Sicilian Meat Roll Recipe

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Sicilian Meat Roll
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Ingredients
19
Count
Nutrition
963
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Pound the both sides of the flank steak or beef slice. Be careful not to tear through the meat. The piece of meat should be large enough to hold the stuffing inside the roll, at least 8 x 11 inches or preferably larger.
  2. In a mixing bowl, combine the ground meat, raw egg, grated cheese, breadcrumbs, minced garlic, chopped parsley, minced bacon, peas and salt and pepper.
  3. Shell the hard-boiled eggs and slice off the ends to expose the yolk.
  4. Lay the beef slice on the work surface so the width runs left to right. Lay the Mortadella or cooked ham over the top of the meat slice then spread the ground meat mixture on top with the bottom of a spoon, but leave some space along the edges. Place the hard-boiled eggs in a row from end to end so the exposed yolks touch one another.
  5. Have the butcher�s twine handy, then pick the beef slice from side nearest you and snugly overlap the slice around the hard-boiled eggs. Fold in the outside ends and finish rolling the beef.
  6. Next, run the twine a couple of times around the length of the roll to hold in the ends. Tie a knot and then run the twine around the entire length and circumference of the roll. It is best to use as much twine as necessary to hold in the stuffing. Snugly tie the roll, but not too tight or it will squeeze out the stuffing.
  7. Place a deep pan over moderately high heat and cook the onions until transparent, then add the meat roll and brown it on all sides.
  8. Lower the heat to medium then pour in the red wine and let it evaporate.
  9. Reduce the heat to low, add the bay leaf, beef broth or water (enough to immerse at least half of the roll) and then stir in and dissolve the tomato paste. Cover the pan and simmer for 30 minutes, Turn the meat to evenly brown the roll.
  10. When the farsumagru is finished cooking, remove it from the pan and let it cool on a cutting board. Salt and pepper the remaining sauce and simmer a minute or two longer.
  11. Untie the roll and slice into medallions. Ladle the sauce onto a serving dish or individual dinner plates and arrange the farsumagru medallions on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 962.78 Kcal (4031 kJ)
Calories from fat 484.69 Kcal
% Daily Value*
Total Fat 53.85g 83%
Cholesterol 499.42mg 166%
Sodium 853.62mg 36%
Potassium 1745.68mg 37%
Total Carbs 11.14g 4%
Sugars 4.44g 18%
Dietary Fiber 1.77g 7%
Protein 93.23g 186%
Vitamin C 16.2mg 27%
Iron 8.9mg 50%
Calcium 269.6mg 27%
Amount Per 100 g
Calories 166.93 Kcal (699 kJ)
Calories from fat 84.04 Kcal
% Daily Value*
Total Fat 9.34g 83%
Cholesterol 86.59mg 166%
Sodium 148.01mg 36%
Potassium 302.68mg 37%
Total Carbs 1.93g 4%
Sugars 0.77g 18%
Dietary Fiber 0.31g 7%
Protein 16.17g 186%
Vitamin C 2.8mg 27%
Iron 1.5mg 50%
Calcium 46.7mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.4
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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