Farsumagru (Rolled Steak, Stuffed Sicilian Style)

More from this source
Los Angeles Times


Add a comment


1 bunch spinach or Swiss chard

7 tablespoons extra-virgin olive oil

1 small onion, finely diced

2 pounds round steak, or similar cut of beef, cut into single slice not more than 1/2-inch thick and butterflied

1/4 cup grated pecorino cheese

1/4 cup bread crumbs

1/4 pound ground veal, beef or pork

1/4 cup chopped Italian parsley

Salt, pepper

2 large eggs

3 hard-cooked eggs

1 pound equal amounts various cold cuts and cheeses: salami, prosciutto, provolone or caciocavallo cheeses, cut in medium dice or julienne strips

1/2 cup fresh or frozen peas

2 to 3 ounces pork fat, finely chopped

1 cup dry red wine

1 cup veal, beef or chicken broth, homemade preferred

2 tablespoons tomato paste