Carmela Soprano's Bistecca Pizzaiola, Steak Pizzamaker's style

It's too soon to pull out those turkey leftovers.

Every time you go near the freezer, some wise guy starts to cluck.

The gang wants meat.

So, let 'em have it.

Cooking The Neapolitan Way in Artie's The Sopranos Family Cookbook, was written 

by Ms. Natalie Del Greco, a Newark librarian.

She gave a nice bit of history about Naples and its food.

She described Neapolitan food as being straightforward.

Neapolitans were once called mangiafoglie, or leaf eaters, by Northern Italians

because they ate so many vegetables.

Don't worry, this is a meat recipe.

No fancy cuts.

It can use whatever you have on hand.

I find it works well with frozen meat patties.

Frozen patties may not be tradition Neapolitan fare.

But it's a safe bet you have them in the freezer next to the leftover turkey.

If you told the kids this is meat Pizzamaker's style, a slice of mozzarella on 

each serving would be a good idea.

Saves a lot of pointless discussion.

You know what I mean.

                        Bistecca Pizzaiola

Serves 4

Pat dry

4 small tender steaks

In a large skillet heat over medium heat

2 Tablespoons olive oil

Add the steaks to the pan and cook, turning once, until browned.

Transfer the meat to a platter.

Sprinkle with 

Salt and pepper

In the same skillet scatter

2 large garlic cloves, finely chopped

Cook for 1 minute.

Add

1 28-ounce can Italian tomatoes, drained and chopped

1 teaspoon oregano

pinch of crushed red pepper

salt to taste

Bring the sauce to a simmer.

Cook for 20 minutes.

Return the meat to the sauce.

Cook, turning the meat once, until they are hot.

This could be served with pasta, rice or potatoes.

Burger buns would do, too.

Think of it as a distant cousin of Sloppy Joes.

Would I make Bistecca Pizzaiola again?

Sure.

Along with plenty of vegetables.

Let's not forget Neapolitans were once called mangiafoglie.

One recipe down.  Fifty-two more to go.