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Farsomagro - Stuffed Sicilian beef roll

Farsomagro - Stuffed Sicilian beef roll

By guest chef Rosa Mitchell

Serves 8

Farsomagro is a traditional Sicilian dish and many families have their own version. Instead of one large roll, you can also make miniature versions with thin slices of topside beef and quail eggs.

1.5kg girello roast or beef shoulder (boned and flattened)
2 tbsp parmesan cheese, grated
5 slices mortadella
½ bunch of spinach (leaves only)
6 hard boiled eggs
125ml olive oil
Salt and pepper

For the sauce
3 tbsp olive oil
1 large onion, finely chopped
1 small celery stalk, finely chopped
1 small carrot, finely chopped
2L passata
2 bay leaves
Salt and pepper

Begin by making the sauce. Heat the oil in a large saucepan big enough to fit the meat. Cook the onion, celery and carrot over a low heat until golden, then add the passata and bay leaves. Season with salt and pepper.
To make the farsomagro, lay the meat flat on the bench. Season with salt and pepper and sprinkle with the parmesan. Lay the slices of mortadella down the centre of the meat (it is fine if they overlap). Place the spinach leaves on top. Arrange the eggs (whole) lengthways in a line down the centre. Season again with salt and pepper.
Start to roll from one long side, tying with kitchen string at intervals of about 8cm. Make sure the ends are tied very tightly so the eggs don’t fall out.
Heat the oil in a fry pan and brown the farsomagro on all sides, then add the whole roll to the sauce in the pan. Cover with a lid and cook over a very low heat for 1-1.5 hours, turning occasionally. Remove from the sauce and leave to cool slightly. Remove the string before slicing. Spoon some of the sauce onto a large serving plate then arrange the slices on top and serve.

For the full range of recipes from Rosa Mitchell's guest chef appearance with Italianicious, pick up the March/April 2016 issue.

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