Falsomagro

Name: Falsomagro
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 6
Ingredients: Beef ground 3.5 oz; Pecorino cheese to grate 0.7 oz; Beef (1 large slice of sirloin, topside, or eye of round) 1.3 lbs; Breadcrumbs ¼ cup; Hard boiled eggs 3; Lard 1.1 oz; Caciocavallo cheese 1.5 oz; Extra virgin olive oil to taste; Mortadella 1.75 oz; Onions 1; Carrots 1; Celery 1 rib; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Red wine 1.7 oz; Tomato purée 2 cups; Triple concentrated tomato paste 1 spoonful

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381

Calories per serving

Energy Kcal 381
Carbohydrates g 8.7
of which sugars g 4.9
Protein g 34.9
Fats g 22.3
of which saturated fat g 7.35
Fiber g 1.8
Cholesterol mg 192
Sodium mg 613

Difficulty: Average
Prep time: 40 min
Cook time: 60 min
Serving: 6
Cost: Average

PRESENTATION

Falsomagro is one of those bold Sicilian dishes that, to be honest, really brings the family together. I mean, everyone gathers around the table for this one. It's a traditional Sicilian dish—really special. Picture a big, tender roll of beef stuffed with all kinds of goodies—ground meat, pecorino, breadcrumbs, mortadella, lardo, caciocavallo, and yes, even boiled eggs for a surprise in each slice. So delicious.

The whole thing gets wrapped up tight, tied with string, and cooked in this rich, flavorful sauce. People love to mop it up with bread. Can’t go wrong there. Every city in Sicily adds its own twist to the filling, so you’ll never taste the exact same flavor twice—sometimes more cheese, sometimes a bit of ham, maybe even a touch more moist filling. Really depends on whose nonna is making it.

The name "falsomagro" comes from the idea that it looks lean from the outside, but once you cut in, it’s packed with all sorts of bold and juicy stuff. Honestly, it’s a fun surprise.

In Sicily, folks often chat about which town has the best Falsomagro recipe. Who knows the secret for the most tender meat? It’s a hot topic. What you get is a Sicilian meat roll that’s a real showstopper at big Sunday lunches or festive gatherings. Slices of this golden, rich beef roulade reveal the layers inside. And the sauce? Everyone loves to dip their bread into that savory goodness. Pretty simple.

The flavors are deep and rich from all the cheeses and meats mixing together as it cooks, so every bite is packed with that classic Italian stuffed beef goodness. Whether you’re in Palermo or Catania, people in Sicily know how to celebrate with food, and this stuffed meat roll is one of the best reasons to gather everyone for a long, happy meal.

Sharing stories and laughter over a dish like falsomagro—seriously good—makes any occasion feel like a true feast. It’s bringing a little bit of Sicily to every table.

INGREDIENTS

381

Calories per serving

Beef 3.5 oz (100 g) - ground

Pecorino cheese 0.7 oz (20 g) - to grate

Beef 1.3 lbs (600 g) - (1 large slice of sirloin, topside, or eye of round)

Breadcrumbs ¼ cup (30 g)

for the filling: Hard boiled eggs 3; Lard 1.1 oz (30 g); Caciocavallo cheese 1.5 oz (40 g); Extra virgin olive oil to taste; Mortadella 1.75 oz (50 g)

for the sauce: Onions 1; Carrots 1; Celery 1 rib; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Red wine 1.7 oz (50 ml); Tomato purée 2 cups (500 g); Triple concentrated tomato paste 1 spoonful

Preparation

How to prepare Falsomagro

To prepare the falsomagro, start by hard-boiling the eggs in a pot full of water 1, then take the slice of beef and pound it well with a meat mallet, to ensure even thickness 2. Slice the mortadella 3,

the lard 4 and the caciocavallo 5 into strips about 1/4 inch thick, then set everything aside. In a large bowl, combine the ground meat, the grated cheese 6

and the breadcrumbs 7, then mix well with your hands 8. Adjust with salt and pepper, then place the mixture on the beef slice 9, making sure to spread it well and leave about 3/4 inch of border on each side to prevent the filling from spilling out when rolling the meat.

Now position the lard, mortadella, and caciocavallo alternately 19, then place the hard-boiled eggs in the center 11, previously cooled and peeled.

Close the falsomagro by rolling the meat onto itself; to seal it, use kitchen twine, as shown in the figures (13-14-15) (for more details on how to tie a roast click here).

Brown the meat in a pan with a little oil 16, making sure to sear it well on all sides. Meanwhile, prepare a mixture of celery, onion, and carrot, and sauté it in a non-stick pan with two tablespoons of extra virgin olive oil, for a few minutes over low heat 17. Once the falsomagro is browned, add it to the sauté 18, continuing to cook over medium heat;

after a couple of minutes, deglaze with the red wine 19. Then add the tomato sauce 20, a tablespoon of triple-concentrated tomato paste, salt, and pepper. Cover with a lid 21 and let the falsomagro cook over low heat for 60 minutes, occasionally turning it for even cooking. After this time, check that the falsomagro is done by piercing it with a fork: the meat should be tender.

Turn off the heat, remove the meat, and place it on a cutting board to remove the twine 23 and cut it into slices 34. Serve the falsomagro on a serving dish, accompanied by its sauce.

Storage

Store the falsomagro in an airtight container in the refrigerator for up to 2 days. You can freeze the filled and tied falsomagro, already cooked (as long as no defrosted ingredients were used). To defrost, place it in the refrigerator the night before and, once defrosted, reheat it in a pan or oven.