Pizzaiola Style Hamburgers, Hamburger alla Pizzaiola

Carne alla pizzaiola, cutlets cooked in a tomato sauce of the sort that goes over pizza, is one of Naples’s signature dishes. It is only natural to do the same to a hamburger. And don’t omit the anchovies, because they add a very fine savory touch, with the freshness of the sea.

  • 1 1/3 pounds (600 g) ground beef, shaped into 4 hamburgers
  • 1 1-pound (250 g) can plum tomatoes
  • 2 salted anchovies, boned, filleted, rinsed, and patted dry
  • 1 clove garlic, peeled and crushed
  • A small dried hot pepper, seeded and crumbled
  • 2 tablespoons olive oil
  • A mozzarella, sliced
  • 8-10 fresh oregano leaves
  • Salt and pepper to taste

Crush the tomatoes in the can with a fork. Heat the oil in a skillet large enough for the hamburgers to lie flat, add the crushed tomatoes and the liquid from the can, the garlic, and the hot pepper, and simmer over a brisk flame for 10 minutes.

While the sauce is cooking, cook the hamburgers in a second skillet (or, if possible, grill them), for four minutes per side. Transfer them to the tomato sauce and simmer over a gentler flame for 5 minutes more.

Flip the burgers and lay the sliced mozzarella over them. Top the mozzarella with bits of the anchovy fillets, the oregano leaves, and spoon a little of the sauce over them.

Cover and cook over a high flame for a couple of minutes or until the mozzarella has melted, shaking the pan lest the burgers stick and burn.

Serve at once, with the sauce for those who want a little more, and a light red wine along the lines of a Lacrima Crysti, or, if it’s summer and you want something refreshing, a Rosé.

More about Svizzere, Italian hamburgers, and other recipes.


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Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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