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Steak Pizzaiola

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 If you love big, bold flavours—and I know you do—then Steak Pizzaiola is about to become your new favourite. This is Italian home cooking at its rustic best: tender steak simmered in a garlicky, tomato-rich sauce that’s punchy, herby, and absolutely loaded with personality. It’s the kind of dish you make once and find yourself craving again and again.

Steak Pizzaiola on a serving plate next to broccoli salad.

What is Steak Pizzaiola?

Steak Pizzaiola (or Bistecca alla Pizzaiola) comes from Southern Italy, and the name says it all—it literally means “steak in the style of the pizza-maker.”

That’s because the sauce tastes like something you’d find on a proper Neapolitan pizza: tomatoes, garlic, oregano, olive oil, maybe some capers or olives, and a bit of chilli heat if you’re into that. And you know I am.

Now, there are loads of variations on this dish. Some people cook it low and slow with cheaper cuts, letting the sauce tenderise the meat. Others go for quick-seared steak and a fast sauce. I like to meet somewhere in the middle—get a good-quality steak, sear it hot, and finish it in the sauce just long enough to marry the flavours. The result? Tender meat, punchy sauce, and one very happy cook.

Ingredients

There aren't a lot of ingredients in a good steak pizzaiola but they all go so well together.

The ingredients for the recipe laid out on a counter top.
  • minute steaks
  • neutral vegetable oil or beef tallow
  • garlic
  • tomato paste
  • dry white wine
  • tomatoes
  • dried oregano
  • Parmesan
  • Mozzarella
  • parsley
  • Salt and pepper
  • dried chili flakes (optional)

See recipe card for quantities.

Step by step photos.

Check out my step by step photographs to see just how easy this steak pizzaiola is to make.

Pounding the minute steaks to flatten some.
  1. Step 1: Pound the steaks to flatten and tenderize them. This is optional. If using thicker, more expensive cuts like sirloin or ribeye, you might like to leave them as they are and enjoy them like you would any steak in the sauce cooked to your preferred doneness.
Searing the steaks on both sides for a few minutes to brown.
  1. Step 2: Heat your oil or beef tallow over a high heat. When your pan is smoking hot, sear the steaks for one minute per side. Transfer to a plate and set aside.
Blending the tomatoes into a sauce consistency.
  1. Step 3: Blend the tomatoes until smooth and set aside.
Adding the garlic and tomato paste to the pan to fry for about a minute.
  1. Step 4: Using the same pan that you seared your steaks, fry the garlic and tomato paste over a medium heat for about 30 seconds in oil or beef tallow.
Adding the wine to deglaze the pan and bringing it all to a simmer.
  1. Step 3: Pour in the wine to deglaze the pan. Bring to a simmer.
Adding the blended tomatoes and oregano to the pan.
  1. Step 4: Pour in the blended tomatoes and stir well to combine. Bring to a simmer.
Bringing the sauce to a simmer and adding a handful of Parmesan cheese.
  1. Step 3: Add half of the Parmesan cheese and stir it into the sauce. Season with salt and pepper to taste and add the chili flakes, if using.
Placing the seared steaks on top and topping them with Mozzarella and Parmesan
  1. Step 4: Now add your seared steaks and top with the Mozzarella and remaining Parmesan.
The Pizzaiola after being baked in the oven.
  1. Step 3: Pre-heat your oven grill to it's highest setting and place the pizzaiola under it. Grill for about 10 minutes or until the cheese melts and browns in places.
Serving the Pizzaiola with pasta on a serving plate.
  1. Step 4: Serve hot. Steak pizzaiola is delicious served simply with pasta or you could also serve it with polenta, mashed potatoes or crusty bread.

Substitutions

If you like, you can also use other main ingredients if beef isn't your thing.

  • Venison - Steak pizzaiola is delicious made with venison. Use haunch steaks if you want to cook it quickly and tougher rump steaks if you prefer a deeper flavour and slower cook.
  • Chicken - This dish is often made with chicken or wild poultry. I like to pound chicken thighs flat and then sear them exactly as you do with beef minute steaks.
  • Vegetarian - If you don't want to add meat, this dish will still be good. Try adding roasted potatoes or steamed broccoli or cauliflower before adding the cheese and sticking it in the oven to roast.

Variations

There are a number of things you can do to change your steak pizzaiola while still getting an authentic flavour.

  • Spicy - add more chilli pepper flakes while cooking to give it a bit of a kick
  • Use tougher cuts of meat - Doing this, you will need to cook it longer and that will change the flavour. Your meat will need to cook longer and this will give the dish a deeper flavour and not the light tomato flavour you would expect on a quickly cooked pizza.
  • Add olives and capers - I usually keep my steak pizzaiola simple but adding capers and/or olives is an authentic and delicious addition of you want to add them.

Equipment

Steak pizzaiola is the ultimate one pan dish. All you need is a good, deep frying pan to sear your steaks and then cook the sauce. Put it all in the oven and you have a one pan dish in less than an hour that is sure to satisfy.

Storage

If you happen to have leftovers, we rarely do, you can store it in an airtight container in your fridge for up to 4 days. It also freezes well for up to 3 months.

To reheat, let it defrost completely, if frozen and heat it up in your oven until hot at about 400°F/200°C.

If you do decide to freeze your steak pizzaiola, be sure to freeze it in airtight containers. Label and date the container before freezing.

Top Tip

If you really want your steak pizzaiola to be special, use sirloing or ribeye. Only sear it for about a minute per side in a smoking hot pan so that it remains nice and juicy inside.

