Jun 3, 2010

Costata alla Pizzaiola recipe

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But enough talk, let's get right to business. Today we're making Costata alla Pizzaiola, a hearty Nepolitan beef rendition that involves the use of oregano enriched pizza-style tomato sauce (hence the name) oozed over a sizzling rib eye steak. Fussy vegetarian-prone children and voracious lovers equally adore.

Ingredients for 4 guests:

4 entrecĂ´tes (steaks cut from between the 9th and 11th rib), or rib eye beefsteak
2 cups canned cherry or Roma tomatoes
3 cloves of garlic, peeled and chopped
Extra virgin olive oil
Salt and pepper to taste
Oregano (here you can go crazy)
1 teaspoon organic brown sugar

In a wide saucepan, sauté the garlic in 3 tablespoons of olive oil. When it begins to tan, add the tomatoes, a dash of salt, fat pinch of oregano and the sugar. Cook uncovered over medium heat until sauce is no longer watery, about 10-15 minutes.

Heat a griddle to fiery hot and sprinkle with coarse sea salt.

Trim only a little fat off the steak, nick the nerves and broil the meat for a few minutes to rare.

Pour the Pizzaiola sauce over the steak on the griddle and crank up the heat for another minute or two. Spattering will ensue, so be careful.

Transfer to a warm plate and wait 10 minutes before devouring. Keep bread handy for mandatory scarpetta *

* The custom in which a small piece of hand-held breadcrumb mops up any delicious food residue in plate and is eaten on repeat until plate is sweeped clean.


  1. yeah, i would not want to miss a drop...

  2. oooh this sounds delicious! i grilled a ribeye the other night but it was so boring compared to this -- thanks for the yummy idea eleonora!!

  3. I am ravenous, just reading the recipe! I just want someone else to prepare it!

  4. Hi Lola, I like, very nice, Thank you:)

  5. Oh Lola, you have taught us well about the scarpetta. What better way to enjoy it than this.

  6. Brian~ "Scarpetta" is frowned upon by table etiquette fundamentalists. But I don't care.
    Amanda~ My pleasure!
    RNSANE~ Ha ha sometimes, I feel like that too...
    CChuck~ Glad you enjoy!
    LoriE~ Very little else beats this for scarpetta. Ciao!

  7. THIS is what I'm talking about! Happy memories of mom and grandma!

  8. Lola, do they make the picture of the cow and the names of the cuts of meat in Italian? I am often confused about what to ask the butcher for when following a recipe written in English.

  9. hello there sweetie, i'm thinking of you so much.
    Chuck has an article out in an mag from Italy called Surf News, his writing looks funny(cool) in italian, i never knew there was surfing in Italy.
    We will be right over for this meal and a paddle out!
    xxx lori

  10. This site is look wonderful Lola.

    Well done!

    all the best for a prosperous time ahead.

    xx robyn

  11. Scarpetta, now that's sounds like my favorite way of eating, especially yummy entrecotes with tomato sauce

  12. First time commenting, although I have been reading your blog for months.
    Great post!
    I always chuckle when people mention "scarpetta" (or its equivalent in any other language); I remember my first American husband's horror when my whole family went after the roasted chicken drippings with some bread. When we convinced him to try it himself, he never looked back!
    Ciao, Lana

  13. Joe~ Yeah, baby c'mon: W la mamma e la nonna!!
    Saretta~ terminology traps scattered everywhere. When I was researching names in English for the book, I had a really hard time! Emailed yu some Italian charts.
    LoriA~ Wow! That's great news, give Chuck my congratulations!!
    Emom~ Big smiles!
    Robyn~ Thank you! I'm sorry I've been silent on other friends' blogs, but I have my hands full at the moment! :)
    Sarah~ It is indeed the final touch. And a cook-pleaser! I love it when my guests sop up. Good sign.
    Bibberche~ Thank you Lana, the quiet guest! Here have some wine to go with that scarpetta–from which there is hardly ever going back.

  14. A sweet hello from Frog Hollow Farm! What a fantastic looking meal - I am the beef eater in the family but I could see my Sicilian hubby sitting at the table with a chunk of fresh semolina bread in his hand, scooping up this sauce along with the drippings from the steak. As always, thank you for sharing something simple but delicious and beautiful to look at! Ciao, bella!