Farsumagru

Ingredients for 4 servings:

• 600 g beef, one slice (approx. 30 x 40 x 1.5 cm thick)
• 1 roll, without crust
• 2 eggs, hard-boiled
• 1 egg(s), raw
• 2 egg yolks
• 4 tbsp milk
• 1 bunch parsley, flat
• 1 tsp rosemary, fresh
• 4 cloves garlic
• 200 g minced beef
• 150 g veal sausage meat
• 100 g Parma ham
• 1 tsp thyme, fresh
• 50 g Pecorino, freshly grated
• 100 g Provolone, young
• ½ liter red wine, dry
• 8 tomatoes, peeled (bottle tomatoes)
• 1 bay leaf
• 1 onion(s)
• 6 tbsp olive oil
• Salt and pepper, freshly ground

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Sicilian rolled roast beef

Cut the peeled bread roll into small pieces. Whisk the raw egg with the egg yolks and milk, then soak the bread pieces in it. Finely chop the parsley, garlic cloves, and rosemary. For the filling, combine the ground beef with the veal sausage meat in a bowl. Add the egg and bread mixture, grated pecorino, chopped parsley, and garlic, along with the rosemary and thyme. Mix the meat mixture thoroughly and season generously with salt and pepper. Spread the giant roulade flat on a work surface and spread the filling evenly, leaving a border of about 2 cm. Cut the provolone into thin slices. Cut the Parma ham into thin strips. Peel the two hard-boiled eggs and slice them as well. Spread the cheese, ham, and egg evenly over the ground beef mixture. Now roll the roulade, pushing any oozing meat dough back into the roulade. Wrap it tightly with string. Preheat the oven to 175°C (top/bottom heat). Roughly chop the onion. Heat 6 tablespoons of oil in a roasting pan with a lid. Brown the roulade all over in the hot fat, then remove. Sauté the onion in the roasting pan and then deglaze with the 1/2 liter red wine. The stock should boil vigorously and then reduce by about half. Then add the roast. Roughly chop the tomatoes and arrange them around the roast. Season with salt and pepper and add the bay leaf, then close the lid. Braise gently in the oven (approx. 150°C) for about two hours. Cut the finished rolled roast into slices and serve with the resulting tomato sauce. Serve with rosemary potatoes or fresh baguette. A very festive meal. TIP: If the large rolled roast is too much work for you, you can use 4 small roulades and fill each with 1/4 of the filling. Do not reduce the oven time!