Sicilian-style Garofolato

Ingredients

In this Sicilian adaptation of Garofolato, we incorporate the distinct flavors of Sicilian cuisine. The original Italian recipe is enhanced with Sicilian spices like saffron, oregano, and red pepper flakes, which add a unique heat and complexity to the dish. Additionally, we use local Sicilian ingredients such as pine nuts and raisins to infuse the rolls with a touch of sweetness, creating a delightful balance of flavors. We alse have the original recipe for Garofolato, so you can check it out.

• 8 thin beef slices (approximately 500g / 1.1 lb) 8 thin beef slices (approximately 500g / 1.1 lb)
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1/4 cup (35g) pine nuts 1/4 cup (35g) pine nuts
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 1/4 cup (60ml) dry white wine 1/4 cup (60ml) dry white wine
• 2 cups (500ml) tomato passata 2 cups (500ml) tomato passata
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 25g (Sugars: 10g)
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the breadcrumbs, pine nuts, raisins, minced garlic, and a pinch of salt and pepper.
2. 2.
   Lay out the beef slices and divide the breadcrumb mixture evenly among them, spreading it over each slice.
3. 3.
   Roll up the beef slices tightly and secure them with toothpicks.
4. 4.
   In a large skillet, heat the olive oil over medium heat. Add the beef rolls and cook until browned on all sides.
5. 5.
   Pour in the white wine and let it simmer for a minute to evaporate the alcohol.
6. 6.
   Add the tomato passata, saffron threads, dried oregano, and red pepper flakes to the skillet. Season with salt and pepper to taste.
7. 7.
   Reduce the heat to low, cover the skillet, and let the Garofolato simmer for about 1 hour, or until the beef is tender and the flavors have melded together.
8. 8.
   Remove the toothpicks from the beef rolls before serving. Garnish with fresh parsley.

Treat your ingredients with care...

• Pine nuts — Toast the pine nuts in a dry skillet over medium heat until they turn golden brown. This will enhance their nutty flavor and add a delightful crunch to the dish.

Tips & Tricks

• If you prefer a milder heat, reduce the amount of red pepper flakes or omit them altogether.
• Soak the raisins in warm water for a few minutes before using them in the recipe. This will plump them up and make them juicier.
• For a richer flavor, marinate the beef rolls in the tomato sauce overnight before cooking them.

Serving advice

Serve the Sicilian-style Garofolato with a side of creamy polenta or roasted potatoes to soak up the delicious sauce. Accompany it with a fresh green salad dressed with lemon vinaigrette to add a refreshing contrast to the rich flavors of the dish.

Presentation advice

Arrange the Garofolato rolls on a platter, spooning the tomato sauce over them. Garnish with fresh parsley for a pop of color. Serve with the suggested side dishes and a sprinkle of grated Parmesan cheese, if desired.