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rolled steak, stuffed and braised

Farsumagru, 'the false lean' gets its name from the appearance of the meat before it's sliced open to reveal the rich stuffing within. A large slice of veal or beef is pounded thin, filled with ground meat, salame, cheese, spinach, peas, pork fat and hard boiled eggs, then rolled up, tied tight and simmered in wine, beef broth and tomato. The roll is then sliced and served with its sauce.

Text © Dana Facaros and Michael Pauls

Image by Jim Holmes