METHOD
Meat should be about
8 x 11 inches or larger as it must hold hard-boiled eggs.
Pound flank steak on
both sides to make it as thin as possible. Do not tear.
In large bowl, combine
ground meat, raw egg, grated cheese, breadcrumbs, parsley, bacon or pancetta,
peas, salt and pepper.
Shell hard-boiled eggs.
Slice off ends to expose yolk which should be in every slice of finished
dish.
Spread beef so width
runs left to right and is facing you. Spread ground meat mixture over
meat, leaving 1/2 inch space along the edges. Put mortadella on top of
spread. Line up eggs from end to end so the exposed yolks touch one another.
Have butcher"s twine
ready. Roll beef away from you, so meat folding over eggs. Fold in outside
ends and finish rolling the beef. Roll tightly, but do not force filling
to spill out. Make a slipknot at one end and run twine the length of the
meat. Be liberal with twine. Tie the roll, but not too tight or it will
squeeze out the stuffing.
Using a heavy, deep skillet
or pot, brown meat on all sides over a high flame. Lower heat to medium
and add pour Reduce wine. Stir in broth, tomato paste, bay leaf Add enough
water to cover 3/4 of the roll.
Reduce heat to low. Simmer
meat, covered, for 45 minutes to 1 hour, turning occasionally.
Remove from pan and cool
for about 20 minutes. Correct seasoning on sauce and simmer a minute or
two longer. Remove bay leaf.
Untie roll and slice.
Ladle a little sauce over the farsumagru, and serve what is left on the
side.
This recipe from www.inmamaskitchen.com
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