Mangia Con Elena

Bistecca alla Pizzaoila It is b elieved that Pizzaoila got its beginnings in the Campania region of Naples. It really has no connection with pizza except that it is a tomato, basil and oregano based sauce. It was created tenderize tougher and more economical cuts of meat by braising it in the sauce. Many Italian households serve this dish but it is not always called pizzaoila. My mother would make this and call it simply "carne con pomodori"- meat with tomatoes. She would cut up the meat into bite sized pieces which I did not do but is certainly an option. You can also add red or yellow peppers to it for extra flavour and colour. This dish can be served with crusty bread for dipping into the sauce or with pasta that sauce gets mixed into. Honestly for me the best way to eat it is with a nice piece of fresh, crusty Italian bread and a salad or greens on the side.  As always with my recipes, please consider your own and your family's taste preferences. Let your taste buds a