Scaloppine alla Pizzaiola con Provola Affumicata by @federicofusca

10 min

4 servings

🥩

4

Beef slices

🧀

120 g

Smoked provola cheese

🫒

30 ml

Extra virgin olive oil

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🌿

1 g

Oregano

🧄

2 cloves

Garlic

🍅

250 g

Tomato passata

  1. Place
    • beef slices

    Place the 4 beef slices on a cutting board and gently pound them into thin, even scaloppine.

  2. Peel
    • garlic cloves

    Peel and lightly crush the 2 garlic cloves.

  3. Slice
    • smoked provola cheese

    Slice the smoked provola cheese into 4 even portions.

  4. Heat
    • extra virgin olive oil

    Heat 2 tablespoons of extra virgin olive oil in a wide skillet over medium-high heat.

  5. Add
    • garlic cloves

    Add the crushed garlic cloves and cook for about 30 seconds, until fragrant.

  6. Add
    • beef slices
    • salt

    Add the 4 beef slices to the skillet and season them with half the salt and black pepper.

  7. Sear
    • beef slices

    Sear the beef for about 1 minute, then turn the slices over with tongs.

  8. Pour
    • tomato passata
    • beef slices

    Pour 250 g of tomato passata around and over the beef slices.

  9. Season
    • salt

    Season the tomato sauce with the remaining salt, black pepper, and 1 teaspoon of dried oregano.

  10. Simmer
    • beef slices
    • tomato passata

    Simmer the beef in the sauce for 2 minutes, turning the slices once to coat them.

  11. Place
    • smoked provola cheese
    • beef slices

    Place one portion of smoked provola cheese over each beef slice.

  12. Cook
    • smoked provola cheese

    Cover the skillet with a lid and cook for 2 to 3 minutes, until the provola melts.

Scaloppine alla Pizzaiola con Provola Affumicata by @federicofusca

10 min

4 servings

🥩

4

Beef slices

🧀

120 g

Smoked provola cheese

🫒

30 ml

Extra virgin olive oil

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🌿

1 g

Oregano

🧄

2 cloves

Garlic

🍅

250 g

Tomato passata

Preparation Steps

  1. Step 1/12

    Place the 4 beef slices on a cutting board and gently pound them into thin, even scaloppine.

    🥩beef slices
    🪵cutting board
    🔨meat mallet

  2. Step 2/12

    Peel and lightly crush the 2 garlic cloves.

    🧄garlic cloves
    🔪knife
    🪵cutting board

  3. Step 3/12

    Slice the smoked provola cheese into 4 even portions.

    🧀smoked provola cheese
    🔪knife
    🪵cutting board

  4. Step 4/12

    Heat 2 tablespoons of extra virgin olive oil in a wide skillet over medium-high heat.

    🫒extra virgin olive oil

  5. Step 5/12

    Add the crushed garlic cloves and cook for about 30 seconds, until fragrant.

    🧄garlic cloves
    🥄wooden spoon

  6. Step 6/12

    Add the 4 beef slices to the skillet and season them with half the salt and black pepper.

    🥩beef slices
    🧂salt
    ⚫black pepper
    🥢tongs

  7. Step 7/12

    Sear the beef for about 1 minute, then turn the slices over with tongs.

    🥩beef slices
    🥢tongs

  8. Step 8/12

    Pour 250 g of tomato passata around and over the beef slices.

    🍅tomato passata
    🥩beef slices
    🥄wooden spoon

  9. Step 9/12

    Season the tomato sauce with the remaining salt, black pepper, and 1 teaspoon of dried oregano.

    🧂salt
    ⚫black pepper
    🌿dried oregano
    🥄wooden spoon

  10. Step 10/12

    Simmer the beef in the sauce for 2 minutes, turning the slices once to coat them.

    🥩beef slices
    🍅tomato passata
    🥢tongs

  11. Step 11/12

    Place one portion of smoked provola cheese over each beef slice.

    🧀smoked provola cheese
    🥩beef slices
    🥢tongs

  12. Step 12/12

    Cover the skillet with a lid and cook for 2 to 3 minutes, until the provola melts.

    🧀smoked provola cheese
    ✨lid

Composition

Ingredients

Types

Meat, Dairy, Fats and Oils, Herbs and Spices, Sauces, Vegetables

Ingredients

Beef slices, Smoked provola cheese, Extra virgin olive oil, Salt, Pepper, Oregano, Garlic, Tomato passata

Notes

Beef slices (scallops, pounded thin), Smoked provola cheese (to taste, sliced), Extra virgin olive oil (to taste), Salt (to taste), Pepper (to taste), Oregano (to taste)

Allergens

Milk

Dietetics

Dietary regimen

Low carbohydrate, Ketogenic, Gluten-Free

Calories

310 kcal

Macro nutrients

Protein: 30g, Fat: 17g, Carbohydrates: 7g, Fiber: 1.5g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 190mg, Iron: 3.1mg, Potassium: 470mg, Sodium: 470mg

Vitamins

Vitamin A: 100µg, Vitamin B12: 1.6µg, Vitamin C: 8mg, Vitamin D: 0.3µg

Preparation

Time Information

Preparation

5 minutes

Cooking

5 minutes

Overall

10 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

meat mallet, knife, cutting board, tongs, wooden spoon, lid

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Juicy, Melty, Saucy

Flavors

Savory, Tomato-rich, Garlicky, Herbaceous, Smoky, Cheesy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Cool promptly,Store in an airtight container at 4°C or below,Reheat until piping hot), freezer : 2 months (Freeze in an airtight freezer-safe container,Thaw in the fridge before reheating,Cheese texture may become less smooth after freezing)