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
editFarsu 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
editFarsu 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
editFarsu 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
editThe 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]
See also
edit
References
edit- ^ 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.
Further reading
edit- Eufemia Azzolina Pupella: Die Sizilianische Küche. Casa Editrice Bonechi, Florenz 1996. ISBN 88-8029-598-5.
- Chris Meier u. a.: Sizilien. Kulinarische Reiseskizzen. Hädecke Verlag, Weil der Stadt 1997. ISBN 3-7750-0307-X.