Pizzaiola literally means “meat in pizza style” I first learned this recipe from nonna Rose [my friends grandma] she was born and raised in Naples, she would often tell me she would choose the less expensive cuts of beef like chuck and use her leftover tomato sauce, crushed tomatoes, garlic, onion, white wine, oregano and olive oil into a pot and she would slowly simmer it for 2 hours, I loved every single bite I was given; but I wanted to change it up with the approval of nonna. I explained that I wanted something fast and easy yet still flavorful so I took her suggestions and long story short I made a hybrid version of her tips and my tips. Basically using a more leaner, cleaner and quicker style of beef to reduce the time; were going from cooking a 2 ½ hour meal to a 20 minute cooking meal; also this sort of beef we choose was at a medium price range and that’s where the sirloin beef came to our minds; I also took away two ingredients which was the white wine and tomato sauce. Nonna mentioned that the white wine and the tomato sauce she uses was to mostly add liquid for the long cooking time; so I took away those ingredients and opted for the diced tomatoes and the no wine. At the end of the day she enjoyed it and I was happy I could share something with you! I really hope you enjoy our hybrid recipe and that it brings you a taste of Naples.

Thank You Nonna Rose!

This dry rubbed salmon recipe is the perfect mix of spices. Ginger and paprika make this dry rub stand out, crisp on the outside and tender in the inside. In this recipe and video I will show you how to get that nice sizzling sear pair this with a crisp romaine, scallion and cilantro salad and you’ve got yourself a beautiful restaurant worthy salad. Use your own dressing or vinaigrette and voila!