Generality

Carne alla pizzaiola is the name used for a group of typical Italian recipes , prepared with two main ingredients: meatveal , beef or pork ) and tomato .
Pizzaiola meat has a multitude of gastronomic variations, which affect both the ingredients and the cooking method ; this differentiates them: delicate or consistent recipes, highly digestible or more tenacious, quick or prolonged execution, etc.


Overall, pizzaiola meat is a dish ( second course ) with an average caloric intake , depending above all on the quantity of seasoning fats and the type of meatIt is also necessary to keep in mind that this recipe lends itself to an abundant use of bread (or potatoes , white rice , couscous , bulgur , etc.), an essential characteristic in evaluating the caloric impact on the diet. The tomato from the pizzaiola meat can also represent a sort of side dish, but some steamed or pan-fried vegetables (in particular the sautéed tegolini ) completes the recipe perfectly. To get an idea of ​​the nutritional profile of this dish, the chemical detail relating to a recipe with ingredients that are within the average range compared to those likely to be used will be summarized below.

Nutritional Characteristics

Example Ingredients of Meat Pizzaiola for 2-3 people : pork loin ( lean meat ) 300g, peeled tomatoes (pulp and juice) 200g, extra virgin olive oil 40g, fresh parsley 10g, garlic to taste. This pizzaiola meat recipe provides a medium amount of energy, with a caloric prevalence of lipids over proteins (however abundant) and carbohydrates . The triglycerides of pizzaiola meat are those coming from the seasoning fats used in cooking (in this case extra virgin olive oil ) and from the meat (in this case the pork loin); fatty acids are predominantly unsaturated, with a portion of monounsaturated that exceeds that of saturated , polyunsaturated and the sum of both.

Nutritional Values ​​Carme alla Pizzaiola with Pork Loin
Chemical composition Value per 100g
Edible part 100%
Waterfall 75.4g
Proteins 12.2g
Total lipids 10.2g
Saturated fatty acids 2.26g
Monounsaturated fatty acids 6.84g
Polyunsaturated fatty acids 1.05g
Cholesterol 32.2mg
Available carbohydrates 1.1g
Starch 0.0g
Soluble sugars 1.1g
Total fibre 0.4g
Soluble fiber – g
Insoluble fibre – g
Alcohol 0.0g
Power 144.7kcal
Sodium 32.2mg
Potassium 308.2mg
Iron 0.6mg
Soccer 16.6mg
Phosphorus 125.2mg
Magnesium – mg
Zinc 1.3mg
Copper – mg
Selenium – µg
Thiamine 1.3mg
Riboflavin 0.88mg
Niacin 2.98mg
Vitamin A retinol equivalents 47.54µg
C vitamin 9.81mg
Vitamin E 2.07mg

The peptides in pizzaiola meat are predominantly of high biological value , as they derive from animal muscle tissue . This means that the amino acid pool of the recipe is complete, which is why it should meet every protein requirement in the human body.
The carbohydrates are few, of the monosaccharide type ( fructose ), and coming from ingredients of plant origin; fibers are also in short supply.
The cholesterol contained in pizzaiola meat is rather moderate and does not represent a limit to the use of this recipe in the usual diet.
As regards the vitamin aspect , pizzaiola meat seems to boast fair concentrations of the water-soluble thiamine (vit. B1) and niacin ( vit. PP ). Riboflavin ( vit. B2 ) is not negligible, but not very high either; ascorbic acid ( vit. C), in addition to not being well present, undergoes significant degradation with cooking. Regarding fat-soluble ones, however, a fair concentration of retinol equivalents (pro vit. A) is appreciated .
Analyzing the mineral profile, pizzaiola meat contains only a fair portion of potassium , while the iron concentration (normally high in meategg and fish- based dishes ) seems disappointing; the amount of sodium is normally low, but the discretionary addition defeats any attempt at estimation.
Pizzaiola meat is a recipe that lends itself to the vast majority of diets. It has no contraindications in diets for metabolic diseases such as: type 2 diabetes mellitus , hypertriglyceridemia , hypercholesterolemia (since, despite the presence of meat, the amount of cholesterol is moderate), hypertension and metabolic syndrome ; in case of overweight or obesity , it is necessary to reduce the portions to the lower limit of applicability.
From a hygienic point of view, pizzaiola meat does not present any type of contraindication.
The average portion of pizzaiola meat is 150-250g (215-360kcal).

Variables in the Recipe

Pizzaiola meat can be prepared in many ways. As anticipated, the muscle can be beef, veal or pork, although the most suitable one is beef. The desirable cuts are of various types: walnut, bell, sirloin , some parts of the shoulder, etc. Obviously, the choice also depends on the rest of the recipe, i.e. the preparation technique. For long cooking it is possible to use tougher pieces, with more connective and adipose tissue ; on the contrary, for rapid ones it is better to focus on lean and not very resistant types. In both cases, the meat must be cut into more or less thin slices and the thickness, logically, depends on the length of the heat treatment. Even when it comes to tomatoes, the choice is quite wide. The commonly used ingredients include: puree , peeled tomatoes, concentrate and fresh ripe tomatoes; the use of the latter is rare, but they offer an ideal alternative for quick cooking in hot seasons. Now we come to garlic; whole or chopped, poached or naked, raw or cooked, it is absolutely essential. In long cooking, it is preferred whole, whether poached (removed after the oil has been flavoured) or naked (whole or in half) and left until the end of cooking; in this case, it lends itself to cooking with longer times. On the contrary, chopped or squeezed, to be added raw at the end of cooking, it is exceptional in quick preparations and in hot seasons; obviously, it must be the cook’s responsibility to remove the soul and make sufficient but not too abundant use of it. An entire paragraph could be written about the spices to use in pizzaiola meat; the most used odors are: oregano (fresh or dried), parsley (fresh) and basil (fresh); mint and marjoram are only relatively relevant alternatives. The spicy component must never be missing, most often represented by black pepper and rarely by chili pepper . Spices should also be added only at the end of cooking; parsley and basil especially typify quick cooking summer recipes. The seasoning fat used for cooking should be extra virgin olive oil but, especially in longer cooking sessions characterized by the use of concentrated tomato, some use butter . Lastly, since it is not always present, wine

. This, strictly white and dry, is to be counted only in recipes that require browning and blending the meat.
Below, we will briefly mention some methods to use for cooking meat pizzaiola:

  1. Brown the meat in the oil with the garlic, blend it and, letting the alcohol evaporate, add the tomato. Finish cooking by reaching the right density. Regular spices and salt– very long shelf life
  2. Brown the meat in the oil, deglaze it and let the alcohol evaporate; separately, prepare a garlic tomato sauceand add it to the meat. Finish cooking by reaching the right density. Regular spices and salt – long shelf life
  3. Prepare a garlic tomato sauce and, once thick, add the raw meat. As soon as the latter changes color, turn off the heat. Regular spices and salt – short duration
  4. Brown the meat in the oil, deglaze it and let the alcohol evaporate; add diced tomato, leave to dry and season with salt and spices (minced raw garlic) – very short duration.

Obviously, the combination of all the variables can give rise to a multitude of recipes. Some variations also involve the use of cheese to be added at the end of cooking, directly into the pan but with the heat turned off. Suitable dairy products are: low-moisture mozzarella , fontina and Emmentaler ; some are satisfied with thin slices or other melted cheeses .