Farsu magru

Farsu magru, also spelled farsumagru and also referred to as farsumauru, falsomagro and falsumagru, is a traditional meat roll dish in Sicilian cuisine that dates to the 13th century.^[1]^[2] Farsu magru is available in many areas of Sicily, but some serve it only for special occasions.^[2]^[3]^[4] This roast is prepared mainly in rural regions in the interior of the island.

Etymology

Farsu magru means 'false lean', meaning 'lean' in the sense that a relatively small amount of meat ingredients are used to prepare the dish, which is otherwise substantial in size.^[1]^[5] The "false lean" moniker has also been claimed to describe the way in which the lean, low-fat cuts of meat that are typically used in the dish contrast with the stuffing, which has a higher fat content.^[2]^[3]

History

Farsu magru dates to the 13th century in Sicily, during the time of the Angevin invasion of the island.^[3]^[4] It has been stated that the dish's name is based upon the French word farce, which means 'stuffing'.^[4] During this time, farsu magru was a simpler dish, typically prepared by simply rolling meat around bread crumbs.^[4] As time passed, the dish became more complex, with the addition of more ingredients.^[4]

Preparation

Farsu magru is prepared with beef or veal slices that are flattened and superimposed to form a large rectangle.^[6] On top of this is a layer of thin bacon slices. For the filling, crushed bread slices, cubed cheese and ham, chopped onions, garlic and fresh herbs are mixed together.^[1]^[7]^[6] Subsequently, the filling is evenly distributed, and hard boiled eggs are laid in the middle.^[1] The meat is then rolled around the eggs, tied together and cooked in an oven.^[1] The dish can also be cooked by poaching.^[2]^[6] It is topped with tomato sauce or tomato purée.^[1]

Service

The dish is typically sliced after cooking occurs.^[5] In Sicily, farsu magru is sometimes served at room temperature, along with a fennel salad.^[1] Some Sicilians serve the dish only on special occasions.^[3]^[4]

References

^ ^a ^b ^c ^d ^e ^f ^g Goldstein, J. (2004). Italian Slow and Savory. Chronicle Books. p. 174. ISBN 978-0-8118-4238-9. Retrieved June 15, 2017.
^ ^a ^b ^c ^d Stevens, M. (2004). All About Braising: The Art of Uncomplicated Cooking. W. W. Norton. p. 238. ISBN 978-0-393-24118-1. Retrieved June 15, 2017.
^ ^a ^b ^c ^d Conte, A.D. (2013). Gastronomy of Italy: Revised Edition. Pavilion Books. p. 306. ISBN 978-1-909815-19-3. Retrieved June 15, 2017.^{[permanent dead link]}
^ ^a ^b ^c ^d ^e ^f Helstosky, C. (2009). Food Culture in the Mediterranean. Food culture around the world. Greenwood Press. p. 100. ISBN 978-0-313-34626-2. Retrieved June 15, 2017.
^ ^a ^b "Recipe: Farsumagru (Rolled Steak, Stuffed Sicilian Style)". Los Angeles Times. April 25, 2010. Retrieved June 15, 2017.
^ ^a ^b ^c Fort, M. (2009). Sweet Honey, Bitter Lemons: Travels in Sicily on a Vespa. St. Martin's Press. pp. 49–50. ISBN 978-0-312-55918-2. Retrieved June 15, 2017.
^ Philpott, D. (2016). The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings. Rowman & Littlefield Publishers. p. 383. ISBN 978-1-4422-6804-3. Retrieved June 15, 2017.