Farsumagru
Serves 6
This delicious and much celebrated dish is very popular and is cooked all over Sicily. There are variations in the stuffing and in the way of cooking it according to the province or even the neighbourhood where it is made.
It is called Farsumagru, which literally means false (deceptive) and lean (as meager, poor). On the contrary, it is a rich and great tasting festive dish.
For the roll:
900g slice of veal (approx 8x12 inches). If it is not this size or larger, beat the veal to size with a meat mallet between two sheets of plastic wrap to a thickness of about ¼ of an inch.
4 tbsp olive oil
225g medium onion, chopped
225g finely chopped veal
225g sausage meat
1 hard boiled egg cut in quarters
225g sliced pancetta or mortadella
1 finely minced clove of garlic
½ cup flaked parmesan or diced Provoletta cheese
¼ cup of your preferred grated cheese
¼ cup currants or raisins soaked in warm water
¼ cup pine nuts
½ cup Italian parsley
¼ cup breadcrumbs toasted with 1 tablespoon of oil
Salt and pepper
Butcher’s twine to tie the rolled meat
To cook the roll:
The left over oil and fat from cooking the stuffing
4 tbsp olive oil
1 chopped onion
1 cup white wine
225g tomato paste diluted in 8 cups of water
Basil leaves
In a large sauté pan over a medium flame, heat 3 tablespoons of olive oil, add the onions and sauté for about 7 minutes until golden. Add the finely chopped veal and sausage meat and cook for about 5 minutes, stirring continuously.
Pick up the cooked veal with a skimmer. The oil and fat left in the pan will be used to sauté the stuffed meat roll.
Roll out the widest side of the veal. Sprinkle with the minced garlic, salt and pepper to taste. Place the sliced pancetta to cover the meat and add flaked parmesan cheese. Combine the meat filling with currants and pine nuts.
Lengthwise, spread the meat filling mostly in the centre and place egg quarters on top, then sprinkle on the grated cheese, breadcrumbs and the parsley.
Roll the veal in the shape of a large salami and tie it with the butcher twine, gently winding it around and lengthwise. Run the twine two times around, making sure it is not too tight.
To cook the roll, use the sauté pan where the stuffing was made. Use the remaining fat from cooking the stuffing along with 4 tablespoons of olive oil and over a medium flame sauté the rolled veal.
When it is lightly browned on all sides, add chopped onion and keep the roll in the pan until the onions are lightly golden.
Add the wine and scrape the bottom of the skillet for any pieces of meat or onion stuck to it.
Add diluted tomato paste, basil, salt and pepper, bring to a boil and then simmer for one hour.
Before serving, let the Farsumagru cool for 15 minutes. Remove twine, slice into ¾ inch thick pieces. Arrange on a serving dish, and finish with its sauce.
Serve with baked potatoes and a salad.
For a complete dinner, use the extra sauce as a condiment for pasta.