Italian "Alla Pizzaiola" Beef Recipe - How To Make A Quick & Delicious Italian Classic

[@pollifpj]

I love the historical/linguistic context of the recipes! Great job!

[@TheXIngredient]

Thank you Patrick, I am so happy you guys are following and supporting me!

[@Diegomonx]

Congratulations for your kitchens!! (France' fai veni' sempre fame, quindi i tuoi video sono PERFETTI !!)

[@TheXIngredient]

Grazie Ciccio, apprezzo!!!

[@eazyrider6122]

Many people don't know that Olive oil is not a high temp cooking oil. Its profile changes with high temperature as it has a lower smoke point. But im not Italian so what would i know?. Its more suited for table use for things such as dressings etc really. I might use it in a pan for really quick flash cooking but i always use it with butter when i do. Only for things that are in and out of the pan within 1-2 mins like calamari. The way this cook uses it is correct he used it quickly to extract some flavors the added straight way thr tomatoes. This is another way olive oil can be used.

[@TheXIngredient]

Thank you for your teachings, but in Italy we started using olive oil for cooking almost 3000 years ago, and it has been working very well ever since.