Mamma Toni’s Oyster Blade Alla Pizzaiola (Oyster Blade Oven Baked Pizza Style)
Serves: 4 | Preparation Time: 10 mins | Cooking time: 45 mins
- 8 pieces Farm88 yerling beef oyster blade
- 4-5 good tbsp extra virgin olive oil
- 4 garlic cloves, finely chopped
- Splash good white wine
- 400g can BIS diced tomatoes
- 2 large red onion, sliced into 5mm rings
- 2 large, ripe tomatoes, sliced slightly thicker than the onions
- 1 pinch salt
- 2 pinches dried oregano
- 1 small punnet dried black olives
- crusty bread, to serve
- Preheat oven to 200oC.
- Heat up a frying pan and sear oyster blade both sides until golden brown. This will entrap all juices inside.
- In the meantime, oil the bottom of a baking dish, add garlic and the splash of white wine (one that you drink; there is no such thing as wine for cooking!).
- Next, place pieces of browned meat flat in two rows and add diced tomatoes over the top, spreading evenly.
- Layer the onion slices next, followed by the tomato slices.
- Lastly add a pinch of salt and the dried oregano and then spread around the black olives, drizzling a little more olive oil over the lot. Don't be shy as olive oil is good for you.
- Cover dish with foil and bake for 30 min, then uncover and bake for a further 15 min.
- Serve two portions of meat per plate with some seasonal vegetables.
- The oil and condiments left on bottom of baking tray can be spooned over the dish as a mind blowing sauce which will allow you to do (la scarpetta) - this is a term we Southerners use to mop up the dish with crusty fresh bread, which shows that you have truly enjoyed the dish.
Again, something so simple and quick using a secondary cut of meat with fresh garden vegetables and herbs, to produce a delicious Mediterranean feast.