you might think. Swipe for a step-by-step tutorial. #cucinamia #misenmade1. Prepare a pomodoro or marinara, e.g.: https://medium.com/cucina-mia/pomodoro-perfecto-3965d0be0c072. Using a meat tenderizer, pound steak to about 1/4" thin, taking care not to preforate the meat. I used tri-tip, but nearly any cut will do. Then top with yummy things. Pictured here: raw spinach leaves, thinly sliced parm and prosciutto, and seasoned breadcrumbs.3. Roll 'em up and bind them or secure them with toothpicks.4. Sear the rolls on high heat in a cast iron.5. When they're nice and browned on at least two sides, remove them from the heat.6. Add them to your simmering pomodoro or marinara.Happy boys.7. Braise for 2-4 hours on low heat, checking every 30-45 minutes or so to make sure the sauce doesn't thicken too much and burn. You can add water to reverse this process.7. Alternatively, you can pressure cook on LOW (we don't want to blow up our nice rolls) for about 45 minutes, then allow for natural steam release for at least 10 minutes.8. I recommend serving your involtini over rigatoni (like you would with a meatball) or, as I did here, over griddled polenta rounds. Slice them about 1/2" thick and sauté in olive oil and salt for 2-3 minutes per side or until golden brown. Flip once.9. Those are sweet umami onion rounds, one of my favorite things. Nothing fancy: olive oil, salt, and once they're a few minutes underway, a dash of Worcestershire sauce in the center of each round. Flip once.10. Now I'm just putting all the pretty round things together. Consider serving all in one line like a kabob. (I've also seen capresi served this way, some combination of stacked rounds with alternating colors.) Get creative.11. Carefully remove the involtini from the pressure cooker or dutch oven. Remove the toothpicks or binding. Make sure you get it all, otherwise it's a bad look.12. Slice into 2" rounds and arrange on top of the polenta. Add enough sauce to kiss all the rounds. Some rounds are just onion, some have involtini, just to mix things up.13. Top with fresh parm and a sprinkle of fresh basil if you have any.Serve immediately. Buon pranzo! #cucinamiaTri-tip involtini and sweet umami onion polotenta rounds in pomodoro. Buon pranzo! #cucinamia #misenmadeAll the Sicilians I know call these braciole (pronounced brah-SCZHOLE, rhymes with "flagpole" maybe?), but as it turns out the proper Italian name is involtini. Basically, they're thinly pounded rolled stuffed braised sauced beef wonder puppies. For the filling I used raw spinach leaves, thin slices of parm and proscuitto, and seasoned breadcrumbs but you can use virtually anything sweet, savory or umami like raisins or currants, capers, pine nuts, anchovies or sardines, you name it. Curious to hear if this format is easier to follow than the videos. Feedback welcome. Gonna try some Thai dishes next! #cucinamia #misenmade