Sicilian Brasciole à la Lena
In this brasciole recipe, flattened round steak is stuffed with an Italian-seasoned bread crumb mixture, rolled and tied with twine, simmered in spaghetti sauce, and served over pasta.
In a large, heavy skillet over medium heat, heat 1 tablespoon of olive oil.
About 10 minutes of sautéing should produce a translucent onion.
Add the garlic and parsley, then stir and cook the onions until they start to brown.
Take the food out of the heat and let it cool.
Combine bread crumbs, Romano cheese, raisins, pine nuts, and pepper in a medium bowl.
Use the side of a cleaver or a moistened mallet to pound steak to a thickness of 1/2 inch.
Give the meat an even layer of the onion mixture, leaving a 1-inch border all the way around.
Add 1 tablespoon of olive oil and evenly distribute the bread crumb mixture.
Begin rolling from the short end and fasten with kitchen twine.