Sicilian Brasciole à la Lena

Recipe View Prepare the Onion Mixture: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent and softened, about 8-10 minutes. Stir in the minced garlic and chopped parsley and cook for another 2-3 minutes, until fragrant. Remove from heat and let cool slightly. (Total time: 10-13 minutes)

Recipe View Combine Filling Ingredients: In a medium bowl, combine the bread crumbs, grated Romano cheese, raisins, toasted pine nuts, and black pepper. Mix well to ensure all ingredients are evenly distributed.

Recipe View Prepare and Assemble the Brasciole: Place each piece of steak between two sheets of plastic wrap and pound to about 1/4-inch thickness using a meat mallet. Spread the cooled onion mixture evenly over each steak, leaving a 1/2-inch border. Sprinkle the bread crumb mixture over the onion mixture, then drizzle each with a bit of the remaining olive oil. Roll each steak tightly from one end and secure with kitchen twine.

Recipe View Brown and Simmer: Heat the remaining olive oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat. Brown the steak rolls on all sides until deeply golden, about 2-3 minutes per side. Pour in the marinara sauce, ensuring the rolls are mostly submerged. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 2 hours, or until the steak is very tender. (Total time: 120 minutes)

Recipe View Serve: Remove the brasciole from the sauce. Remove twine before slicing each roll into 1/2-inch thick rounds. Serve over your favorite pasta, spooning the rich marinara sauce over the top. Garnish with extra grated Romano cheese and fresh parsley, if desired.