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Involtini di Carne alla Siciliana
Tender thin slices of beef, rolled around a savory and slightly sweet filling of breadcrumbs, pine nuts, raisins, and Pecorino cheese, then slow-braised in a rich tomato sauce. A classic Sicilian specialty.
đ§ Ingredienser
- 6 slices Thin beef slices (e.g., top round or sirloin, about 150-200g each)(Ask your butcher to slice them thinly, about 2-3mm thick, or pound them yourself to this thickness.)
- 100 g Dry breadcrumbs
- 50 g Pine nuts(Lightly toast for enhanced flavor.)
- 50 g Raisins(Soak in warm water for 10 minutes and drain if you prefer them plumper.)
- 50 g Pecorino Romano cheese, finely grated
- 2 tbsp Fresh parsley, finely chopped
- 1 clove Garlic, minced
- 3 tbsp Olive oil(For browning and sautéing.)
- 1 medium Onion, finely chopped
- 500 ml Crushed tomatoes (passata)
- 100 ml Dry white wine(Optional, for deglazing.)
- to taste Salt
- to taste Black pepper
- 12-18 Toothpicks
đšâđł Instruktioner
- 1
Prepare the filling: In a medium bowl, combine the breadcrumbs, toasted pine nuts, raisins, grated Pecorino cheese, chopped parsley, and minced garlic. Season with salt and pepper. Mix well until everything is evenly distributed. The mixture should hold together loosely.
â±ïž 10 minutes - 2
Prepare the beef: Lay the thin beef slices on a clean work surface. If they are not already very thin, cover them with plastic wrap and gently pound them with a meat mallet or the bottom of a heavy pan until they are about 2-3mm thick. Season both sides lightly with salt and pepper.
â±ïž 10 minutes - 3
Assemble the involtini: Spoon about 2-3 tablespoons of the filling mixture onto one end of each beef slice. Carefully roll the beef slice tightly around the filling, tucking in the sides if possible. Secure each roll with 2-3 toothpicks to prevent it from unraveling during cooking.
â±ïž 15 minutes - 4
Brown the involtini: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F). Carefully place the beef rolls in the hot oil, working in batches if necessary to avoid overcrowding the pan. Brown them on all sides until golden brown, about 2-3 minutes per side. Remove the browned involtini from the pot and set aside.
â±ïž 10 minutes - 5
Sauté aromatics: Add the remaining 1 tablespoon of olive oil to the same pot. Reduce heat to medium (around 175°C / 350°F) and add the chopped onion. Sauté until softened and translucent, about 5-7 minutes. If using, pour in the white wine and scrape up any browned bits from the bottom of the pot (deglaze). Let the wine simmer and reduce by half.
â±ïž 7 minutes - 6
Braise the involtini: Pour the crushed tomatoes into the pot with the onions. Stir to combine. Season the sauce with salt and pepper to taste. Carefully return the browned involtini to the pot, nestling them into the sauce. Ensure they are mostly submerged. Bring the sauce to a gentle simmer.
â±ïž 3 minutes - 7
Slow cook: Cover the pot tightly, reduce the heat to low (around 150°C / 300°F), and let the involtini braise gently for at least 1 hour and 30 minutes, or until the beef is very tender. Check occasionally and stir gently to prevent sticking, adding a splash of water or broth if the sauce becomes too thick. The involtini should be fork-tender.
â±ïž 1 hour 30 minutes - 8
Rest and serve: Once tender, carefully remove the involtini from the sauce. Remove and discard the toothpicks. Let the involtini rest for 5-10 minutes. Serve hot, spooning some of the rich tomato sauce over each roll. This dish is excellent served with crusty bread to soak up the sauce.
â±ïž 10 minutes
đĄ Proffstips
- âEnsure beef slices are uniformly thin for even cooking and easy rolling.
- âDon't overstuff the rolls; a moderate amount of filling is best.
- âSecure rolls tightly with toothpicks to prevent them from falling apart during cooking.
- âA low and slow simmer is key to achieving tender beef.
- âTaste and adjust seasoning of the sauce before returning the involtini to braise.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a layer of prosciutto or pancetta to the beef before adding the filling.
- Incorporate other chopped vegetables like carrots or celery into the filling.
- For a seafood version, substitute thin swordfish steaks for beef.