Recipe - Farsumagru (Sicilian Stuffed Beef Roll) - Mcnair

5 tablespoon Olive oil
1 cup Yellow onion; chopped
1 teaspoon Garlic; minced
1 bn Fresh spinach; washed &
chopped
4 ounce Lean ground beef
One fourth cup Parmesan cheese; grated
One fourth cup Dry bread crumbs
3 tablespoon Italian parsley; chopped
1 Egg; lightly beaten
One half teaspoon Nutmeg
Salt
Fresh ground black pepper
2 pound Top round steak; about 1/2"
thick in 1 piece, trimmed
of all fat
One fourth pound Mortadella; cut or sliced up 1/8"
thick
One half cup Frozen green peas; thawed
2 tablespoon Tomato paste
1 cup Dry red wine
1 cup Beef broth

Heat 2 T. of the olive oil in a saute pan or skillet over mediumhigh heat.
Add the onion and saute until soft but not browned, about 5 minutes. Add
the garlic and saute 1 minute. Add the spinach and saute until the spinach
turns bright green, about 3 minutes. Transfer to a mixing bowl. Stir in the
ground beef, Parmesan cheese, bread crumbs, parsley, egg, nutmeg, salt, and
pepper to taste.

Quickly rinse the beef under cold running water and pat dry with paper
towels. Lay the meat on a flat surface and use a sharp knife to butterfly
it by slicing horizontally, leaving one edge intact. Spread the steak out
and gently pound with a wooden mallet or flat side of a meat cleaver to an
even thickness. Layer the mortadella slices on top of the meat, then spread
with the spinach mixture. Sprinkle the peas over the spinach. Beginning at
one long side, roll the meat up jellyroll fashion, tucking in ends, and
tie securely in several places with cotton string.

Heat the remaining 3 T. olive oil in a dutch oven or large pot over high
heat. Brown the beef roll on all sides. Stir the tomato paste, wine, and
stock together in a bowl and pour over the meat. Bring the liquid to a
boil. Cover, reduce the heat to low, and simmer until the beef is tender
when pierced with a fork, about 1One half to 2 hours, turning several times and
adding more stock, broth, or water if necessary to maintain about 1 cup
liquid.

Remove the beef to a cutting board and let it stand about 10 minutes.
Meanwhile, place the pan over high heat and reduce the sauce if it seems
too thin. Remove the strings and carve the roll into 1/4inch slices.
Season the hot pan juices with salt and pepper to taste and spoon over the
meat.

Serves 8.

Recipe by: Beef James McNair

Posted to MCRecipe Digest V1 #1009 by KSBAUM KSBAUM@aol.com on Jan 14,
1998