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.