Skip to content
Mains

Falsomagro (Sicilian Stuffed Beef Roll)

Falsomagro is a flavorful dish from the Sicilian tradition: a rolled beef roast stuffed with eggs and cooked in a pan with tomato sauce.
Recipe Falsomagro (Sicilian Stuffed Beef Roll)
  • Difficulty Medium
  • Preparation 40 minutes
  • Cooking 1 hour and20 minutes
  • Servings for 6 people

Falsomagro, also called Farsumagru or Bruciuluni in dialect, is a dish from the Sicilian culinary tradition. Flavorful and hearty, it is a rolled beef roast stuffed with meat, mortadella, caciocavallo cheese, and eggs. This stuffed beef roast is cooked in a pan with a rich tomato sauce.

Sicilian Falsomagro in Tomato Sauce is a hearty dish, meant to be served on its own, and mopping up the sauce with a piece of bread (what Italians call scarpetta) is a must. For these reasons, it is perfect for special occasions and holidays such as Easter or Christmas.

The recipe for Falsomagro is a traditional recipe that is easy to make, full of flavor, and able to turn a holiday lunch into a truly unforgettable meal. In the traditional version it is made with a single slice of beef, filled with ground meat mixed with pecorino and breadcrumbs. It is then stuffed with mortadella, hard-boiled eggs, caciocavallo, and lardo, cured pork fatback.

 

Ingredients for 6 people

Copy Ingredients List
Open in App

Method

  1. To make the Falsomagro, start by making the Hard-Boiled Eggs. When they are ready, let them cool completely and peel them.
  2. Lay the slice of meat on the work surface and pound it with a meat mallet to even out its thickness.
  3. In a large bowl, mix the ground beef, grated pecorino, breadcrumbs, salt, and pepper. Spread the mixture over the slice of meat, leaving a couple of centimeters free around the edge.
  4. Cover the mixture with the mortadella, lardo, and caciocavallo, alternating the slices if possible. Place the eggs in the center, very gently close everything up by rolling the meat on itself, and secure it with kitchen twine.
  5. Pour a drizzle of extra virgin olive oil into a saucepan and brown the meat over low heat, turning it from time to time to sear it on all sides.
  6. Meanwhile, wash, trim, and finely chop the onions, carrots, and celery. Pour a couple of tablespoons of extra virgin olive oil into a nonstick saucepan and sauté the chopped vegetables for a few minutes over low heat.
  7. Once it is seared, transfer the falsomagro to the saucepan with the vegetables and cook it for a few minutes over medium heat. Deglaze with the red wine and let it evaporate.
  8. Pour the tomato purée into the saucepan, add the tomato paste, season with salt, and add a pinch of pepper. Cover with a lid, lower the heat to the minimum, and cook for about an hour, turning the meat from time to time so that it absorbs the flavors well.
  9. When the meat is tender, remove it from the saucepan and let it cool slightly. Remove the twine and cut the meat into slices of the same thickness.
  10. Pour the cooking sauce onto the serving plates, place the slices of meat on top, and serve the Falsomagro. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

There are many variations of Falsomagro: you can add lardo, salami, pancetta, or sausage.

If you prefer, you can also make Falsomagro in Bianco, without tomato: just replace the tomato purée and the tomato paste with Vegetable Broth.

Tips

To check that the Falsomagro is perfectly cooked, just prick the meat with a carving fork to make sure it is tender.

Storage

Leftover Falsomagro can be transferred to an airtight container and kept in the refrigerator for a couple of days.

Comments