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.
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]
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 Middle 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]
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]
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]
