Английская Википедия:Farsu magru
Farsu magru, also spelled as farsumagru, and also referred to as farsumauru, falsomagro and falsumagru, is a traditional meat roll dish in Sicilian cuisine that dates to the 13th century.[1][2] Farsu magru is available in many areas of Sicily, but some serve it only for special occasions.[2][3][4] This roast is prepared mainly in rural regions in the interior of the island. Farsu magru means " false lean", which has been attributed to the amounts of meat used in the dish, and also to the lean, low-fat nature of the meats typically used.
Etymology
Farsu magru means "false lean", meaning "lean" in the sense that a relatively small amount of meat ingredients are used to prepare the dish, which is otherwise substantial in size.[1][5] The "false lean" moniker has also been claimed to describe the way in which the lean, low-fat cuts of meat that are typically used in the dish contrast with the stuffing, which has a higher fat content.[2][3]
History
Farsu magru dates to the 13th century in Sicily, during the time of the Angevin invasion of the island.[3][4] It has been stated that the dish's name is based upon the French word farce, which means "stuffing".[4] During this time, farsu magru was a simpler dish, typically prepared by simply rolling meat around bread crumbs.[4] As time passed, the dish became more complex, with the addition of more ingredients.[4]
Preparation
Farsu magru is prepared with beef or veal slices that are flattened and superimposed to form a large rectangle.[6] On top of this is a layer of thin bacon slices. For the filling, crushed bread slices, cubed cheese and ham, chopped onions, garlic and fresh herbs are mixed together.[1][7][6] Subsequently, the filling is evenly distributed, and hard boiled eggs are laid in the middle.[1] The meat is then rolled around the eggs, tied together and cooked in an oven.[1] The dish can also be cooked by poaching.[2][6] It is topped with tomato sauce or tomato purée.[1]
Service
The dish is typically sliced after cooking occurs.[5] In Sicily, farsu magru is sometimes served at room temperature, along with a fennel salad.[1] Some Sicilians serve the dish only on special occasions.[3][4]
See also
References
Further reading
- Eufemia Azzolina Pupella: Die Sizilianische Küche. Casa Editrice Bonechi, Florenz 1996, Шаблон:ISBN.
- Chris Meier u. a.: Sizilien. Kulinarische Reiseskizzen. Hädecke Verlag, Weil der Stadt 1997, Шаблон:ISBN.
- ↑ 1,0 1,1 1,2 1,3 1,4 1,5 1,6 Ошибка цитирования Неверный тег
<ref>; для сносокGoldstein 2004не указан текст - ↑ 2,0 2,1 2,2 2,3 Ошибка цитирования Неверный тег
<ref>; для сносокStevens 2004 p. 238не указан текст - ↑ 3,0 3,1 3,2 3,3 Ошибка цитирования Неверный тег
<ref>; для сносокConte 2013 p. 306не указан текст - ↑ 4,0 4,1 4,2 4,3 4,4 4,5 Ошибка цитирования Неверный тег
<ref>; для сносокHelstosky 2009 p. 100не указан текст - ↑ 5,0 5,1 Ошибка цитирования Неверный тег
<ref>; для сносокLATimes 2010не указан текст - ↑ 6,0 6,1 6,2 Ошибка цитирования Неверный тег
<ref>; для сносокFort 2009 p. 49не указан текст - ↑ Ошибка цитирования Неверный тег
<ref>; для сносокPhilpott 2016не указан текст
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