The term pizzaiola implies a tomato sauce of the kind used by a pizza maker, and includes ingredients such as garlic, onion and quite a few herbs.
I like it simple, but can’t go past a little basil if the plant in the garden can spare a leaf or two. The sauce works superbly on pasta too, or char-grilled vegetables. Melt a little buffalo mozzarella into the sauce as well, if you can get it. Then you may not even need the meat, just some bread for mopping.
4 medium sized pieces of chicken breast or veal
1 tbsp olive oil
1 large onion, peeled and chopped quite small
1 tbsp chopped fresh parsley (optional)
2 cloves garlic crushed or sliced
2 large Flavorite ripe tomatoes, chopped
Salt and freshly milled black pepper
About 3-4 torn basil leaves – or as many as you want if you can spare them.
Extra virgin olive oil to drizzle
Season and cook the chicken or veal as you see fit, preferably on a ridged pan or char-grilled on a barbecue. meanwhile, heat the plain olive oil in a wide based frypan and gently cook the onion with the parsley until the onion is soft. Add the garlic and cook for another minute. Chuck in the tomatoes and toss over a high flame to soften. you may add water if it dries too much. Taste for salt and pepper – you may want a hint of sugar in the tomato is too acidic.
When ready to eat, add the basil, then place the veal or chicken in the pan and simmer to reheat. Serve immediately with a little extra virgin olive oil drizzled over, along with a green salad and bread.