A recipe from Naples which I found in ” Italian Regional Cookery” by Valentina Harris. You could also use veal, or skinned chicken breasts.
Ingredients
- 1 1/2 lb sirloin or rump steak thinly sliced
- 6 tbsps olive oil
- 3 plump garlic cloves peeled and crushed
- 1 1/2 lb tinned tomatoes sieved
- 2 tbsps chopped flat leaf parsley
- 3 tbsps chopped basil
- sea salt and black pepper
Servings:
Instructions
- Trim any gristle or fat off the meat and flatten it as much as possible with a meat mallet. Set aside.
- Heat the oil in a frying pan wide enough to take all the meat in a single layer, Add the garlic and fry gently for about 3 minutes.
- Add the tomatoes, parsley and basil. Stir and bring to the boil. Slip the meat into the sauce and cook very quickly for about 5 minutes. Season with plenty of salt and pepper and serve immediately.
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