Wonderful Barbera

[Innkeeper]

BISTECCA ALLA PIZZAIOLA:

The Steak:

1 Medium onion chopped
1 tsp Crushed garlic
2 tbl Olive oil
4 Individual chuck fillet steaks, 1 inch thick
28 oz can Crushed (ground) tomatoes
1 tsp Salt
1/4 tsp Black pepper
1/4 tsp Crushed red pepper
1 tbl Dry oregano
Large, covered skillet

The Polenta:

2 C Water
1 C Polenta (cornmeal)
1/2 tsp Salt
2 tbl Butter
Loaf pan

In skillet, saute' onion and garlic in oil for three minutes. Add steaks and brown for two minutes on each side. Add tomatoes, salt, black and red pepper, and oregano. Bring to a boil, lower heat, cover skillet, and simmer slowly until meat is tender; 1 1/2 to 2 hours.

In a saucepan, boil water and add polenta, stirring rapidly. Cook until it looks like grandma's porridge. Stir in salt and butter. Pour into greased loaf pan, and bake at 350 degrees for 20 minutes. Cool and cut into 1/2 inch slices.

Serve the steak and polenta with salad and the barbera.

[This message has been edited by Innkeeper (edited 02-03-2001).]