Farsumagru

Directions

1. Pound out the 2 flank steaks to about 1/4 inch thickness. Lay the steaks out on the counter with the grain running crosswise. Overlap one of the steaks by 2 inches onto the other. Salt and pepper the meat to taste.
2. Heat a medium-size frying pan and add the pancetta. Saute until browned. Reserve the pancetta and discard the fat. Heat the frying pan again and add the 1 tablespoon of the oil. Add the garlic and onion and saute until clear. Remove to a bowl and add the raw egg, bread crumbs, parsley, oregano, Parmesan cheese, and the reserved pancetta. Stir together so that the bread crumbs absorb the egg.
3. Break off the ends of the asparagus and blanch in boiling water for 2 minutes. Remove and place in ice bath. Drain and cool.
4. Spread the bread-crumb mixture onto the meat in an even layer. Lay the blanched asparagus in a line down the center of the meat. Lay the salami and mozzarella in a line on top of the asparagus. Arrange the hard-boiled eggs in a line as well. Spread the seasoned ground pork over all to hold everything in place. Season with salt and pepper to taste.
5. Roll up like a jelly roll and tie with kitchen string. Tie the roll up well so that it does not fall apart. Season the roll with salt and pepper to taste.
6. Heat a large non stick frying pan and add the remaining 1 tablespoon of oil. Brown the meat on all sides and place in a small roasting pan.
7. Combine the ingredients for the sauce in a small bowl and stir together until smooth. Pour over the meat roll in the pan and cover with parchment paper. Cover the pan tightly with aluminum foil.
8. Roast covered in a preheated 325 degree oven for 1 hour. Remove the meat from the pan and allow to rest on a plate for 5 minutes. Simmer the pan juices a few minutes to reduce and thicken slightly. Remove the string and slice the roll crosswise into 1/2 inch slices. Spoon the sauce over the meat and serve.