Bistecchina alla Napoletana

Beef - it's what's for dinner!!!

Likely to be a secondo on the Neapolitan table, this one pan meal, Bistecchina alla Napoletana is more than enough for a satisfying main.

Start with Carne di Manzo, a few slices of boneless beef. Cook them on a bed of mushrooms, onions and prosciutto crudo (Parma dry cured ham). Drizzle on some lemon and white wine.

Serve with some nice crunchy bread and you have a satisfying one pan meal that cooks up in 30 minutes or less.

Ingredients

For two servings:

• 2 pieces boneless beefsteak

• 1 Onion100 grams Prociutto Crudo

• Mushrooms - fresh or canned, about 500 grams

• Butter or margarine - about 2 tbs

• Parsley

• Lemon

• White Wine

• Salt and Pepper

Method

• Clean the mushrooms (if you are using fresh)

• Chop the mushrooms, onions and proscuitto

• Heat butter in a large frying pan over medium-high heat

• Add onions, prosciutto, mushrooms, parsley, salt, and pepper and saute until the onions are translucent and the mushrooms (fresh) are cooked.

• Add wine and mix through

• Add the steaks and a bit more wine

• Brown each side of the steak and squeeze on lemon

• Reduce heat to medium and cook uncovered about 10 minutes until the steaks are cooked through

• Remove steaks to serving dish and top with the mushroom and prosciutto mixture and garnish with fresh parsley

Buon Appetito!

Bistecchina alla Napoletana was first published on NapoliUnplugged.com on November 26, 2011 as part of NU’s Cooking with Giuseppe series.

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