FAQ

What’s the best cut of meat for Steak Pizzaiola?

You’ve got options! Ribeye and sirloin are excellent if you want tender, juicy results with minimal cooking time. For a more budget-friendly version, tougher cuts like chuck, blade, or round steak work well too. Just simmer them low and slow in the sauce until tender (about 1.5 to 2 hours). It depends on your time and what texture you're after. I used minute steaks for mine which are cheaper than sirloin or ribeye and very tasty.

Can I make the sauce ahead of time?

Absolutely. The pizzaiola sauce can be made a day or two in advance and actually tastes better as the flavours develop. Store it in the fridge, then just reheat and cook your steaks fresh and place it all in your hot oven. Great for meal prep or dinner parties!

How spicy is Steak Pizzaiola supposed to be?

Traditionally, it's not very spicy, but adding chili flakes (or fresh chili) is a common and delicious twist. You can totally adjust the heat level to suit your taste—or leave it out altogether if you're not a fan of spice.

What should you serve with steak pizzaiola?

This dish is all about that amazing sauce, so pair it with something that’ll soak it up. Crusty bread, polenta, mashed potatoes, or pasta are all fantastic. For a lighter option, serve it with sautéed greens or a fresh side salad. Me? I like it with pasta and a nice broccoli salad.

Can you use chicken or another protein instead of steak?

Definitely! Chicken breasts or thighs work really well—just sear and simmer them in the sauce until fully cooked through. Pork chops or even fish like cod or halibut can be adapted too. The pizzaiola sauce is super versatile.

Looking for more Italian style recipes? Try these:

Pairing

These are my favorite dishes to serve with Steak Pizzaiola:

Recipe

Steak Pizzaiola in the dish it was cooked in.

Steak Pizzaiola

Yield: 4 - 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

It's like a pizza in a pan and you can serve it with any carbs you like or just as it is. Steak pizzaiola is a real favorite around our house and I think it will soon become a favorite at your house too. I like to cook this fast, in under 30 minutes. For a deeper flavor, you would let the sauce and meat simmer for longer.

Ingredients

  • 4 minute steaks, about 7oz (200g) each
  • 2 tablespoon neutral vegetable oil or beef tallow
  • 5 cloves garlic, finely chopped
  • 2 teaspoon tomato paste
  • ¼ cup (70ml) dry white wine
  • 5 large tomatoes
  • 1 teaspoon dried oregano
  • ½ cup Parmesan, grated
  • 9oz (250g) Mozzarella cheese balls, sliced
  • 3 tablespoon parsley, finely chopped
  • Salt and pepper to taste
  • 2 – 3 tablespoon dried chili flakes (optional)

Instructions

  1. Pound the steaks to flatten and tenderize them. This is optional. If using thicker, more expensive cuts like sirloin or ribeye, you might like to leave them as they are and enjoy them like you would any steak in the sauce cooked to your preferred doneness.
  2. Heat your oil or beef tallow over a high heat. When your pan is smoking hot, sear the steaks for one minute per side. Transfer to a plate and set aside.
  3. In a blender or food processor, blend your tomatoes until smooth. Set aside.
  4. Using the same pan that you seared your steaks, fry the garlic and tomato paste over a medium heat for about 30 seconds in oil or beef tallow.
  5. Pour in the wine to deglaze the pan. Bring to a simmer.
  6. Pour in the blended tomatoes and stir well to combine. Bring to a simmer.
  7. Add half of the Parmesan cheese and stir it into the sauce. Season with salt and pepper to taste and add the chili flakes, if using.
  8. Now add your seared steaks and top with the Mozzarella and remaining Parmesan.
  9. Pre-heat your oven grill to it's highest setting and place the pizzaiola under it. Grill for about 10 minutes or until the cheese melts and browns in places.
  10. Serve hot. Steak pizzaiola is delicious served simply with pasta or you could also serve it with polenta, mashed potatoes or crusty bread.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 75mgSodium: 496mgCarbohydrates: 13gFiber: 4gSugar: 5gProtein: 23g
© Caroline
Cuisine: Italian / Category: Italian

Garlic Soup

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Today I’m sharing a recipe that’s pure comfort in a bowl — Italian Garlic Soup, or as it’s known in some regions, Zuppa d'Aglio.

This is one of those recipes that proves you don’t need fancy ingredients to create a meal that tastes absolutely amazing. If you love garlic — and let’s face it, who doesn’t? — you’re going to absolutely love this.

It’s rich, brothy, and gently creamy at the same time, with the bold punch of roasted garlic mellowed into sweet, savoury goodness. Perfect for a cold evening, a lazy weekend lunch, or even a starter for a big Italian-style dinner feast.

And the best part? It’s easy. You’ll probably already have most of the ingredients in your kitchen.

Garlic soup in a serving bowl.

Where is this garlic soup from?

Garlic soup isn’t unique to Italy — Spain, France, and even parts of Eastern Europe have their own versions. But the Italian take is typically lighter, often broth-based, and really lets the garlic shine without being too heavy.

In some regions like Tuscany and Umbria where my ancestors are from, garlic soup is rustic — a simple mix of garlic, stock, day-old bread or potatoes, and a drizzle of good olive oil. In others, you might find it enriched with cream or eggs for a slightly silkier texture.

The version I'm sharing today is somewhere in between — hearty enough to satisfy, but still light enough that you’ll want a second helping.

Ingredients

There aren't a lot of ingredients in this garlic soup. When in season, I stir in wild garlic right before serving for a bit more color and flavor.

