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InvisibleSenor_Doobie
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steak pizziola
    #2457981 - 03/21/04 07:21 PM (12 years, 8 months ago)

I'm gonna try to cook some steak pizziola tonight. I got four chuck steaks, a jar of meatless tomato sauce, a bottle of white merlot (which is a lot like a rose`), a box of spaghetti, some onions, and some garlic cloves.

Gonna boil the spaghetti.

I'll pound he steaks til they are about 1/2 an inch thick. Then I will slit the steaks and put some minced garlic in the slits.

, and then I'll fill a pan with a little wine, and bring to high heat. Then I will brown both sides of the steak in the pan and remove them.

I will then reduce the heat to medium and add about a half a chopped onion, some fresh garlic, some tomato sauce, and a decent amount of cracked red pepper to the pan and season with italian seasoning.

I will then re-add the steak and let it all simmer for a while, until the meat is thouroughly cooked.

Then I'll serve it over spaghetti..

How does that soudn? Any suggetions?

Also I'm making bruchetta, so if someone can give me some tips on properly seasoning the tomato topping I'd appreciate that.


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Edited by Senor_Doobie (03/23/04 01:10 PM)


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InvisibleLeViTY
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Re: steak pizziola [Re: Senor_Doobie]
    #2458093 - 03/21/04 08:11 PM (12 years, 8 months ago)

That sounds really good. Make sure that when you cook the spaghetti, after you strain it, you put a little olive oil in it and move it around to prevent sticking.


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InvisibleSenor_Doobie
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Re: steak pizziola [Re: LeViTY]
    #2458107 - 03/21/04 08:16 PM (12 years, 8 months ago)

Ok thanks


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InvisibleGabbaDj
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Re: steak pizziola [Re: Senor_Doobie]
    #2458326 - 03/21/04 09:38 PM (12 years, 8 months ago)

Sounds damn tasty.

Id try it with much more wine though. Enough to get real drunk.


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GabbaDj

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InvisibleSenor_Doobie
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Re: steak pizziola [Re: GabbaDj]
    #2744330 - 05/29/04 02:54 PM (12 years, 6 months ago)

This came out really good btw


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Invisiblechinadoll
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Re: steak pizziola [Re: LeViTY]
    #2744958 - 05/29/04 07:59 PM (12 years, 6 months ago)

Actually, you shouldn't toss the pasta with oil. It does prevents the pasta from sticking together, but it also lets the sauce slide off the pasta. Just toss the pasta with sauce.

As for the brushetta: simple is best....just tomatoes, garcli, olive oil and salt and pepper.


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InvisibleShroomismM
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Re: steak pizziola [Re: Senor_Doobie]
    #2745036 - 05/29/04 09:01 PM (12 years, 6 months ago)

Bruschetta:

- Plum or grape tomatos halved and sliced thinly
- chopped fresh basil
- minced fresh garlic
- oregano if desired
- good quality olive oil
- shredded parmigiano-reggiano cheese
- salt
- pepper
- dash of sugar


There you go


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Offline0xYg3n
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Re: steak pizziola [Re: Shroomism]
    #4789282 - 10/11/05 10:58 PM (11 years, 1 month ago)

tag for the makings.


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