicken pizzaiola in Venice, Italy
Файл:Bistecca alla pizzaiola con patate e carciofi.jpg
Beef pizzaiola with potatoes and artichokes

Carne pizzaiola or carne alla pizzaiola (roughly translated as "meat in pizza style"), sometimes referred to just as pizzaiola, is a dish derived from the Neapolitan and Apulian tradition that features meat (often less expensive cuts of beef) cooked with tomatoes, olive oil, garlic, and white wine long enough to tenderize the meat. Most versions also include tomato paste, oregano and basil.[1][2]

History

The history of the pizzaiola is somewhat uncertain, even if the origin is almost certainly Neapolitan.[3] The recipe has known a wide diffusion and has been the subject of numerous reinterpretations.

See also

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References

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External links


Шаблон:Italy-cuisine-stub

  1. Шаблон:Cite web
  2. Шаблон:Cite book
  3. Jeanne Caròla Francesconi, La cucina napoletana, Grimaldi Editore (2010) Шаблон:ISBN