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Farsumagru
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Succulent veal stuffed with cheese and egg, roasted to perfection in a flavorful wine sauce - a must-try Sicilian favorite.
Ingredients:
  • 120g mozzarella or provolone
  • 60g salami
  • 300g veal mince
  • 140g (2 cups) fresh breadcrumbs (made from day-old bread)
  • 70g (1 cup) finely grated parmesan
  • 62.50 ml finely chopped fresh continental parsley
  • 1 egg, lightly whisked
  • 800g veal schnitzel
  • 2 hard-boiled eggs, peeled, cut into 5mm thick slices
  • 1 carrot, peeled, finely chopped
  • 1/2 celery stick, finely chopped
  • 2 garlic cloves, thinly sliced
  • 36.40 gm olive oil
  • 125ml (1/2 cup) red wine
  • 2 x 400g cans diced tomatoes
  • 125ml (1/2 cup) chicken style liquid stock
  • 1 x 7cm cinnamon stick, broken in half (see note)
  • 1 dried or fresh bay leaf
  • Baby rocket leaves, to serve
Instructions:
  • Preheat the oven to 200°C. Slice the mozzarella or provolone and salami into 5mm-thick slices, each about 3cm long.
  • Combine mince, breadcrumbs, parmesan, parsley, and whisked egg in a large bowl. Mix the ingredients together using your hands until well combined. Season generously with salt and pepper.
  • Lay the schnitzels slightly overlapping on a clean work surface to form a 30 x 38cm rectangle. Spread the mince mixture evenly over the veal, making sure to leave a 2cm border. Place the cheese, salami, and hard-boiled egg down the center of the mince. Beginning at the long side nearest to you, roll up the veal to cover the filling. Secure the veal roll by tying it with unwaxed white kitchen string at 2cm intervals.
  • In a large baking dish, nestle the veal roll surrounded by onion, carrot, celery, and garlic. Lightly drizzle with oil. Bake for 30 minutes, or until the veal and vegetables are golden brown.
  • 1. Pour wine over the vegetables and veal roll, then stir in the tomato, stock, cinnamon, and bay leaf to combine. Cover with baking paper and foil. 2. Bake in the oven for 1 hour, stirring the sauce halfway through, until the veal is tender. 3. Rest the veal on a plate covered loosely with foil for 10 minutes, then slice thickly before serving.
  • *Arrange the farsumagru on serving plates and drizzle the sauce over it. Garnish with baby rocket leaves before serving.*

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