Pepper Steak with Ricotta Cavatelli

RJM62

RJM62

Touchdown! Greaser!
Gone West
Joined
Jun 15, 2007
Messages
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Location
Upstate New York
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Geek on the Hill
pepper-steak-with-ricotta-cavatelli.jpg


Ingredients:

Steak, sliced
Olive oil
Red wine (I prefer Montepulciano d'Abruzzo or some other dry wine)
Salt (or substitute), pepper, basil, oregano, chili powder, chopped garlic, to taste
Peppers and onions
V8 juice
Cavatelli

1. Brown the meat and spices in the olive oil.
2. Cover the meat with V8 and red wine in a 3:1 ratio.
3. Bring to a boil, reduce heat, and allow to reduce for a while.
4. Saute the peppers, onions, and garlic separately.
5. Cook the cavatelli separately
6. When the tomato mix has been reduced about 20 percent or so, add the cavatelli, peppers, and onions, and serve.

Rich
 
Wow, I had the same thing tonight! Well I had a glass of V-8 anyway. :(

Looks delicious Rich.
 
mscard88 said:
Wow, I had the same thing tonight! Well I had a glass of V-8 anyway. :(

Looks delicious Rich.
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Thank you.

I'm finding that V8 makes for lighter versions of a lot of meals in which I traditionally have used crushed tomatoes. It also adds a bit of pizazz from the other vegetables. I personally use the low-sodium version because I have to restrict my sodium intake these days.

Rich
 
RJM62 said:
Thank you.

I personally use the low-sodium version because I have to restrict my sodium intake these days.

Rich
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That makes two of us Rich, just bought two jugs (can I say that on POA) today. Have to try your inclusion of V-8, sounds interesting.
 
Last edited:
Sounds great, but the steak to other ingredients ratio looks a little bit light.
 
paflyer said:
What kind of steak?
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Top round in this case. One of the nice things about cooking meat in wine and V8 (or any other tomato-based liquid) is that less-expensive cuts are tenderized. It also tames the gaminess of venison and wild fowl.

Sac Arrow said:
Sounds great, but the steak to other ingredients ratio looks a little bit light.
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Thanks. The ratios were the result of loose nutritional calculations. Also, the meat sinks to the bottom. There's more there than the picture shows. The soupy consistency is just my personal preference.

Rich
 
mscard88 said:
That makes two of us Rich, just bought two jugs today. Have to try your inclusion of V-8, sounds interesting.
Click to expand...

It adds a bit of new intrigue to meals I've been preparing for many years. I've used it in recipes like steak a'la pizzaiolo (which is very similar to this one), various cacciatore dishes, something Italians call "chop meat gravy" (basically tomato sauce built around ground beef), chili, and many others. It's a very versatile product.

The only one that didn't work out too well was tomato soup. It was too thin. But I might have been able to make it work had I reduced it some more.

Rich
 
RJM62 said:
It adds a bit of new intrigue to meals I've been preparing for many years. I've used it in recipes like steak a'la pizzaiolo (which is very similar to this one), various cacciatore dishes, something Italians call "chop meat gravy" (basically tomato sauce built around ground beef), chili, and many others. It's a very versatile product.

The only one that didn't work out too well was tomato soup. It was too thin. But I might have been able to make it work had I reduced it some more.

Rich
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I'm surrounded by Italians and IBM but I've never hear that term. Must be a NYC-Italian term. It's "ragù alla bolognese."
 
Yeah I'm Italian, well American really, anyway, I've never heard the term either. But then all my kin are up in Joisey...
 
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