''Farsu magru'', also spelled ''farsumagru'' and also referred to as ''farsumauru'', ''falsomagro'' and ''falsumagru'', is a traditional

meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...

roll dish in

Sicilian cuisine Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian foo ...

that dates to the 13th century. ''Farsu magru'' is available in many areas of

Sicily Sicily (Italian language, Italian and ), officially the Sicilian Region (), is an island in the central Mediterranean Sea, south of the Italian Peninsula in continental Europe and is one of the 20 regions of Italy, regions of Italy. With 4. ...

, but some serve it only for special occasions. This roast is prepared mainly in rural regions in the interior of the island.

Etymology

''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. 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.

History

''Farsu magru'' dates to the 13th century in Sicily, during the time of the Angevin invasion of the island. It has been stated that the dish's name is based upon the

Middle French Middle French () is a historical division of the French language that covers the period from the mid-14th to the early 17th centuries. It is a period of transition during which: * the French language became clearly distinguished from the other co ...

word ''farce'', which means 'stuffing'. During this time, ''farsu magru'' was a simpler dish, typically prepared by simply rolling meat around bread crumbs. As time passed, the dish became more complex, with the addition of more ingredients.

Preparation

''Farsu magru'' is prepared with beef or

veal Veal is the meat of Calf (animal), calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any List of cattle breeds, breed; however, most veal comes from young male calves of Dairy cattle, dairy b ...

slices that are flattened and superimposed to form a large rectangle. 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. Subsequently, the filling is evenly distributed, and hard boiled eggs are laid in the middle. The meat is then rolled around the eggs, tied together and cooked in an oven. The dish can also be cooked by

poaching Poaching is the illegal hunting or capturing of wild animals, usually associated with land use rights. Poaching was once performed by impoverished peasants for subsistence purposes and to supplement meager diets. It was set against the huntin ...

. It is topped with tomato sauce or tomato purée.

Service

The dish is typically sliced after cooking occurs. In Sicily, ''farsu magru'' is sometimes served at room temperature, along with a

fennel Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized ...

salad. Some Sicilians serve the dish only on special occasions.

Etymology

History

Preparation

Service

See also

References

Further reading