Ingredients for the recipe on a counter top.
  • butter
  • olive oil
  • onions
  • garlic
  • new potatoes
  • chicken stock
  • dry white wine
  • bay leaf
  • dried Italian herbs
  • ground turmeric
  • frozen peas
  • wild garlic (optional)
  • corn starch
  • milk
  • heavy (double) cream
  • Salt and pepper
  • dried chili flakes (optional)

See recipe card for quantities.

Instructions

Check out these step by step instructions. You can make this garlic soup in under about 30 minutes though simmering it a little longer will have its flavor benefits.

Frying the chopped onions in butter and olive oil in a pan over medium heat.
  1. Step 1: In a saucepan over a medium heat, fry the chopped onions for about 10 minutes or until soft and translucent.
Roasting the garlic in an air fryer.
  1. Step 2: While the onions are frying, roast your garlic. Cut the tops off the heads of garlic and top with a little butter or olive oil. Place in your oven or air fryer at 400°F/200°C for about 10 to 15 minutes or until lightly browned and squeezably soft.
Smashing the roasted garlic before adding it to the pan.
  1. Step 3: When the garlic is soft, smash it with a fork and remove the skins.
Adding the cubed new potatoes to the onions in the pot
  1. Step 4: Add the potatoes and smashed garlic to the onions in the pan and fry for about 5 minutes, stirring regularly.
Adding the wine, stock and herbs to the pot.
  1. Step 5: Pour in the stock and add the ground turmeric, bay leaf and dried Italian herbs. Bring to a simmer and let it simmer until the potatoes are soft. This should take about 5 to 10 minutes.
stirring in the peas and wild garlic.
  1. Step 6: Add the peas and wild garlic if using.
Stirring in the cream and milk and flour slurry.
  1. Step 7: Then stir in the cream and milk slurry mixture. Season with salt and pepper to taste.
Seasoning with salt to serve.
  1. Step 8: Serve hot. This garlic soup is delicious served as is or topped with fried bacon and chili flakes.

Prepping the Garlic

First things first: don't be afraid of all that garlic.
When you roast or slow-cook garlic, it completely transforms. It loses its raw, sharp edge and becomes mellow, sweet, almost buttery.

Here’s how I like to prepare it:

Cut the top off the garlic bulbs. Top with a little butter and/or olive oil and then place in your oven or air fryer at 400°F/200°C for about 15 minutes or until it is lightly browned and soft.

Serving Suggestions

On its own with crusty bread on the side

Topped with a poached egg for a heartier meal

Topped with crispy bacon or ham That's what I did!

With a simple salad for a light dinner

As a starter for a big Italian feast

And of course, a nice glass of crisp white wine doesn’t hurt either.

Variations

Make it vegan: Use vegetable stock and skip the cream and milk. You can use vegan milk substitutes.

Spice it up: Add a pinch of chilli flakes when sautéing the onion and/or sprinkled on top to serve.

Ultra-smooth: Blend and strain for an elegant, velvety soup.

Bulk it out: Stir in a handful of cooked rice or tiny pasta shapes.

Equipment

All you need is a pot to cook the soup. This garlic soup is the ultimate one pot meal. Even the garlic can be cooked simply on top of a piece of foil.

Storage

You can store leftover in an airtight container for 3 to 4 days. To reheat it, just place it in your microwave or heat it in a pot over a medium-high heat until hot.

You can also freeze it for up to 3 months but the texture might change a little because of the cream and milk. If batch cooking, freeze it before adding the milk and cream.

When freezing, be sure to label and date the container.

Top Tip

Although chicken or vegetable stock made with stock cubes will work fine, homemade stock will take this soup up a level or two.

Looking for more Mediterranean style recipes? Try some of these:

Recipe

Garlic soup in a serving bowl.

Garlic Soup

Yield: 2 - 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This delicious garlic soup can be made in just over 30 minutes. It is delicious served with crusty bread.

Ingredients

  • 1 tablespoon butter, plus more for the garlic
  • 1 tablespoon olive oil
  • 2 medium onions, finely chopped
  • 3 heads of garlic
  • 1lb. (450g) new potatoes, roughly cut into 1 inch pieces
  • 2 ¼ cups (600ml) chicken stock
  • ¼ cup (80ml) dry white wine
  • 1 bay leaf
  • 1 teaspoon dried Italian herbs
  • ½ teaspoon ground turmeric
  • 1 cup (125g) frozen peas
  • 1 oz (30g) wild garlic, roughly chopped (optional)
  • 2 teaspoon corn starch (cornflour) whisked with 1 cup (250ml) milk to make a slurry
  • ¼ cup (70ml) heavy (double) cream
  • Salt and pepper to taste
  • 1 teaspoon dried chili flakes (optional)

Instructions

  1. In a saucepan over a medium heat, fry the chopped onions for about 10 minutes or until soft and translucent.
  2. While the onions are frying, roast your garlic. Cut the tops off the heads of garlic and top with a little butter or olive oil. Place in your oven or air fryer at 400°F/200°C for about 10 to 15 minutes or until lightly browned and squeezably soft.
  3. While the onions are frying, roast your garlic. Cut the tops off the heads of garlic and top with a little butter or olive oil. Place in your oven or air fryer at 400°F/200°C for about 10 to 15 minutes or until lightly browned and squeezably soft.
  4. While the onions are frying, roast your garlic. Cut the tops off the heads of garlic and top with a little butter or olive oil. Place in your oven or air fryer at 400°F/200°C for about 10 to 15 minutes or until lightly browned and squeezably soft.
  5. Pour in the stock and add the ground turmeric, bay leaf and dried Italian herbs. Bring to a simmer and let it simmer until the potatoes are soft. This should take about 5 to 10 minutes.
  6. Pour in the stock and add the ground turmeric, bay leaf and dried Italian herbs. Bring to a simmer and let it simmer until the potatoes are soft. This should take about 5 to 10 minutes.
  7. Add the peas and wild garlic if using.
  8. Then stir in the cream and milk slurry mixture. Season with salt and pepper to taste.
    Serve hot. This garlic soup is delicious served as is or topped with fried bacon and chili flakes.
Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 350Saturated Fat: 8ggCholesterol: 48mgmg
© Dan
Cuisine: Italian / Category: Italian

The Best Caesar Salad Recipe

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Caesar Salad
I promise you... you are going to love this caesar salad recipe!

