Italian Notes
  • HOME
  • PEOPLE & PLACES
    • Abruzzo
    • Basilicata
    • Calabria
    • Campania
    • Emilia-Romagna
    • Friuli-Venezia Giulia
    • Lazio
    • Liguria
    • Lombardia-Lombardy
    • Marche
    • Molise
    • Piemonte-Piedmont
    • Puglia – Apulia
    • Sicilia
    • Toscana-Tuscany
    • Trentino-Alto Adige – Trentino-South Tyrol
    • Umbria
    • Veneto
  • FOOD
    • Antipasti
    • Primi piatti
    • Secondi piatti
    • Dolci
  • Search
  • Menu Menu

Farsumagru. A classic rolled steak from Sicily

You are here: Home1 / Recipe2 / Secondi3 / Farsumagru. A classic rolled steak from Sicily

Farsumagru

A classic rolled steak from Sicily

‘False lean’ is the direct translation of Farsumagru. A classic roll steak from Sicily filled with minced meat and eggs to resemble a roast.

Most farsumagru recipes prescribe round steak or brisket for the beef, but after some experiments I’ve come to the conclusion that flank or flap steak works better. It is easy to cut open like a butterfly to obtain a thin, square slice of meat. It becomes tender after cooking less than 1 hour. There are no sinews that make the meat fall apart. And it has lots of flavor, making farsumagru as pleasing main dish to the palate and to the eyes.

Ingredients

600 g flank steak
100 g prosciutto cured ham
200 g minced beef
1 egg
3 tbsp grated pecorino
1 tbsp bread crumbs
1 clove of garlic
Salt and pepper
Fresh thyme and rosemary
2 boiled eggs
Olive oil
2 tbsp thick tomato paste
500 ml red wine
3 bay leaves

Preparation

Butterfly the steak and pound it to a large slice of meat
Mix minced beef with fresh egg, bread crumbs, crushed garlic, grated cheese, thyme, rosemary, salt and pepper.
Place slices of cured ham on top of the flank steak
Spread the minced beef mixture evenly on the pounded meat and place the peeled, boiled eggs lengthwise in the middle.
Roll the meat tightly and tie with string, tooth picks or metal meat skewers
Heat up the olive oil in a large saucepan and brown the meat all over:
Remove the meat from the saucepan and add tomato paste instead.
When the tomato paste starts to stick add wine, bay leaves and more fresh thyme and rosemary.
Return the meat to the pan and leave it to simmer over low heat for about an hour.
Serve slices of this classic rolled steak from Sicily with the tomato sauce.

Other recipes like farsumagru

Breast of veal recipe – Veal roll with omelet

Saltimbocca veal scallops

Meat rolls from Marche

Farsumagru. A classic rolled steak from Sicily

It’s fascinating to find a perfectly boiled egg when you slice the farsumagru

2 replies
  1. Muza-chan
    Muza-chan says:
    May 15, 2014 at 6:09 am

    Delicious :)

    Reply
    • admin
      admin says:
      May 21, 2014 at 5:57 pm

      Thank you.

      Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Followon XSubscribeto RSS Feed

More about food

Antipasti recipes - Italian NotesANTIPASTI RECIPES

Primi Piatti - Italian Notes

PRIMI PIATTI

Secondi piatti - Italian Notes

SECONDI PIATTI

Dolci - Italian Notes

DOLCI

© Copyright - Italian Notes - Enfold Theme by Kriesi
The blinding white city OstuniWhite city OstuniRome quotes - Famous words on the eternal cityRome Quotes – Famous Words on the Eternal City
Scroll to top