Veal Farsu Magru

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.

Cooking Method: Baking, Boiling

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 650

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

Veal breast, bone removed and butterflied open
Virgin olive oil, divided
Beet greens or Swiss chard, cut in 1-inch ribbons
Freshly grated Pecorino cheese
Sun-dried tomatoes, chopped
Eggs, beaten
Dry white wine
Basic tomato sauce
Salt and black pepper
Butcher twine

Directions

1
Preheat the oven to 400°F (200°C).
2
In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
3
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.
4
In a bowl, combine the cooled greens, grated Pecorino, sun-dried tomatoes, and beaten eggs. Season with salt and pepper.
5
Lay the veal breast flat on a cutting board. Spread the filling mixture evenly over the entire surface.
6
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.
7
In an oven-safe heavy-bottomed casserole or Dutch oven, heat the remaining 3 tablespoons of olive oil over medium-high heat.
8
Add the rolled veal and brown on all sides, turning frequently, for about 10 minutes.
9
Drain excess fat from the pan if necessary. Pour in the white wine and tomato sauce, scraping up any browned bits from the bottom.
10
Bring the liquid to a boil, then cover the pan with a lid or foil.
11
Transfer to the oven and braise for 1.5 hours, or until the veal is fork-tender.
12
Remove from the oven and let the veal rest for 10 minutes before carving.
13
Slice into medallions and serve with the braising sauce.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 650kcal

% Daily Value *
Total Fat 35g54%
Saturated Fat 12g60%
Cholesterol 220mg74%
Sodium 450mg19%
Total Carbohydrate 15g5%
Dietary Fiber 3g12%
Sugars 5g
Protein 65g130%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: veal, farsu magru, stuffed veal, braised veal, italian recipe, sicilian cuisine, pecorino, beet greens, sun-dried tomatoes, comfort food, special occasion, family dinner, slow cooked, meat dish, traditional, homestyle

Read it online: https://www.chefs-mate.com/recipe/veal-farsu-magru/