Sicilian Involtini in Rich Tomato Sauce
This recipe takes a classic Sicilian dish, Involtini (rolled meat), and transforms it into a flavorful and comforting meal. Tender flank steak is rolled with a savory breadcrumb stuffing packed with Parmesan cheese, garlic, pine nuts, and raisins. Simmered in a vibrant tomato sauce with a touch of red wine, this dish is bursting with deliciousness.
Ingredients:
- 1 ½ pounds flank steak, thinly sliced (around ¼-inch thick)
- ½ cup breadcrumbs (Italian panko recommended for a lighter texture)
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh chopped parsley (or ½ teaspoon dried)
- 2 tablespoons extra virgin olive oil
- ¼ cup pine nuts, toasted
- 2 tablespoons golden raisins
- Salt and freshly ground black pepper, to taste
- 3 tablespoons extra virgin olive oil
- 2 cups good quality tomato sauce (crushed tomatoes work too)
- ½ cup dry red wine (like Chianti or Pinot Noir)
- 1 bay leaf
- Fresh basil leaves, for garnish
Instructions:
- Prepare the Filling: In a medium bowl, combine breadcrumbs, Parmesan cheese, garlic, parsley, olive oil, pine nuts, raisins, salt, and pepper. Mix well to combine.
- Tenderize the Steak: Using a meat mallet, gently pound each steak slice until thin and slightly wider. This helps ensure even cooking and makes rolling easier.
- Assemble the Involtini: Lay a steak slice flat on a work surface. Spread a generous spoonful of the filling mixture along the shorter edge of the steak. Carefully roll up the steak, enclosing the filling securely. For stability, insert a toothpick into the roll as needed. Repeat with remaining steak slices and filling.
- Sear the Involtini: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, carefully add the involtini seam-side down and sear for 1-2 minutes per side, until golden brown.
- Simmer in Sauce: Add the tomato sauce, red wine, and bay leaf to the skillet. Bring to a simmer, then reduce heat to low, cover the pan, and simmer for 1 ½ hours, or until the involtini are cooked through and tender.
- Serve and Enjoy: Remove the involtini from the pan and discard the bay leaf. Spoon some of the rich tomato sauce over the involtini and garnish with fresh basil leaves. Serve with your favorite sides like pasta, polenta, or mashed potatoes.
Tips:
- For extra flavor: Marinate the flank steak overnight in a mixture of olive oil, red wine vinegar, garlic, and herbs for an extra punch of flavor.
- Cheese variations: You can substitute Pecorino Romano cheese for Parmesan for a sharper taste.
- Gluten-free option: Use gluten-free breadcrumbs for a gluten-free version.
- Leftovers: Leftover involtini can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with some of the sauce or in the microwave.
- Wine pairing: Pair this dish with a glass of the same red wine used in the recipe, such as Chianti or Pinot Noir.
Preparation Time: 20 minutes Cooking Time: 1 hour 30 minutes Total Time: 1 hour 50 minutes Servings: 4 Calories per Serving: Approximately 450 kcal (depending on ingredients used)
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