I first learned this Caesar salad recipe from my grandfather when I was about nine. Forty years later, I'm still making it for friends and family.

Caesar salad dressings just don't get any better, hence the title - The Best Caesar Salad Recipe!

Believe me... I've tried hundreds of Caesar salad recipes but I always come back to this one.

Just in case you're wondering if you can make this in a blender, the answer is no!

This ceasar salad recipe was written long before we all had blenders and found Caesar Salad on almost every restaurant menu.

It has to be done by hand with a fork or wooden spoon. My grandfather used to insist that I smash the garlic and anchovy together until they formed a paste and I hope you do too.

The end result is far better and I find that it is quite therapeutic doing it the old fashion way.

It is also worth mentioning that you will want to do this in a wooden bowl. It just tastes better somehow.  No other bowl will do.

So go on... Give this caesar salad recipe a try today. I think you're going to love it.

Making a Ceasar Salad
Start with smashed garlic and anchovies

smashing garlic and anchovies into a paste
Smash with a fork and then smash some more.

Making a Caesar Salad
And then some more!

adding eggs to dressing
Your eggs will look like this after 90 seconds in the hot water. Remove any cooked egg.

Adding remaining ingredients
Add the rest of the dressing ingredients

Making a Caesar Salad
The finished Caesar dressing

Making a Caesar Salad
Don't forget the homemade croutons!

Caesar Salad
Eat!

If you like this recipe, you might like to try some of these too...

Caprese salad
Italian style green beans
Ranch dressing
Green goddess salad

Recipe

The Best Caesar Salad Recipe

The Best Caesar Salad Recipe

Yield: 4 - 6
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

Ingredients

  • 7 cloves rock hard garlic
  • 5 anchovies
  • ¾ cup (175ml) extra virgin olive oil
  • 2 squirts Worcestershire sauce
  • 3 squirt Tabasco sauce
  • 1 teaspoon Dijon mustard
  • Juice of one half lemon
  • 2 eggs
  • 1 tablespoon good quality Balsamic vinegar
  • 1 ½ cups (2 large handfuls) finely grated fresh Parmesan
  • 2 heads of cos (romaine) lettuce
  • 3 slices of fresh French bread cut into cubes
  • melted butter ( just enough to brown the bread cubes)
  • Freshly ground black pepper

Instructions

  1. In a large wooden salad bowl, smash six garlic and anchovies into a paste with a fork or wooden spoon.
  2. Add the olive oil, Worcestershire sauce, Tabasco sauce, mustard and the lemon juice.
  3. Boil a pot of water. When it comes to a boil, turn off the heat and place the eggs in the water for 90 seconds.
  4. Remove the eggs from the water and break them into a cup. Use a fork to remove any cooked white egg strings. (see photo above of how this looks.)
  5. Mix the eggs with the vinegar, a few grinds of black pepper and a handful of the Parmesan cheese.
  6. Add this to the salad bowl and mix well.
  7. Now make your croutons. Cut the bread into cubes.
  8. Melt your butter and add one minced clove of garlic and about two tablespoons of the Parmesan.
  9. Dip your bread cubes in the butter and fry over medium heat until nicely browned.
  10. Tear your lettuce into thirds and toss in the dressing.
  11. Stir in the croutons with the remaining Parmesan and serve.
© Dan Toombs
Cuisine: American / Category: Salad

I hope you enjoy this caesar salad recipe. If you do try it, please leave a comment. I'd love to hear from you.

How To Make A Homemade Squeeze Burger

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I have to say that I do miss going to The Squeeze Inn in West Sacramento. This place is amazing. While at university at CSU Sacramento, it was one of my weekly pit stops. Squeeze Burgers are out of this world. [Read more...]

Roman Style Chicken - Polo Alla Romana

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When you're craving something simple and hearty that doesn't mess about, let me introduce you to Roman Chicken.

This is a no-nonsense chicken recipe that delivers deep flavour without too much fuss. We're talking about browned chicken, simmered in a mix of red wine, chicken stock, and chopped tomatoes. It’s a dish with roots in Roman home cooking — straightforward, rustic, and dependable.

Roman Chicken served over spaghetti.

About this Roman Chicken Recipe.

I’ve cooked many chicken dishes, but this one stands out for its honest ingredients and reliable method. It's great for weeknights, but holds its own at the weekend table too.

This is not a slow cooked chicken with sauce though you could simmer the sauce longer if you like. The idea is to pack is much flavor into a 30 minute cooking session as you can and this Roman chicken ticks all the boxes.

Why This Dish Works

Roman Chicken relies on familiar ingredients, cooked properly. That’s why it works.

The chicken absorbs flavour from the wine and stock. The tomatoes bring balance. The garlic keeps it grounded and familiar. It’s not fancy, but it’s consistent.

