Farsu magru, also spelled farsumagru and also referred to as farsumauru, falsomagro and falsumagru, is a traditional meat roll dish in Sicilian cuisine that dates to the 13th century.[1][2]Farsu magru is available in many areas of Sicily, but some serve it only for special occasions.[2][3][4] This roast is prepared mainly in rural regions in the interior of the island.
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.[1][5] 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.[2][3]
Farsu magru dates to the 13th century in Sicily, during the time of the Angevin invasion of the island.[3][4] It has been stated that the dish's name is based upon the French word farce, which means 'stuffing'.[4] During this time, farsu magru was a simpler dish, typically prepared by simply rolling meat around bread crumbs.[4] As time passed, the dish became more complex, with the addition of more ingredients.[4]
Farsu magru is prepared with beef or veal slices that are flattened and superimposed to form a large rectangle.[6] 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.[1][7][6] Subsequently, the filling is evenly distributed, and hard boiled eggs are laid in the middle.[1] The meat is then rolled around the eggs, tied together and cooked in an oven.[1] The dish can also be cooked by poaching.[2][6] It is topped with tomato sauce or tomato purée.[1]
The dish is typically sliced after cooking occurs.[5] In Sicily, farsu magru is sometimes served at room temperature, along with a fennel salad.[1] Some Sicilians serve the dish only on special occasions.[3][4]
