📖 Aldo’s book, with his mother’s recipes: https://aldobellini.com
Stop buying ribeye for the whole family! If your steak dinner comes out gray and chewy at the edges, and every fix you try (a pricier cut, a hotter pan, slicing it thinner so it goes around) only leaves a few sad slices on each plate and everyone reaching for more bread, this one’s for you. In this video, Aldo Bellini shares the old Italian way to cook the cheap cut everyone walks past so it feeds the whole family with leftovers and comes out so tender it falls apart under a fork. There’s an old Italian rule about cheap meat that explains the whole problem.
You’ll learn:
• why the ugly piece with a line of gristle is the one to take home, and why ribeye only comes out drier
• why cutting the meat before it cooks puts a whole portion on every plate
• the salting trick that makes the meat taste of itself, not just the sauce
• how a crowded pan turns your steak gray instead of brown
• the herb that gives this dish its name, and why you should never wash that pan
• why a jar of ready-made sauce catches on the bottom long before the meat is ready
• when the peppers go in, and why it matters more than what they are
• why this cut gets softer the longer it cooks, and the fork test that tells you when it’s ready
#CarneAllaPizzaiola #ItalianCooking #ItalianFood
3 Comments
Great lesson on how to avoid those elite cuts….good news for those who can afford to eat out all the time.
I would have preferred to see this recipe with brown gravy instead of a tomato sauce. And thanks for the boiling tip. Now I know exactly what happened to my pot roast this past Sunday!
With the price of beef up here in Alberta Canada, I don't even buy it anymore. I go now for pork. It's good, but it's not beef. I really miss beef. As of today, Boneless blade steak: $17.00/lb ($37.46/kg), Blade simmering steak, club pack: $15.99/lb ($35.25/kg) in Canadian dollars. Do you do pork this way as well?