Farsumagro or Bruciuluni

Cut the caciocavallo strips, sliced ​​salami and hard-boiled eggs into wedges. Clean the scallions and prepare the parsley, so all the elements will be ready for even distribution on the meat.

Arrange the slice of top round Place it on a flat surface and pound it lightly with a meat tenderizer, working it until it forms a fairly uniform rectangular shape. Maintain a uniform thickness: this will make it easier to seal the roll and ensure even cooking.

Arrange the strips of meat lengthwise on the meat. lardo and of caciocavallo, the slices of salami, the slices of hard-boiled egg, the scallions and parsley. Distribute the ingredients evenly, leaving a uniform filling in each portion of the roll.

Roll the meat up, forming a compact cylinder similar to a large salami. Carefully seal the ends, preventing the filling from leaking out, then tie the roll along its entire length with a ribbon. kitchen twine, keeping the shape very tight.

Heat the extra virgin olive oil in a shallow pan Large pan and brown the roll on all sides. Gently turn it until the surface is evenly browned: this seals the meat and develops an intense aroma before cooking in the sauce.

Pour the Marsala or red wine and leave deglaze over high heatWait for the alcohol to evaporate and for the base to take on a more concentrated aroma, without letting the liquid dry completely.

Melt thetomato paste in hot water and pour it into the shallow panThen add enough tomato sauce to cover the roll; the liquid should envelop the meat without completely submerging it, forming a fluid base for cooking.

Cover the shallow pan and cook over low heat, maintaining a gentle simmer. If the sauce thickens too much, add a few ladles of hot water. Continue cooking until the meat is cooked and the sauce is thick, fragrant, and well-combined.

Once cooked, transfer the roll to a work surface and let it cool. Wait for the structure to firm up before removing the string: the filling will be more compact and the cutting will be more precise.

Remove the string and cut the roll into slices about 1 cm thick. Gently heat a portion of the sauce, arrange the slices on a serving plate, and pour it over the top before serving the bruciuluni warm. Use the remaining sauce to top the pasta.