And it holds well. You can make it ahead, reheat it, or freeze it.

Ingredients

There are only a few ingredients in this one. Even the spaghetti is there just because I decided to eat it over spaghetti but Roman Chicken can be eaten on its own. It's also good served with a crusty loaf of bread or over mashed potatoes.

Ingredients for the recipe laid out on a counter top.
  • chicken thighs
  • olive oil
  • flour - for dusting the chicken pieces
  • prosciutto, guanceale, lardons or bacon
  • garlic
  • rosemary
  • red wine
  • tomatoes
  • hot chicken stock

See recipe card for quantities.

Step by Step photos

Check out below just how easy it is to throw this Roman Chicken together!

Frying the guanciale until it becomes crisp and browned.
  1. Step 1: Fry the Guanciale, bacon or lardons until crisp and lightly browned. Transfer to a plate but leave the fat in the pan.
Adding the flour dusted chicken to the pan.
  1. Step 2: Dust your chicken pieces with flour and shake off any excess flour. Place the chicken in the fat and fry on one side for about 3 minutes to brown it.
Turning the chicken and adding the garlic and rosemary.
  1. Step 3: Flip the chicken over and stir in the garlic slivers and chopped rosemary. If you need to, you can add a little light olive oil to the pan if looking dry.
Pouring the wine into the pan.
  1. Step 4: Pour in the red wine and bring to a simmer. Continue cooking and stirring for a few minutes or until the wine has reduced by about two thirds.
Adding the stock and the chopped tomatoes.
  1. Step 5: Stir in the chicken stock and the chopped tomatoes and bring to a simmer. Stir well to combine and let it simmer for about 10 minutes. Stir in the cooked guanciale, lardons or bacon and season with salt and pepper to taste.
Roman chicken over spaghetti, garnished with parsley and dried chili flakes.
  1. Step 6: Chicken romana is delicious enough to eat on its own. No need to cook it over paste unless you want to. Garnish with chopped parsley and dried chili flakes.

Variations

This is a base you can build on. Here are a few ideas:

  1. Use chicken legs or a whole jointed bird if you like different textures.
  2. Add a splash of balsamic vinegar toward the end for more depth.
  3. Stir in a spoon of capers or olives to add briny contrast.
  4. Swap the parsley for fresh basil.

Equipment

This is a one pot meal. No fancy equipment is necessary if you are eating it on its own. If cooking over pasta, a colander will of course come in handy.

Storage

Roman Chicken keeps well in the fridge for 2–3 days. Reheat gently on the hob or in the oven, covered.

You can freeze it too. Let it cool, portion it out, and freeze for up to 3 months. Defrost overnight and reheat thoroughly. If freezing be sure to label and date the containers.

Top Tip

Don’t rush browning the chicken. That colour equals flavour. The better the sear, the better the finished dish.

More helpful tips...

  • Use good red wine. Nothing fancy, but something you’d drink.
  • Taste the sauce. The salt level will depend on your stock, so adjust at the end.
  • Peppers optional. Some versions include them, some don’t. Add them if you like a bit of sweetness.

Final Thoughts

Roman Chicken might not have the glamour of restaurant-style dishes, but it’s proper cooking. Honest ingredients, cooked in one pan, with results that don’t disappoint.

Once you’ve made it, you’ll come back to it. Not because it’s trendy or complex, but because it just works. It tastes like something that’s been cooked with care.

Give it a go. Serve it up with a glass of the same wine you used in the pot. Sit down, eat well, and enjoy a dish that’s stood the test of time.

Looking for a starter or side to go with Roman Chicken?

Looking for more delicious Italian dishes?

Try all of these. You'll love them!

Recipe

Roman chicken over spaghetti, garnished with parsley and dried chili flakes.

Roman Chicken

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 8 chicken thighs - skinned and boned and then cut in thirds
  • 3 tablespoons olive oil
  • 4 tablespoons flour - for dusting the chicken pieces
  • 100g prosciutto - cut into small pieces
  • 2 cloves garlic - finely chopped
  • ½ teaspoon chopped rosemary
  • 1 cup (250ml) red wine
  • 4 medium tomatoes - skinned and roughly chopped
  • ½ cup (125ml) hot chicken stock

Instructions

  1. Place a frying pan over a medium-high heat and fry the prosciutto, guanciale, lardons or bacon until browned. Transfer to a plate and set aside but leave whatever fat is leftover in the pan.
  2. Dust the chicken pieces with the flour and brown them in the hot fat. If you need more oil, add a little light olive oil but be careful not to bring it to smoking point. You could also use vegetable oil which has a higher smoking point and doesn't need to be watched as closely.
  3. When the chicken is nicely browned all over, toss in the chopped garlic and rosemary and stir to combine.
  4. Pour in the red wine and simmer until it is almost evaporated and then add the chopped tomatoes and chicken stock.
  5. Simmer for about 10 to 15 minutes or until the chicken is cooked through. The sauce should thicken a little.
  6. Season with salt and freshly ground pepper to taste and serve as is or over the pasta of your choice. Roman chicken is also delicious served with a crusty loaf of bread, polenta or mashed potatoes.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 797Total Fat: 49gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 356mgSodium: 1179mgCarbohydrates: 14gFiber: 2gSugar: 4gProtein: 72g
© Dan
Cuisine: Italian / Category: Italian

Easy Sweet And Sour Chicken Recipe

By

Sweet and sour chicken
Sticky, sweet, sour and spicy. You are going to love this easy sweet and sour chicken recipe.

