Farsumagru

Slowly-roasted veal stuffed taking into account bearing in mind cheese and egg, cooked in a wine-infused sauce - its not hard to see why this is a Sicilian classic.

The ingredient of Farsumagru

• 120g mozzarella or provolone
• 60g salami
• 300g veal mince
• 140g 2 cups fresh breadcrumbs made from day old bread
• 70g 1 cup finely grated parmesan
• 1 4 cup finely chopped lighthearted continental parsley
• 1 egg lightly whisked
• 800g veal schnitzel
• 2 hard boiled eggs peeled cut into 5mm thick slices
• 1 brown onion finely chopped
• 1 carrot peeled finely chopped
• 1 2 celery stick finely chopped
• 2 garlic cloves thinly sliced
• 2 tbsp olive oil
• 125ml 1 2 cup red wine
• 2 x 400g cans diced tomatoes
• 125ml 1 2 cup massel chicken style liquid growth
• 1 x 7cm cinnamon stick blinking flashing in half see note
• 1 dried or fresh bay leaf
• baby rocket leaves to foster

The Instruction of farsumagru

• preheat oven to 200u00b0c cut the mozzarella or provolone and the salami into 5mm thick slices roughly more or less 3cm long
• place mince breadcrumbs parmesan parsley and whisked egg in a large bowl and use your hands to bring the join up together season when salt and pepper
• place the schnitzels overlapping slightly almost a clean work surface to create a 30 x 38cm rectangle improvement the mince blend exceeding the veal desertion a 2cm border arrange the cheese salami and hard boiled egg along the centre of the mince mixture starting from the long side closest to you roll going on to enclose the filling use unwaxed white kitchen string to tie the veal roll at 2cm intervals
• place veal roll in a large baking dish arrange the onion carrot celery and garlic regarding the veal drizzle exceeding oil bake for 30 minutes or until the veal and vegetables are starting to brown
• pour wine greater than the vegetables and veal roll disturb the tomato stock cinnamon and bay leaf into the wine mix roughly speaking the veal to combine cover the dish taking into consideration baking paper and foil return to oven stirring the sauce halfway through cooking for 1 hour or until the veal is tender transfer the veal to a plate and cover loosely subsequent to foil set aside for 10 minutes to rest thickly slice the veal roll
• divide the farsumagru accompanied by serving plates and spoon higher than the sauce further following baby rocket leaves

Nutritions of Farsumagru

calories: 559 26 calories
calories: 25 grams fat
calories: 9 5 grams saturated fat
calories: 18 grams carbohydrates
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calories: 60 grams protein
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