Kenified Farsumagru(sicilian Rolled Steak)
From keni 12 years ago
- ~2 hours to make
- Serves 6-8
With a nod to the traditional flavors and preparations, I made this wonderful rolled and stuffed steak and got one of those coveted "I'd order this!" compliments. Much easier than it may seem, but impressive for company.
Ingredients
- about 3lbs round steak, or steaks, pounded to about 1/2 inch thick(I used 3, 1lb steaks rather than one large one) shopping list
- about 3-4T bacon grease(if not available, sub 1/2 olive oil and 1/2 butter) shopping list
- 12oz fresh mushrooms, roughly chopped shopping list
- 1 onion or 2-3 shallots, roughly chopped shopping list
- 4 cloves garlic, whole is fine shopping list
- about 9oz fresh spinach shopping list
- 1/4-1/2 cup fine bread crumbs shopping list
- couple heaping T fresh grated parmesan cheese shopping list
- 1T fresh Italian herbs, minced(or sub a couple t, dried) shopping list
- about 1/4lb each of salami, capicola, prosciutto and provolone, all sliced thin shopping list
- 8oz tomato sauce shopping list
- 1 cup chicken stock shopping list
- 1/2 cup red wine shopping list
- kosher or sea salt and fresh ground pepper shopping list
How to make it
- In large oven safe dutch oven or roasting pan(large enough to hold all the rolled steaks in a single layer, later) melt bacon fat and saute onion and garlic cloves for about 2 minutes.
- Add mushrooms and spinach and cook down until tender. Should only take a few minutes.
- Add herbs and salt and pepper
- Remove mixture to blender or food processor and process until smooth and paste like.
- Stir in bread crumbs and Parmesan and set aside.
- Lay each steak out flat and sprinkle with salt and pepper.
- Layer the meats and Provolone cheese over each of the steaks.
- Over that, spread each with an equal portion of the spinach/mushroom mixture. See Photo
- Roll up each steak, securing with toothpicks or string.
- Reheat pan with bacon fat and brown steaks on all sides, about 2 minutes each side.
- Immediately pour tomato sauce, wine and stock into the bottom of the pan, around the just browned steaks. Stir a bit, but don't worry too much about it mixing up, yet. It will. :)
- Braise in a 350 oven for between 1 and 2 hours, depending on the size of your steaks. My 3 cooked for 70 minutes and they produced a lovely medium rare.
- Make sure to turn the rolls every 20 minutes or so, and spoon some of the juices up over the meat. Some of the cheese and mushroom mixture will ooze out, but don't worry. :)
- Let rest at least 5 minutes then slice into pinwheel slices.
- Serve with the delicious, rich, self reduced sauce :)
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