Looking for an easy appetiser that is sure to be a big hit? Almost everyone loves chicken and these sweet and sour chicken bites are just the thing to make a hungry crowd happy. [Read more...]

Porterhouse Steak Recipe - Cooked to Perfection

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Porterhouse Steaks
Let the flames begin! Try this porterhouse steak recipe today.

There's nothing quite as good as a porterhouse steak when it's cooked to perfection.

Follow this recipe and you'll have exactly that. There's no need to go to some over-priced steak house though I do like to do that from time to time.

You can achieve the same, no nonsense, mouthwateringly good flavour with this porterhouse steak recipe at home.

As recipes go, my porterhouse steak recipe is easy. The simple cooking method brings out the naturally good flavours of the meat. 

There are no fancy rubs or marinades. Just purchase the best dry aged porterhouse steaks you can find and let the meat do the talking.

I cooked these in my outdoor wood burning oven but you could also use any barbecue.  You'll need to find a small grill, however to place right down on the hot coals. That or cooke them dirty.

What is dirty cooking?

Although I cooked these on a grill for this porterhouse steak recipe, my new preferred method is to cook directly on the coals.

Don't do that, however if using a marinade as the ashes will stick to and ruin the steak.

Follow this recipe and you can simply get your coals white hot and cook the steaks directly on them without the need to use a grill.

What to look for in meat...

I can't stress enough that the quality of the meat you use is the most important part of getting this recipe right.

Find yourself a good butcher who hangs his beef for at least three weeks. You will notice the difference in the flavour.

These steaks I cooked had been aged for 40 days. They were awesome!

Seasoning the steaks
When cooking steaks this big, it is important to season them generously with salt and freshly cracked pepper.

Porterhouse Steaks

Steaks almost ready to serve.
Almost ready!

Rare steak cooked to perfection.
Cooked to 50c and nice and rare in the centre.

If you like this recipe, you might like to try some of these too...

Twice baked potatoes
German sausages (bratwurst) cooked on the barbecue
Char grilled double Whopper with cheese
Camping burritos
 

Recipe

The Best Porterhouse Steak Recipe

The Best Porterhouse Steak Recipe

Yield: 4
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes

Ingredients

  • 2 x 4 inch porterhouse steaks
  • Salt and cracked black pepper to taste. I use a lot of pepper.
  • 1 teaspoon olive oil
  • 1 large rosemary branch
  • Parsley/coriander sauce (optional) - recipe below.

Instructions

  1. Build a large wood fire in a kettle barbecue or wood burning oven. If using a wood burning oven, heat up to pizza temperature (550f) and then allow to burn until you have a nice large pile of coals and a few pieces of burning wood. If using a kettle barbecue, do the same, gradually separating the fiery hot coals to one side and the burning wood to the other.
  2. Place a small grill right down on the coals.
  3. When ready to cook rub the olive oil over the steaks. The steaks shouldn't be oily, the oil is only their to help the salt and pepper stick.
  4. Season generously with salt and pepper.
  5. Throw the rosemary sprigs onto the coals and then place the meat onto the grill.
  6. If your fire is hot enough, the fat in the meat will catch fire. In fact, your steaks will catch fire. No worries, let them burn for about six minutes and then flip over.
  7. Continue to grill until the centre of the meat is 50c for rare or 56c for medium rare. I like mine rare.
  8. Let stand on a warm plate for about 20 minutes and then cut into slices.
  9. Serve on it's own or with your favourite sauce.
© Dan Toombs
Cuisine: American / Category: Main

I hope you enjoy this porterhouse steak recipe. If you do try it, please leave a comment. I'd love to hear from you.

5 Guys Burger Recipe - Authentic Copycat

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Making a 5 Guys Burger
There's nothing like a good sloppy burger. This 5 Guys burger recipe is one of the best.

I can’t begin to tell you how happy I was when I saw that 5 Guys Burger had opened in the UK. I hadn’t had a 5 Guys burger for at least five years.

I loved the burgers so much and even worked there for a while. This 5 Guys burger recipe is as close to the real thing as you can get.

Over the past few weeks I have been writing copycat recipes of some of my favourite American burgers and no burger series would be complete without a 5 Guys burger recipe.

I’m telling you, they are melt in the mouth gorgeous.

What makes 5 Guys so good?

That's down to the fact that they use only the freshest ingredients. 5 Guys may be a big burger chain but they don’t skimp when it comes to freshness.

So today I decided to make my 5 Guys burger recipe so that I could show it to you.

Believe me, it is just as good as the real thing. I even used my own homemade burger buns right out of the oven. How’s that for fresh!?

5 Guys don’t season their burgers with salt and pepper. At least not that I noticed. Instead they use the finest quality ground beef and let the beef do the talking.

I normally insist and seasoning a burger but at 5 Guys they just don't need to.

Just like other popular burgers from famous restaurants, 5 Guys have a precise way of stacking their ingredients. The idea is to ensure you get a nice dose of each flavour in every bite.

Here I have used 28 day aged ground chuck and skirt steak, 80% meat and 20% fat. If you can have your butcher grind the meat for you it will be better than anything you can get at a supermarket.

You will need three pieces of grease proof paper.

Making a 5 Guys Burger
You start with a nice large beef ball.

Making a 5 Guys Burger
Flatten the patties with a heavy spatula

Making a 5 Guys Burger
Toast the buns, fry the onions. You're on your way to perfection.

Making a 5 Guys Burger
Are you hungry yet?

Making a 5 Guys Burger

Making a 5 Guys Burger
Top with fried onions, just so.

Making a 5 Guys Burger
All you need to do is carefully place the top bun on the bottom. You're done.

