Veal pizzaiola is a flavorful Italian dish that combines tender veal with a rich tomato sauce. In this guide, we’ll cover everything you need to know about making and enjoying this Italian classic.
What is Veal Pizzaiola?
Veal pizzaiola features thin cuts of veal simmered in a chunky, herbaceous tomato sauce. It is sometimes referred to as veal alla pizzaiola.
The sauce is made from tomatoes, garlic, olive oil, white wine, capers, and fresh herbs. The sauce both braises the veal and provides big, bright flavor. The end result is fork-tender veal napped in a vibrant, tomatoey sauce.
Veal pizzaiola is served as an entree, usually over pasta or polenta. It can also be served as an appetizer atop bread. It makes a comforting, homey Italian meal.
The Origins of Veal Pizzaiola
Veal pizzaiola originated in southern Italy, especially Naples. The name comes from the Neapolitan word “pizzaiuolo” meaning pizza maker.
The sauce used in veal pizzaiola resembles the typical toppings found on a Neapolitan pizza – tomato, garlic, olive oil, oregano. So the dish came to be known as “in the style of the pizza maker.”
Over time, veal pizzaiola grew popular throughout Italy. It became a staple homestyle dish using simple, affordable ingredients.
Veal Cut Options for Pizzaiola
The most common cuts of veal used in pizzaiola include
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Cutlets – Thin boneless slices from the leg. Often pounded to uniform thinness.
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Scaloppine – Thin slices from the leg, hip or loin. Typically 2-4 oz each.
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Osso buco – Cross-cut slices from the veal shank featuring the marrow bone.
The thin cuts allow the veal to cook quickly in the sauce and become very tender. Osso buco takes longer to cook but gives incredible rich flavor.
How to Make Veal Pizzaiola
Veal pizzaiola comes together easily by braising the veal in the flavorful tomato sauce. Here is an overview of the simple process:
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Cook aromatics – Sauté garlic and onion in olive oil until softened.
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Simmer sauce – Add tomatoes, wine, capers and herbs. Simmer 20-30 minutes.
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Brown veal – Quickly brown veal slices on both sides in the sauce pan.
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Braise veal – Nestle veal into the sauce, cover and simmer until fork tender.
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Finish and serve – Adjust seasoning, garnish with parsley and serve over pasta or polenta.
The method can be easily adjusted based on the veal cut used. Osso buco, for example, takes much longer to become tender.
Tips for Making the Best Veal Pizzaiola
Here are some tips for achieving the perfect veal pizzaiola every time:
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Use high quality tomatoes – Canned San Marzano or fresh ripe tomatoes have the best flavor.
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Don’t overcook the veal – Check often and remove veal as soon as it is fork tender.
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Use a generous amount of olive oil for richness.
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Sauté the garlic slowly to develop its flavor without burning.
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Add fresh basil and parsley at the end for a burst of color and flavor.
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Cook the pasta separately to avoid mushiness, then mix together.
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Let the sauce simmer at least 20 minutes to develop deep, complex flavor.
Variations on Classic Veal Pizzaiola
While the traditional version is hard to beat, there are some fun ways to put a new spin on veal pizzaiola:
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Add sliced bell peppers when cooking the aromatics for sweetness.
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Use red wine instead of white wine for a more robust flavor.
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Stir in a spoonful of tomato paste for thicker, richer sauce.
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Top with shredded mozzarella or ricotta salata cheese before serving.
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Garnish with sliced black olives for a briny, salty note.
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Mix in hot pepper flakes for a touch of heat.
Feel free to customize veal pizzaiola to suit your tastes – just keep the veal, tomatoes and herbs at the heart of the dish.
Perfect Pairings and Side Dishes
Veal pizzaiola pairs wonderfully with:
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Pasta – Toss the veal sauce with pappardelle, rigatoni or penne.
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Polenta – Soft, creamy polenta is a classic match for hearty veal pizzaiola.
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Crusty bread – Use bread to soak up the delicious sauce. Focaccia and ciabatta work great.
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Steamed broccoli – Simple steamed or roasted broccoli complements the flavors.
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Green salad – A fresh, vibrant salad balances the richness.
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Red wine – An Italian Chianti, Montepulciano or Primitivo.
With a well-paired side dish, wine and a loaf of bread, veal pizzaiola makes for a satisfying Italian feast.
Frequently Asked Questions About Veal Pizzaiola
If you’re new to making veal pizzaiola at home, you probably have some questions. Here are answers to some common FAQs:
What’s the difference between veal pizzaiola and veal parmigiana?
Veal parm features breaded, fried cutlets topped with tomato sauce and cheese. Pizzaiola is simmered in tomato sauce without breading or cheese.
Can I use beef instead of veal in pizzaiola?
Absolutely. Beef pizzaiola is very common and made exactly the same way. Any stewing beef works well.
What wine pairs best with veal pizzaiola?
An Italian red like Chianti, Montepulciano, or Primitivo is a classic pairing. Dry white wines also work well.
What sides go with veal pizzaiola?
Buttery polenta, crusty bread, pasta and steamed broccoli are perfect pairings. A fresh green salad balances the richness.
How long does veal pizzaiola take to cook?
Plan on 30-60 minutes simmering time for thin cuts like scaloppine. Osso buco can take 1 1/2 to 2 hours to become tender.
Can I prepare veal pizzaiola in advance?
Yes, the sauce and veal can be cooked 1-2 days in advance then reheated together gently before serving.
Now that you’re an expert on this Italian classic, it’s time to gather some fresh ingredients and simmer up a batch of hearty, comforting veal pizzaiola. Mangia!