Slowly-roasted veal stuffed with cheese and egg, cooked in a wine-infused sauce - its not hard to see why this is a Sicilian classic.
- Preheat oven to 200°C. Cut the mozzarella or provolone and the salami into 5mm-thick slices, about 3cm long.
- Place mince, breadcrumbs, parmesan, parsley and whisked egg in a large bowl and use your hands to bring the mixture together. Season with salt and pepper.
- Place the schnitzels, overlapping slightly, on a clean work surface to create a 30 x 38cm rectangle. Spread the mince mixture over the veal, leaving a 2cm border. Arrange the cheese, salami and hard-boiled egg along the centre of the mince mixture. Starting from the long side closest to you, roll up to enclose the filling. Use unwaxed white kitchen string to tie the veal roll at 2cm intervals.
- Place veal roll in a large baking dish. Arrange the onion, carrot, celery and garlic around the veal. Drizzle over oil. Bake for 30 minutes or until the veal and vegetables are starting to brown.
- Pour wine over the vegetables and veal roll. Stir the tomato, stock, cinnamon and bay leaf into the wine mixture around the veal to combine. Cover the dish with baking paper and foil. Return to oven, stirring the sauce halfway through cooking, for 1 hour or until the veal is tender. Transfer the veal to a plate and cover loosely with foil. Set aside for 10 minutes to rest. Thickly slice the veal roll.
- Divide the farsumagru among serving plates and spoon over the sauce. Serve with baby rocket leaves.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set