Farsu magru, also spelled as farsumagru, and also referred to as farsumauru, falsomagro and falsumagru, is a traditional meat roll dish in

Sicilian cuisine Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food a ...

that dates to the 13th century. Farsu magru is available in many areas of Sicily, but some serve it only for special occasions. This roast is prepared mainly in rural regions in the interior of the island. Farsu magru means " false lean", which has been attributed to the amounts of meat used in the dish, and also to the lean, low-fat nature of the meats typically used.

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. 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.

History

Farsu magru dates to the 13th century in Sicily, during the time of the

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invasion of the island. It has been stated that the dish's name is based upon the French word ''farce'', which means "stuffing". During this time, farsu magru was a simpler dish, typically prepared by simply rolling meat around bread crumbs. As time passed, the dish became more complex, with the addition of more ingredients.

Preparation

Farsu magru is prepared with beef or veal slices that are flattened and superimposed to form a large rectangle. 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. Subsequently, the filling is evenly distributed, and hard boiled eggs are laid in the middle. The meat is then rolled around the eggs, tied together and cooked in an oven. The dish can also be cooked by

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. It is topped with tomato sauce or tomato purée.

Service

The dish is typically sliced after cooking occurs. In Sicily, farsu magru is sometimes served at room temperature, along with a

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salad. Some Sicilians serve the dish only on special occasions.

Etymology

History

Preparation

Service

See also

References

Further reading