Entree: Italy – Sicily – Braciole alla Siciliana (Thin beef roulades stuffed with a savory breadcrumb, cheese, herb, and pine nut filling, seared and slow-braised in tomato sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 35 min

Total 2 hrs

Ingredients

- 6 thin beef top round slices, approx. 4 oz (113 g) each
- Salt and freshly ground black pepper
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 g) unsalted butter
- 1 cup (240 g) crushed canned tomatoes or passata
- 1/2 cup (120 ml) dry white wine
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 bay leaves
- 1 cup (240 ml) beef or chicken stock
- 1 large egg
- 1/2 cup (60 g) fresh breadcrumbs
- 1/3 cup (30 g) grated Pecorino Romano or Parmesan
- 1/2 cup (15 g) fresh parsley, chopped
- 3 garlic cloves, minced
- 2 tbsp (20 g) pine nuts, lightly toasted
- 2 tbsp (30 g) raisins (optional, traditional in some Sicilian versions)
- 2 tbsp (30 ml) extra-virgin olive oil for filling and rolling
- Kitchen twine or toothpicks for securing rolls
- Optional to serve: 12 oz (340 g) dry pasta, cooked according to package directions

Instructions

1. Prepare the filling: In a bowl combine the egg, breadcrumbs, grated cheese, chopped parsley, minced garlic, toasted pine nuts, raisins if using, 2 tbsp (30 ml) olive oil, and a pinch of salt and pepper. Mix until cohesive; the mixture should hold together when pressed.
2. Pound the beef slices lightly between plastic wrap to an even thinness (about 1/8–1/4 inch). Season both sides with salt and pepper.
3. Divide the filling among the beef slices, spreading it into a compact log near one edge of each slice. Roll each slice tightly over the filling and secure with kitchen twine or toothpicks.
4. Heat 3 tbsp (45 ml) olive oil and 2 tbsp (30 g) butter in a large heavy skillet or Dutch oven over medium-high heat. Brown the braciole on all sides until nicely caramelized, about 2–3 minutes per side. Work in batches if necessary.
5. Remove the browned braciole and set aside. In the same pan, add the chopped onion and sauté until translucent, about 5 minutes. Deglaze with 1/2 cup (120 ml) dry white wine, scraping up browned bits.
6. Add the crushed tomatoes, 1 cup (240 ml) stock, bay leaves, and a pinch of salt and pepper. Bring to a gentle simmer.
7. Return the braciole to the sauce, spooning sauce over them. Cover and simmer gently on low for 1 to 1 1/2 hours, turning occasionally, until meat is tender and sauce has concentrated. Alternatively, braise in a 325°F (160°C) oven, covered, for 1 to 1 1/2 hours.
8. When done, remove twine/toothpicks. Slice braciole or serve whole with sauce spooned over. Serve with cooked pasta or polenta to enjoy the sauce.