Farsumagru

Probably the most celebrated meat dish from Sicily, the reason this is called farsumagru, meaning ‘false lean’, is because a huge slice of beef or veal, 3.5 cm (1.5 inch) thick, is stuffed with all sorts of goodies then rolled and tied with string and braised or baked in a tomato sauce. The filling generally consists of prosciutto, Caciocavallo cheese, sausage meat, eggs, mortadella, garlic, onion, minced veal and even fresh peas. These ingredients are cut into square batons and placed lengthwise in the middle of the roll so that when it is cooked and cut in slices, a nice multicoloured section is revealed.