Veal Farsu Magru is a classic Sicilian-style dish featuring a boneless veal breast stuffed with a savory mixture of beet greens, pecorino cheese, and sun-dried tomatoes. The filling is rolled into the meat, tied securely, and seared before being gently braised in white wine and tomato sauce. This method ensures the tough cut of meat becomes incredibly tender and flavorful. The result is a rich, aromatic main course that pairs beautifully with crusty bread to soak up the sauce. Ideal for special family dinners or festive gatherings, this dish offers a comforting, rustic elegance that highlights the natural flavors of high-quality ingredients.
Veal Farsu Magru
Description
Veal Farsu Magru is a classic Sicilian-style dish featuring a boneless veal breast stuffed with a savory mixture of beet greens, pecorino cheese, and sun-dried tomatoes. The filling is rolled into the meat, tied securely, and seared before being gently braised in white wine and tomato sauce. This method ensures the tough cut of meat becomes incredibly tender and flavorful. The result is a rich, aromatic main course that pairs beautifully with crusty bread to soak up the sauce.Ingredients
Directions
-
Preheat the oven to 400ðF (200ðC).
-
In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
-
Add the beet greens or Swiss chard and cook until wilted but still bright green, about 1 minute. Remove from heat and let cool completely.
-
In a bowl, combine the cooled greens, grated Pecorino, sun-dried tomatoes, and beaten eggs. Season with salt and pepper.
-
Lay the veal breast flat on a cutting board. Spread the filling mixture evenly over the entire surface.
-
Roll the veal up tightly like a jelly roll. Secure the roll with butcher twine at 1-inch intervals. Season the outside with salt and pepper.
-
In an oven-safe heavy-bottomed casserole or Dutch oven, heat the remaining 3 tablespoons of olive oil over medium-high heat.
-
Add the rolled veal and brown on all sides, turning frequently, for about 10 minutes.
-
Drain excess fat from the pan if necessary. Pour in the white wine and tomato sauce, scraping up any browned bits from the bottom.
-
Bring the liquid to a boil, then cover the pan with a lid or foil.
-
Transfer to the oven and braise for 1.5 hours, or until the veal is fork-tender.
-
Remove from the oven and let the veal rest for 10 minutes before carving.
-
Slice into medallions and serve with the braising sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 21.4kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.3g2%
- Cholesterol 10.1mg4%
- Sodium 8.6mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 3.4g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish with a splash of broth or water to prevent drying out.
Ingredient Substitutions: If beet greens are unavailable, Swiss chard, spinach, or escarole work well. For a different flavor profile, try adding pine nuts or raisins to the stuffing, which is traditional in some Sicilian variations.
Cooking Tip: Ensure the greens are completely cooled before mixing with the eggs to prevent the eggs from scrambling. Tying the roll securely is crucial to keep the stuffing intact during braising.
Safety: Ensure the internal temperature of the veal reaches 145ðF (63ðC) followed by a 3-minute rest, though braising often goes higher for tenderness. Use caution when handling hot pans and ovenware.
