Falsomagro
Falsomagro is a grand Sicilian rolled beef roast stuffed with cured meats, caciocavallo cheese, and whole hard-boiled eggs, braised slowly in rich tomato sauce.
- Prep
- 35 min
- Cook
- 85 min
- Total
- 120 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Kitchen string
- •Large Dutch oven or heavy casserole
- •Meat mallet
- •Chopping board
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 44 g
- carbs
- 16 g
- fibre
- 3 g
- protein
- 52 g
- calories
- 680 kcal
Instructions
- 1
Lay the beef flat on a board and pound gently with a meat mallet to an even thickness.
- 2
Season the beef surface lightly with fine sea salt and freshly ground black pepper.
- 3
Mix the minced meat, breadcrumbs, grated Pecorino Siciliano, chopped parsley, and a pinch of salt in a bowl.
- 4
Spread the minced meat mixture evenly across the beef, leaving a two centimetre border along the edges.
- 5
Arrange the caciocavallo batons, salami pieces, and whole hard-boiled eggs in a single line down the centre.
- 6
Roll the beef tightly around the filling into a neat log and secure firmly with kitchen string.
- 7
Heat the olive oil in a Dutch oven over medium-high heat and brown the roll evenly on all sides.
- 8
Pour in the red wine and let it bubble until the liquid reduces by half.
- 9
Add the chopped onion and cook for two minutes until soft and translucent.
- 10
Pour in the tomato passata, cover with a lid, and simmer gently on low for seventy minutes.
- 11
Transfer the meat roll to a board, let it rest for ten minutes, remove the string, and slice into thick rounds.
- 12
Spoon the rich tomato sauce over the sliced meat rounds before serving warm.
Chef's tips
Resting the beef roll before slicing keeps the stuffing intact so the egg yolks do not crumble. Tie the kitchen string firmly at regular intervals to prevent the filling from escaping during browning.
Ingredient substitutions
- Pecorino Siciliano PDO → mature pecorino romano or aged parmesan
- caciocavallo cheese → aged provolone or semi-hard provola
- salame Siciliano → mortadella cut into thick matchsticks
Storage
Store leftover meat slices submerged in the tomato sauce in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in a covered pan over low heat with a splash of water until the meat is heated through.
Common mistakes to avoid
- •Rolling the meat too loosely, which causes the eggs and cheese to fall out upon slicing.
- •Slicing the roll straight from the pan while piping hot instead of letting it rest.
- •Simmering over high heat, which toughens the outer beef and curdles the interior cheese.
Serving suggestions
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