Every Southern Italian & Italian American family, has some version of this dish in their repertoire. When I was a kid, walking home from mass on a Sunday morning, you can smell the frying of meatballs & tomato sauce simmering. Since I grew up in a primarily Italian neighborhood, these smells came from every house. By the time I got home, I was starving. As soon as I walked through the door, I would head straight for a piece of crusty bread & dip it right into the pot, to soak up the sauce…YUMMY.
It was a Sunday ritual to have pasta. Along with the pasta, my mother would ALWAYS make meatballs, but sometimes farsumagru as well. Farsumagru is a typical Sicilian dish. It’s meat rolled & stuffed with hardboiled eggs. It’s then simmered in a red wine sauce. When the meat is cut, you can see the eggs inside.
In Diva’s version, I don’t use hard boiled eggs, I use a thin layer of egg crepe (omelet). I put the egg on top of the meat, & begin layering other ingredients. I next put a layer of provolone cheese, thinly sliced pancetta & the star of the show; a link of Italian sausage, which is seen when the meat is cut. For the sauce, I saute onions, carrots, celery & tomatoes; I then add red wine & let the meat simmer in the sauce for about 45 minutes. About 15 minutes before it’s done, I add raisins, capers, & pine nuts. I love serving farsumagru with pasta for a hearty meal along with a big glass of full bodied Italian red wine..and oh yeah, you can’t forget the bread!
I’m glad we have some left over. I’m going to put some farsumagru between 2 slices of crusty bread, slather it with sauce & call it lunch.
D I V A
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