Veal Pizzaiola

Name: Veal Pizzaiola
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT8H40M0.000S
Yield: 2 servings
Ingredients: 5 tablespoons olive oil; 3 cloves garlic, thinly sliced; 1/2 large onion, finely chopped; 2 tablespoons fresh basil leaves, torn; 1 tablespoon fresh oregano leaves, torn; 1 tablespoon Italian seasoning; 5 anchovies, packed in oil; One 28-ounce can whole San Marzano tomatoes; 6 ounces canned tomato sauce; 4 ounces dry white wine; 4 tablespoons butter; 1/4 cup olive oil; 3 cloves garlic, sliced; Four 4-ounce slices milk-fed veal tenderloin, pounded to 1/4-inch thick; 1 tablespoon torn fresh basil; 5 ripe plum tomatoes, roughly chopped; 3 ounces dry white wine; Pinch salt; 6 ounces fresh buffalo mozzarella, sliced into 1/3-inch rounds; Finely minced fresh parsley, for garnish

Recipe courtesy of Chef Vola's Restaurant

Show: Pizza Masters

Episode: Sal's Book of Poker

Veal Pizzaiola

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Level: Easy
Yield: 2 servings

Total: 8 hr 40 min
Active: 40 min

Level: Easy
Yield: 2 servings

Total: 8 hr 40 min
Active: 40 min

Ingredients

Chef Vola's Marinara Sauce:

5 tablespoons olive oil

3 cloves garlic, thinly sliced

1/2 large onion, finely chopped

2 tablespoons fresh basil leaves, torn

1 tablespoon fresh oregano leaves, torn

1 tablespoon Italian seasoning

5 anchovies, packed in oil

One 28-ounce can whole San Marzano tomatoes

6 ounces canned tomato sauce

4 ounces dry white wine

Veal Pizzaiola:

4 tablespoons butter

1/4 cup olive oil

3 cloves garlic, sliced

Four 4-ounce slices milk-fed veal tenderloin, pounded to 1/4-inch thick

1 tablespoon torn fresh basil

5 ripe plum tomatoes, roughly chopped

3 ounces dry white wine

Pinch salt

6 ounces fresh buffalo mozzarella, sliced into 1/3-inch rounds

Finely minced fresh parsley, for garnish

Directions

For the sauce: In a medium saucepan, add the olive oil and heat over medium heat. Add the garlic and onions and saute until translucent. Add the basil, oregano, Italian seasoning and anchovies, and saute for 2 minutes. Break up the tomatoes with your hands and pour into the pan. Bring to a simmer and add the tomato sauce and wine. Reduce the heat to medium-low and simmer, covered, for up to 8 hours.
For the pizzaiola: Heat the butter and oil in a saute pan set over medium-high heat, add the garlic and saute until golden. Add the veal and saute until browned on both sides, about 4 minutes. Add the basil, tomatoes, wine and salt, and cook for 4 to 5 minutes. Add 9 ounces of the marinara sauce and continue to cook until sauce thickens and begins to deepen in color. Place the sliced mozzarella on top of the veal and reduce the heat to medium-low. Cover and cook until the mozzarella melts and the sauce is at a bubble. Plate on a large platter and garnish with parsley.

Cook’s Note

The recipe makes enough sauce for 8 to 10 servings; store any leftover sauce in the refrigerator. In addition to the Veal Pizzaiola, you can serve Chef Vola's Marinara Sauce with your favorite pasta.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Veal Pizzaiola

Veal Pizzaiola

Chef Vola's Marinara Sauce:

Veal Pizzaiola:

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