Mario Batali presents this recipe for Veal Shoulder Farsumagru that is an adaptation of a classic Sicilian Sunday supper.

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Each chapter in my book “Molto Batali” is built around a big, festive main course, usually meat or bird, but meat does not need to be the focal point of every meal. That said, it’s perfect for a special occasion as we approach the end of spring.

My Veal Shoulder Farsumagru is an adaptation of a classic Sicilian Sunday supper dish. Farsumagru is Sicilian dialect for “falsely lean” and refers to beef or veal stuffed with meats, cheese, vegetables and eggs, rolled to look like a roast.

This is easily the most complicated dish in “Molto Batali,” but the bulk of the work — including the deboning and the pounding of the veal shoulder — can be done by your butcher (if you ask nicely). The secret to the sauce is a great tomato paste. I like a strattu from Sicily best.

Chill the leftovers and then slice thinly and place between two pieces of toasted or grilled country bread for sandwiches. It’s Sunday supper’s answer to Thanksgiving leftovers.

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James Beard Award-winner Mario Batali, a Seattle native, is a chef, restaurateur, author and TV personality. His latest book is “Molto Batali.”

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