This dish is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce.
For this simple Sicilian Easter dish, Cosciotto di Agnello con Patate, a leg of lamb is roasted over a bed of potatoes.
This recipe is a perfect blend of hearty wild boar with creamy and comforting polenta.
Armando Pasetti, who created this dish, often liked to serve it with soft polenta. When he did, he always made extra sauce.