Pound the both sides of the flank steak or beef slice. Be careful not to tear through
the meat. The piece of meat should be large enough to hold the stuffing inside the
roll, at least 8 x 11 inches or preferably larger.
In a mixing bowl, combine the ground meat, raw egg, grated cheese,
breadcrumbs, minced garlic, chopped parsley, minced bacon, peas and salt and
Shell the hard-boiled eggs and slice off the ends to expose the yolk.
Lay the beef slice on the work surface so the width runs left to right. Lay the
mortadella or cooked ham over the top of the meat slice then spread the ground
meat mixture on top with the bottom of a spoon, but leave some space along the
edges. Place the hard-boiled eggs in a row from end to end so the exposed yolks
touch one another.
Have the butcherâ€™s twine handy, then pick the beef slice from side nearest you,
and snugly overlap the slice around the hard-boiled eggs. Fold in the outside ends
and finish rolling the beef. Next, run the twine a couple of times around the length
of the roll to hold in the ends. Tie a knot and then run the twine around the entire
length and circumference of the roll. It is best to use as much twine as necessary to
hold in the stuffing. Snugly tie the roll, but not too tight or it will squeeze out the
Place a deep pan over moderately high heat and cook the onions until transparent,
then add the meat roll and brown it on all sides. Lower the heat to medium then
pour in the red wine and let it evaporate. Reduce the heat to low, add the bay leaf,
beef broth or water (enough to immerse at least half of the roll) and then stir in and
dissolve the tomato paste. Cover the pan and simmer for 30 minutes, Turn the
meat to evenly brown the roll.
When the farsumagru is finished cooking, remove it from the pan and let it cool on
a cutting board. Salt and pepper the remaining sauce and simmer a minute or two
Untie the roll and slice into medallions. Ladle the sauce onto a serving dish or
individual dinner plates and arrange madallions of the farsumagru on top.
|LA CUCINA EOLIANA E SICILIANA
the food of the eolian islands and sicily
HOME | INTRODUCTION | RECIPES | RESOURCES | TRAVEL | MILAZZO | GESSO | FAMIGLIA | CALASCIONE | CINEMA | LETTERATURA
copyright © la cucina eoliana e siciliana 2012 ~ all rights reserved