If you like this copycat recipe, be sure to try these recipes too...

BK Double Whopper with cheese copycat
Homemade Burger buns
Fatbuger Copycat
In-n-Out Double Double Copycat
Big Mac Copycat
 

Recipe

Making a 5 Guys Burger

How To Make A Homemade 5 Guys Burger

Yield: 1
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes

Ingredients

  • 7oz (Approx 200g) ground beef divided equally into two balls
  • 1 fresh sesame seed bun
  • 2 pieces of deli Cheddar slices (Not processed cheese)
  • 2 tablespoons vegetable oil
  • ¼ white onion – roughly chopped
  • 2 tomato slices
  • 5 dill pickle slices
  • 3 pieces of iceberg lettuce – about the size of the bun
  • Ketchup
  • Mayonaise
  • Yellow Mustard

Instructions

  1. At 5 Guys they flatten the burger balls by stacking them between pieces of grease proof paper and then pressing them all down with a flat hamburger press. Place one burger ball on top of a piece of grease proof paper and then top with another piece of paper, the other burger ball and another piece of paper. Squash it all down with a hamburger press or spatula.
  2. Heat the oil in a large frying pan over high heat.
  3. Place your burger patties in the pan along with the chopped onions. Fry the burgers for about two minutes per side, stirring the onions in the meantime so that they fry evenly.
  4. Place two pieces of deli style Cheddar cheese on one of the patties.
  5. While the cheese melts, build your burger.
  6. Make three rings of ketchup and two rings of mustard on the bottom but and spread mayonnaise over the top bun.
  7. Cover the bottom bun with the fried onions and then top with the patty with the cheese first and then the patty without cheese.
  8. Cover the top bun with the lettuce and then the five pickle slices followed by the two tomato slices.
  9. Carefully place the top half over the bottom half and wrap tightly in silver foil to serve.
© Dan Toombs
Cuisine: American

 

Green Goddess Salad Dressing

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This is a green goddess dressing recipe I took from our family cookbook which goes back to the late 1800s. There are many different recipes for green goddess dressing and it seems to be all the rage these days. This recipe was added to the cookbook in the 70s and it's still one of the best I've had.

Green Goddess dressing being mixed into a green salad.

About this recipe.

So this green goddess dressing has a bit of history. My parents used to serve it at family gatherings in the summer and the recipe was pretty much as it is here.

I did change it a little and added fresh coriander (cilantro). This is an delicious and bold dressing that is not only good on a salad. You could use it as a dip or even stir it into pasta to make an amazing pasta salad.

It's not a light version like you see all over the internet now. Instead, this green goddess dressing is just like it was way back then with sour cream and mayonnaise playing a very important roll.

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Ingredients

The ingredients for this green goddess dressing are simple. You can find them at any supermarket. Just get them all together before you start and blend them all together.

Ingredients for the dressing laid out on a counter top.
  • mayonnaise
  • sour cream
  • anchovy
  • spring onions
  • garlic
  • lemon juice
  • white wine vinegar
  • fresh parsley
  • fresh coriander or more parsely
  • salt and pepper to taste

See recipe card for quantities.

Instructions

Check out these step by step photos and you will see in an instant how easy it is to make a green goddess dressing!

All of the ingredients in a blender ready to blend.
  1. Step 1: Place all of the ingredients in a blender.
Blending the salad dressing ingredients together in a blender.
  1. Step 2: Blend until creamy and smooth.
Pouring the green goddess salad dressing through a funnel into a bottle.
  1. Step 3: I prefer to pour mine into a bottle as this recipe makes enough for 2 to 3 salads. You could just store it in an air-tight container in the fridge.
Green goddess salad dressing in a pouring bottle.
  1. Step 4: It's all ready to use though I do recommend chilling your green goddess dressing in the fridge for at least 30 minutes before using.

Variations

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe

  • Sour cream and mayonnaise: There are many newer green goddess dressing recipes that use only yoghurt which is lighter and still tastes good. Some recipes call for a little avocado to thicken and colour the yoghurt versions.
  • Anchovies: Most green goddess dressing recipes call for anchovies. If you're not a fan, you can leave them out. You can add more salt to taste to make up for the salty flavour from the anchovies.
  • Herbs: - I use both parsley and coriander (cilantro). You can use one or the other or even add additional green herbs such as tarragon or basil in moderation and to taste.

Equipment

A good blender: This dressing needs to be creamy smooth and that's something you can only do with a blender.

Bottle and funnel: I like to have a variety of salad dressings on hand. Get yourself some good bottles and a funnel for easy storing.

Storage

You can store your green goddess dressing, covered tightly in the fridge for at least 4 to 5 days. Shake or whisk it some before serving.

I don't recommend freezing this dressing. Is that stating the obvious?

Top Tip

This dressing is delicious used as a salad dressing. Consider placing your plates and forks in the freezer for an hour. The chilled plates and forks will make the salad even more enjoyable.

FAQ

What herbs can you use in Green Goddess dressing?

This is a herby dressing and you can use what sounds good. The most popular options are parsley and coriander (cilantro) but you might want to consider adding a little basil, dill or tarragon to taste.

What can you use green goddess dressing for?

It's not just for salads! Try it as a sandwich spread, a dip for vegetables and crackers and even stirred into pasta.

Can you make this dressing without anchovies?

Yes! If you aren't a fan of anchovies, you could try adding a little more salt or adding capers, Worcestershire sauce or miso paste to give it that famous umami flavour.

