This delicious and much celebrated Sicilian dish is very popular, and is cooked all over Sicily. There are
variations in the stuffing and on the way of cooking it, accordingly to the province or even the neighborhood where
it is made.
It is called Farsumagru, which literally means false (deceptive) lean (as meager, poor), and in fact to the
contrary, it is a rich and great tasting festive food.
The Farsumagru that in my family also called Bruciolone was cooked usually on Sundays or on special occasions. The
word Bruciolone comes from bruciare- to burn- because when you sauté this rolled meat, factually you have to
slightly burn it.
This recipe is not as complicated as it may appear, and if executed the way we will present it, the end result will
be appreciated by you and your guests.
For the Rolle’
2 lb. of veal, one slice, about 8 by 12 inches. If it is not this size or larger, beat the
veal with a meat mallet, between two sheets of plastic wrap to size and to a thickness of about ¼ of an
Butcher twine to tie Rolle’
4 tablespoons of olive oil
½ medium onion, chopped
½ lb. chopped meat
½ lb. sausage without the casing
Salt and pepper
1 hard boiled egg cut in quarters
½ lb. sliced pancetta (non smoked bacon cured with salt) or
1 finely minced clove of garlic
½ cup of flaked parmesan or diced Provoletta cheese
¼ cup of your preferred grated cheese
¼ cup currants or raisins soaked in warm water
¼ cup pine nuts
½ cup Italian parsley
¼ cup breadcrumbs toasted with 1 tablespoon of oil
For cooking the Rolle’
Left over oil and fat from cooking stuffing
4 tablespoons of olive oil
1 chopped onion
1 cup of white wine
8 oz. tomato paste diluted in 2 qt. of water
In a large sauté pan over a medium flame, heat 3 tablespoons of olive oil, add the onions and
sauté until golden color, about 7 minutes; add chopped meat, the sausage and cook it for about 5 minutes,
Pick up the cooked meat with a skimmer, the oil and fat left in the pan will be used to sauté the stuffed meat
Making of the Rolle’
Put the widest side of the veal in front of you.
Sprinkle with the minced garlic, salt and pepper to taste.
Place the sliced pancetta to cover the meat and add flaked parmesan cheese. Combine the meat filling with currants
(drained) and pine nuts.
Lengthwise, spread the meat filling mostly in center and place eggs on top, then sprinkle the grated cheese,
breadcrumbs and the parsley.
Roll the veal in the shape of a big salami, tie it with the butcher twine, gently winding it around and lengthwise.
Run the twine two times around, making sure it is not too tight to squeeze out the stuffing.
In the sauté pan where the stuffing was made, add the fat reserved from cooking the stuffing, 4 tablespoons of
olive oil and over a medium flame sauté the rolled veal.
When it is lightly browned on all sides, add chopped onion and keeping turning, cook until onions are lightly
Add wine and scrape the bottom of the skillet for any pieces of meat or onion stuck to it.
Add diluted tomato paste, basil, salt and pepper, bring to a boil and then simmer for one hour.
Let the Farsumagru cool for 15 minutes. Remove twine, slice it ¾ inch thick. Arrange on a serving dish, and finish
with its sauce.
Serve with patate al forno, baked potatoes, and a salad.
For a complete dinner use the extra sauce as a condiment for pasta.
To cook the Falsomagro “Aggrassato”, Stewed.
Follow the cooking direction above and use 2 chopped onions. After you add the wine, replace the tomato paste and
water with about 2 quarts of beef broth to add a little at a time, and use parsley instead of basil.
My sister Anna Maria stuffs the Farsumagru with chopped salami and provolone, boiled eggs, toasted breadcrumbs
mixed with grated cheese, pine nuts, one clove of garlic, and parsley.