Farsu Magru

Sicilian Braised Rolled Steak

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

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