Veal Farsu Magru
Also known as farsumagru, or "false lean," this Italian Sicilian recipe uses lean, low-fat meats to create a rich Italian meat roll.
Yield
4 servingsPrep
10 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
veal breast
|
* |
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | pound |
beet greens
cut up |
* |
| ½ | cup |
pecorino cheese
grated |
*
|
| ½ | cup |
sundried tomatoes
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
white wine
dry |
*
|
| 1 | cup |
tomato sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
veal breast
|
* |
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 453.6 | g |
beet greens
cut up |
* |
| 118 | ml |
pecorino cheese
grated |
*
|
| 118 | ml |
sundried tomatoes
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
white wine
dry |
*
|
| 237 | ml |
tomato sauce
|
|
Directions
This traditional Italian meat roll is generally only served for special occasions and can be found in many areas of Sicily, with the roast being prepared predominately in the rural regions of the Italian island.
Preheat oven to 400℉ (200℃).
Have butcher remove bone from veal breast and butterfly open.
In a 12-14-inch sauté pan, heat 2 tablespoons virgin olive oil until smoking and add beet greens.
Cook until wilted but not fully cooked, about 1 minute, and remove from heat and allow to cool.
Add grated cheese, sundried tomatoes, and eggs, and season with salt and pepper.
Place on inside of veal pocket and roll veal up like a jelly roll.
Tie securely with butcher twine and season with salt and pepper.
In an oven-ready thick-bottomed casserole, heat the remaining 3 tablespoons olive oil until smoking.
Add veal breast and brown on all sides, frequently turning, about 10 minutes.
Drain oil from the pan, add white wine and tomato sauce and bring to boil.
Cover pan with lid or foil and place in oven.
Cook 1½ hours or until fork tender.
Remove and allow to stand for 10 minutes.
Carve and serve.
