ENT: Farsumagru
Source of Recipe
Celebrations Italian Style, by Mary Ann Esposito
* Exported from MasterCook *
Farsumagru
Recipe By : Mary Ann Esposito
Serving Size : 6 Preparation Time :0:00
Categories : Beef, Italian, Meats, Sicilian, Wine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(STUFFED BEEF ROLLS)
1 1/2 pounds top round beef -- cut 1/2-inch thick
or
1 1/2 pounds flank steak -- cut 1/2-inch thick
1 teaspoon fine sea salt -- or more to taste
1 tablespoon black pepper -- coarsely ground
3 garlic cloves -- cut into thin sliver
1/2 cup packed flat-leaf parsley -- minced
1/2 cup Pecorino Romano cheese -- freshly grated
1 red onion -- thinly sliced
3 hard-boiled eggs -- optional
1/2 cup Sicilian oil-cured black olives -- chopped and pitted
SAUCE:
2 tablespoons olive oil
1 tablespoon lard or olive oil
1 garlic clove -- minced
4 cups fresh plum tomatoes
or
4 cups canned crushed plum tomatoes
1/2 cup water
1 cup dry red wine
1 bay leaf
fine sea salt -- to taste
black pepper -- freshly ground, to
-- taste
Lay the meat on a cutting board and pound it with a meat mallet to flatten it to a uniform thickness. Be careful not to tear the meat. Pat the meat dry with paper towels, and rub it all over with the salt and pepper.
Lay the meat flat and sprinkle the garlic over it, then sprinkle on the parsley, cheese, and onion. Place the eggs in a row lengthwise down the center of the meat and sprinkle the olives over. Starting at a long end, roll up the meat like a jelly roll. Tie the roll with string every inch or so.
In a large deep saucepan heat the olive oil and lard over medium-high heat. Add the garlic and cook until it is soft. Add the meat and brown it on all sides. Lower the heat, add all the remaining ingredients, and stir to blend. Bring to a simmer, cover, and cook for 1-1/2 hours, or until the meat is tender. Remove the meat to a cutting board and let rest.
Cut the meat into 1/2-inch slices, place on a serving platter, and spoon the tomato sauce over the top. Serve, immediately, or keep warm in a low oven on an ovenproof platter, covered with aluminum foil, until ready to serve.
Description:
"Stuffed and rolled beef with a filling of hard-boiled eggs and
Sicilian oil-cured black olives. This Sicilian dish is also called
braciolone in other regions of Italy."
Cuisine:
"Italian"
Source:
"Celebrations Italian Style"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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