Name: Farsu Magru (Sicilian Braised Rolled Steak)
Yield: Serves 6 to 8
Cuisine: Italy
Ingredients: 3 or 4 hard-cooked eggs, ends trimmed; ¼ pound provolone cheese, cut into 3 by ½ by ½-inch strips; ¼ pound thinly sliced prosciutto; ¼ pound mortadella, sliced paper thin; 2 large onions, chopped; 6 tablespoons olive oil; ½ teaspoon freshly ground pepper; 2 slices bread, coarsely crumbled; 2 tablespoons chopped fresh parsley; 1 teaspoon salt; 2 tablespoons freshly grated Parmesan cheese; 3 pounds top sirloin or round steak in one piece if possible (see Note); ¾ pound ground beef; 2 large eggs; 1 tablespoon minced garlic; 1½ to 2 cups dry red wine; 4 cups tomato puree; Salt and freshly ground Pepper

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

The first time I ate this was at the home of Francis Coppola. His mother, Italia, was in the kitchen and she is a really wonderful cook. I remember she told me that the dish can be made with beef or veal. This version is our favorite. The name literally translates “false lean,” perhaps because you are making something rich out of very lean ingredients, in the sense that the meat goes a long way. Outside of Sicily this dish may be called braciole. By any name, it’s wonderful. You may