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Recipe: Pizzaiola Sauce

Toppings - Sauces and Gravies
PIZZAIOLA SAUCE

2 lb ripe tomatoes or 2 cans (1 lb each) peeled tomatoes
4 tbsp virgin olive oil
4 large garlic cloves, crushed or pressed
salt and freshly ground black pepper (to taste)
1/2 cup dry white wine
3 sprigs chopped fresh oregano or 3 tsp dried crushed oregano

If using fresh tomatoes, peel, seed and chop; if using canned, strain and quarter; set aside.

Heat the oil in a medium saucepan and saute the garlic until light gold.

Add the tomatoes, season with a pinch of salt and pepper, then stir in the wine and oregano. Lower heat and simmer until the tomatoes are soft, but not pulped (8 to 10 minutes for fresh tomatoes, 5 minutes for canned ones), stirring occasionally. Put aside until ready to use.

This recipe for 'the sauce with the flavors of pizza' can be used to give a Neapolitan flavor to ribs, steaks, and meat balls. It can also be used for cooking fish fillets or cutlets 'alla Pizzaiola.'

Source: Italy: A Culinary Journey by Gillian Hewitt (Editor)
MsgID: 0310088
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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