Farsu magru

Name: Farsu magru (Sicilian Stuffed Beef Roll with Tomatoes and Red Wine)
Yield: Serves 6 to 8
Cuisine: Italy
Ingredients: ¼ pound mortadella, thinly sliced; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 tablespoons grated Parmesan cheese; 5 to 6 tablespoons olive oil; ¼ pound provolone cheese, cut into strips; ¼ pound prosciutto, thinly sliced but not paper-thin; ¼ pound prosciutto, thinly sliced but not paper-thin; ¾ pound ground beef; 3 pounds top sirloin steak or round steak, in one piece; 3 pounds top sirloin steak or round steak, in one piece; 2 slices coarse country bread, crusts removed and crumbled; 2 slices coarse country bread, crusts removed and crumbled; 2 tablespoons chopped fresh flat-leaf parsley; 6 eggs, 2 raw, 4 hard-boiled, peeled but left whole; 2 large yellow onions, chopped; 1 tablespoon minced garlic; 2 cups dry red wine; 4 cups tomato purée

Sicilian Stuffed Beef Roll with Tomatoes and Red Wine

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

I prepare farsu magru, also known as farsumauru, just to get the sugo for pasta. Literally the name means “false lean,” perhaps because you are making something rich out of particularly lean ingredients. In other words, a little meat goes a long way. Outside of Sicily, this dish is usually considered a braciolone, that is, a big meat roll. You can serve the sliced meat

Ingredients

Europe
Italy
Main course
Sicily
Mediterranean

Ingredients

Method