6 slices sirloin fillet (ask your butcher to make them 5mm thick)
6 very thin slices of lard (cured pork fat)
salt & pepper
1 clove garlic, finely chopped
60 pine nuts
30 golden raisins
1 small bunch flat-leaf parsley, finely chopped
1 cup (225 grams) pecorino romano, shaved
3 tablespoons extra virgin olive oil
2 cloves garlic, peeled and squashed
1 1/2 tablespoons white wine
2 cans Italian tomatoes (400 grams)
1 pound (500 grams) rigatoni
Extra grated pecorino romano for serving
Spread the sirloin slices on a clean work surface, top each with a slice of lardo and sprinkle with salt and pepper.
Divide the chopped garlic, pine nuts, raisins, parsley and pecorino evenly among the meat slices then roll up tightly to enclose the filling. Secure the involtini (rolls) with toothpicks
Heat oil in a deep frying pan large enough to hold all six involtini. Add the squashed garlic cloves and cook over medium heat until golden. Remove the garlic and cook until browned on all sides. Pour in the white wine and cook until evaporated.
Roughly chop the tomatoes with a large pointed knife while still in the can. Add to involtini. Season with salt, cover and bring to a gentle boil. Reduce the heat to very low and cook for 2 hours with the lid slightly askew, checking regularly to make sure it does not dry out. Add water if the sauce is looking dry and move the involuting delicately to help them cook evenly and prevent them from sticking to the pan.
Cook the rigatoni in boiling salted water for 10-12 minutes or until al dente. Drain, reserving a cup of cooking water.
Remove the involtini from the tomato sauce then add the rigatoni to the sauce and stir until well combined.
Divide the pasta and involtini among six plates and finish with a sprinkling of grated pecorino.