Farsu Magru

A stuffed beef roll whose name says it is lean and whose cross-section says otherwise.

Pork, Beef, Egg. Not vegetarian — contains beef, caciocavallo whose rennet the source does not name, pork, sausagemeat, whose animal the source does not name.

Ingredients

• 1.4 kg beef flank, opened out flat
• 300 g sausagemeat
• 4 eggs, hard boiled
• 150 g mortadella, sliced
• 100 g caciocavallo, in batons
• 150 g peas, cooked
• 80 g breadcrumbs
• a handful of parsley, chopped
• 4 tablespoons olive oil
• 250 ml red wine
• 600 g passata
• 1 teaspoon salt

Method

1. Open the beef into one even sheet, butterflying the thick parts.
2. Spread the sausagemeat over it, then the mortadella, then scatter the peas, breadcrumbs, parsley and cheese.
3. Lay the whole hard-boiled eggs in a line down the middle, end to end, so every slice will show a round of yolk.
4. Roll it up tightly from the long side and tie it at 3 cm intervals, then once lengthways.
5. TIE IT TIGHTER THAN FEELS KIND. This roll carries more filling than a braciolone and it will unwind in the pan if the string is loose, taking the eggs with it.
6. Brown it on every side in the oil, turning with two spoons.
7. Add the wine, reduce by half, then the passata and salt.
8. Cover and cook on the lowest heat for 2 and a half hours, turning every 40 minutes.
9. Rest 20 minutes before cutting the string and slicing 2 cm thick.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes