Farsumagru Sicilian Roll
Varázsszó - Farsumagru (il falsomagro)
is perhaps the most celebrated Sicilian meat dish; it draws its name that translates roughly as ‘non-lenten’ because it contains an amazing wealth of ingredients including MEATS.
 >> Begin by pounding the meat, being careful to keep the slab rectangular in shape and not puncturing it. Next, lay the slices of prosciutto or mortadella over the meat. Trim the tips off the hardboiled eggs to reveal the yolks, and lay them lengthwise down the middle of the piece of meat. Put the bacon around the eggs. Sprinkle the diced cheese and parsley sprigs over everything, along with the garlic and the spring onion. >> To complete the filling combine the ground meat, grated cheese, peas and, if you want, some fresh sausage. Spread the mixture over the other ingredients in the filling and roll the meat up around it. Tie the roll with string lengthwise and widthwise and down, to produce a "salami."
 >> Put the farsumagru in a large pan and brown it either in the fat from cooking sausages or oil.
 >> At this point the farsumagru is ready to take its place in a festive ragů or sprinkle it with red wine and continue cooking until the wine has evaporated. Then add some tomato sauce, diluted in water and simmer the roll for about an hour, covered. When it comes time to serve it transfer it to a platter and remove the string, but wait till you get to the table to slice it into 1/2" slices. The beauty of the thing if it's done right, is the way the brilliant yellow of the yolk is surrounded by the whites, with the green of the peas and parsley in the brilliant white of the cheese. Serves 6

2 lb Top Round Steak, about
     1/2" thick in 1 piece
1/2 lb lean Ground Beef
5 tbs olive oil, divided use
1 cup yellow onion, chopped
1 tsp minced garlic
1 bunch fresh spinach, chopped
1/4 cup grated parmesan cheese
1/4 cup dry bread crumbs
3 tbs chopped fresh Italian parsley
1 egg, lightly beaten
1/2 tsp nutmeg
salt and fresh ground black pepper
1/4 lb mortadella (cheese),
     sliced 1/4" thick
1/2 cup green peas
2 tbsp tomato paste
1 cup dry red wine
1 cup beef broth
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 >> Heat 2 tbs of the olive oil in a saute pan or skillet over medium-high heat. Add the onion and saute until soft but not browned, about 5 minutes. Add the garlic and saute 1 minute. Add the spinach and saute until the spinach turns bright green, about 3 minutes.
 >> Transfer to a mixing bowl. Stir in the Ground Beef, Parmesan cheese, bread crumbs, parsley, egg, nutmeg, salt and pepper to taste; set aside.
 >> Quickly rinse the Beef under cold running water and pat dry with paper towels.
 >> Lay the Round Steak on a flat surface. Spread the steak out and gently pound with a wooden mallet or flat side of a meat cleaver to an even thickness. Layer the mortadella slices on top of the meat, then spread with the spinach mixture. Sprinkle the peas over the spinach. Beginning at one long side, roll the meat up jelly-roll fashion, tucking in ends and tie securely in several places with cotton string.
 >> Heat the remaining 3 tbs olive oil in a Dutch oven or large pot over high heat. Brown the beef roll on all sides.
 >> Stir the tomato paste, wine and stock together in a bowl, pour over the meat. Bring the liquid to a boil. Cover, reduce the heat to low and simmer until the beef is tender when pierced with a fork, about 1 1/2 hours, turning several times and adding more stock, broth or water if necessary to maintain about 1 cup liquid.
 >> Remove the beef to a cutting board and let it stand about 10 minutes. Meanwhile, place the pan over high heat and reduce the sauce if it seems too thin.
 >> Remove the strings and carve the roll into 1/2" slices. Season the hot pan juices with salt and pepper to taste and spoon over the meat.
Serves 6
True Sicilian Farsumagru

• 2 pounds rectangular Top Sirloin
      (7-800 g), with no holes! [Tenderized?]
• 1/4 pound (75 g) ground beef
• 1/2 pound (200 g) prosciutto
      or mortadella (Italian sausage)
• 1/2 pound fresh mild sausage
      or soft salami

• 4 hardboiled eggs
• 4 ounces (100 g) cured bacon
      (a strip the length of the slice of meat)
• A fresh spring onion
• A beaten egg
• A clove of garlic (minced)
• 4 ounces (100 g) sharp
      caciocavallo or provolone, diced
• 2 1/2 ounces (60 g) grated
      pecorino col pepe (similar to Romano,
      but with peppercorns)
• A small bunch parsley
• 1/4 pound (100 g) freshly
      shelled peas, blanched in salted water
• Tomato sauce
• A walnut sized chunk of
      rendered lard
• A sprinkle of well aged red wine
• Olive oil
• Salt and pepper
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September 2012