Looking for other dressing recipes like this? Try these:

Pairing

This green goddess dressing is delicious tossed into a salad and served as a side dish with these...

Recipe

Green goddess dressing tossed into salad vegetables.

Green Goddess Salad Dressing

Yield: 6
Prep Time: 5 minutes
Total Time: 5 minutes

You can literally blend and serve this green goddess dressing in about 5 minutes. It's bold in flavour and delicious served as as salad dressing or dip.

Ingredients

  • 1 cup (250ml) mayonnaise
  • ½ cup (125ml) sour cream
  • 6 anchovy fillets, drained and chopped
  • 3 spring onions - roughly chopped
  • 2 cloves garlic - smashed
  • 2 tablespoon lemon juice
  • 2 tablespoon white wine vinegar
  • 1 large bunch fresh parsley (about a cup will do)
  • 1 large bunch fresh coriander or more parsley
  • salt and pepper to taste

Instructions

  1. Place all of the ingredients in a food processor and blend until you have a creamy dressing.
  2. Chill for about an hour before serving.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 227Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 23mgSodium: 329mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 2g
© Dan Toombs
Cuisine: American / Category: Side


 

Copycat In-n-Out Burger Recipe

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In-n-Out Double Double Burger copy
Tastes like the real thing! Try this copycat In-n-Out Burger.

 

When I was growing up in California, the only In-n-Out Burger drive throughs were in LA. I was from the north so going to In-n-Out Burger was always a special occasion.

I remember while at university, my friends and I would all pile into a car with a case or two of beer and drive the five hours to LA to chow down on double doubles!

We'd purchase about ten double doubles each and bring them back with us for the five hour drive back home. If only I knew the copycat In-n-Out burger recipe back then!

I had a friend who didn't have a driving licence but he also didn't drink so he was our designated driver. Petrol was a lot less expensive back then.

Now the In-n-Out Burger chain is much larger with restaurants all over the West Coast, Arizona, Nevada and Texas. Whenever I go home it's one of the first place we stop.

So when I was there last year I purchased a few and took them back to my parent's house. I was determined to copy the recipe and came up with this copycat In-n-Out burger recipe.

Now I can have In-n-Out Double Doubles whenever I want and you can too.

This recipe is exact. I promise you, there is no difference between this and the real thing.

It's very important to use the best quality beef you can find. Use a good butcher and forget the supermarket. The lettuce, tomato, pickles and onion all need to be fresh from the fridge. American cheese is a must.

Here in the UK I use Walburton burger buns which are quite close to those used at In-n-Out.

Freshness is key as I showed last week with my Big Mac recipe. You also need to stack your double double exactly as shown.

This is one of the reasons it is so good. You bite into the burger... the bottom of your mouth gets the amazing flavour of the special sauce, pickles, tomato and lower burger and cheese.

The top of your mouth gets to enjoy the top bun, burger and cheese. Then your teeth meet right in the centre at the crisp cold onion. You won't want the experience to end.

Special sauce recipe

Mix 3 tablespoons mayonaise, 1 tablespoon catsup, 1 teaspoon finely chopped dill pickle, 1 tablespoon finely chopped onion, ½ teaspoon French’s yellow mustard, 1 teaspoon white wine vinegar and salt and pepper to taste. You will have enough for four sandwiches.

Making a Double Double In-n-Out Burger
The mustard cooked into the patties is awesome.

Making an In-n-Out Double Double Burger
Don't skimp on the sauce!

Making an In-n-Out Double Double Burger
A pickle in every bite!

Making an In-n-Out Double Double Burger
Alway use the juiciest tomato you can find.

Making an In-n-Out Double Double Burger
Only the crispiest, freshest lettuce will do.

Making an In-n-Out Double Double Burger
First patty ready.

Making an In-n-Out Double Double Burger
Top that with the second patty and you're ready for a real treat.

If you like this copycat In-n-Out burger recipe, you might like to try some of these too...

How to make and In-n-Out lettuce wrap burger
Louis' Lunch Burger
Juicy Lucy burger
Squeeze burger
Oklahoma onion burger

Recipe

In-n-Out Double Double Burger copy

How To Make A Homemade In-n-Out Double Double Burger

Yield: 1
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 1 top and bottom burger bun
  • 140g top quality minced beef (ask your butcher for a 60% meat 40% fat mix) This is very important
  • 3 sliced of lettuce cut to the same size as the bun
  • 1 tomato slice cut to the same size as the bun.
  • 1 onion slice about the same size as the bun
  • 4 - 5 dill pickle slices (At In-n-Out they use four but I couldn't find any big enough so I used five)
  • 2 teaspoons French's yellow mustard
  • 2 pieces of American cheese
  • 1 tablespoon special sauce (recipe above)

Instructions

  1. Divide the beef into two equal sized ball and then flatten with a spatula until they are about the same size as the bottom bun.
  2. Season generously with salt and pepper and then fry over high heat for about two minutes.
  3. Spread one teaspoon of the mustard on the rare side and then flip over.
  4. Place a piece of cheese on top of each burger and cook for a further two minutes. Then flip one last time so that the cheese is on the grill for about 30 seconds. Remove and keep warm.
  5. Working quickly, spread the special sauce over the bottom bun followed by the pickles, tomato and lettuce.
  6. Now stack one of the burgers on top of the lettuce.
  7. Top this burger with the sliced onion and then the other burger.
  8. Place the top bun on the burger and enjoy with one or two cold lagers.
© Dan Toombs
Cuisine: American

 I hope you enjoy this copycat In-n-Out burger recipe. If you do try it, please leave a comment. I'd love to hear from you.