Farsumagro is a traditional dish from the southern Italian island of Sicily.
• 800g slice beef or veal
• 200g sausage, coarsely chopped
• 200g prosciutto, coarsely chopped
• 350g minced meat
• 100g pecorino, diced
• 6 eggs
• 1 tbsp breadcrumbs
• 100g peas
• 50g bacon, coarsely chopped
• 1 cup red wine
• 1 cup tomato paste
• 1 onion, chopped
• Chopped parsley
• 2 garlic cloves, minced
• Salt & pepper
• Extra virgin olive oil
1. Cook the peas in a saucepan of water.
2. Meanwhile, with a meat mallet, pound the beef (or veal) well.
3. Soak the breadcrumbs in milk.
4. In a large bowl, combine the minced meat, sausage, ham, bacon, cheese, 1 whole egg and 1 yolk, parsley, garlic, salt, breadcrumbs and peas. Season with salt and pepper. Stir well.
5. Meanwhile, boil the remaining 4 eggs, then cool under running cold water and remove shells.
6. Spread the filling on the beef (or veal) then arrange the boiled eggs on top, cutting off the ends so they align better. Roll up the meat and tie the roll tightly with cooking string.
7. Add a little oil to a pan and brown the onion.
8. Add the meat, browning it on all sides.
9. Add the wine and tomato paste. Season with salt and pepper.
10. Cover with a lid and cook over low heat for around 30 minutes, adding water if necessary.
11. Set the meat aside to cool slightly before removing the string and slicing it.
12. Serve warm with a spoonful of sauce from the pan.