Scallopine alla Pizzaiola
Veal Pizzaiola

8 slices of best end of beef
1 tin of diced tomatoes or 1 lb ripe diced tomatoes
1 garlic clove
Oregano
1/2 cup white wine
3 Tbsp extra virgin olive oil
Salt and pepper

Heat the olive oil and garlic in a non-stick pan and when it is hot fry
the meat slices on both sides. When they are golden brown set them aside
and put the tomatoes in the same pan, with the oregano, salt and pepper
and reduce the sauce. Put the meat back into the pan and add the white
wine, raise the heat to evaporate the wine for a minute or two. Serve hot.
Serves 4.

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Ciao-Ciao!
Adriana

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