By BOB ZIMORINO
Pork Scallopine Pizziola is one of my favorite dishes, similar to the ones listed on https://makeadish.net/. It is so, because it includes a freshly made tomato sauce also known as Marinara. Some say that marinara refers to the origins of the sauce, going back to Italian sailors cooking it, because the acid in the tomatoes would allow it to keep and not spoil readily.
Like so many things in life this sauce has evolved. In many parts of the world, marinara refers to a seafood version of this sauce, even though originally there was no seafood in it but was prepared by sailors. In this country it is more of a freshly made tomato sauce rather than the longer cooked Sugo Pomodoro (traditional tomato sauce).
One of the things that I like about this sauce is that by itself, it is a delicious tomato sauce, that is the perfect compliment to pasta and rice. It is also adaptable to seafood, poultry, beef, pork and tofu or other meat substitutes. It is also adaptable to adding other goodies to it like broccoli, carrots, black beans, green beans, artichoke hearts, or whatever your imagination allows you.
How does Pizziola (some spell it Pizzaiola) fit into the picture? Pizziola was originally used in the preparation of tougher cuts of meat. By braising them in tomato sauce the acid in the tomatoes help break down muscle tissue making meats more tender. Recent adaptations to the dish however are more about taking better cuts of meat and cooking them in a marinara sauce, such as the dish we will prepare here today.
Pork Scallops – 1 Center cut loin chop (boneless) sliced horizontally to create 3 nice scallops
Bell Pepper – chopped
Onion – chopped
Garlic – minced
Red wine – optional
Tomatoes – 12 oz. can of crushed tomatoes in puree
Parsley – chopped
Oregano – ½ tsp
Parmesan Cheese
Let’s talk about the basis for a great tomato sauce. Peppers, onions and garlic are used in great sauces the world around. They are often referred to as the “Holy Trinity” of foods because of what they add to soups, stews and chilies as well as so many other great dishes. First let’s talk about different kinds of peppers.
Now let’s chop a green bell pepper for use in this dish.
And now the onion
We are now ready to sauté these great things together to create our dish.
Next up comes another variation on this sauce showing you again that using your imagination gives you access to creating as many dishes as you can handle. Remember it is all about “What if?” Thanks for watching and reading!
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Read Bob’s previous blogs in this series: Chicken Picatta (VIDEO BLOG) The Art of Sauté, Part One, The Art of Sauté, Part Two, The Art of Saute, Part Three, and Big Louie and the Dinner Crew.
Visit the “Taste It” archive or check out Bob’s recipes.
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Bob Zimorino is a full-time real estate agent with Lambros/ERA Real Estate, a retired Certified Executive Chef, a musician with the popular local band Mudfoot and the Dirty Soles, a dad, and a grandpa. He shares the experiences from his life that helped shape his careers and hobbies. His weekly “Taste It” blog is his take on the evolution of food in his lifetime.
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