Falsomagro: A Flavorful Italian Stuffed Roast
Category: Main Course
Serves: 6
Preparation Time: 30 minutes
Cooking Time: 2 hours
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef (thin slice) | 600g |
| Ground Beef | 100g |
| Pecorino Cheese | 20g |
| Caciocavallo Cheese | 40g |
| Hard-Boiled Eggs | 3 |
| Lard | 30g |
| Mortadella | 50g |
| Bread Crumbs | 30g |
| Olive Oil (extra virgin) | q.b. |
| Onion | 1 |
| Carrot | 1 |
| Celery stalk | 1 |
| Salt | q.b. |
| Black Pepper | q.b. |
| Red Wine | 50ml |
| Tomato Sauce | 500g |
| Triple Tomato Paste | 1 tbsp |
Instructions:
-
Prepare the Ingredients:
Begin by hard-boiling the eggs. Place them in a small saucepan and cover them with water. Bring the water to a boil, then reduce the heat and let the eggs simmer for 10-12 minutes. Once they are cooked, remove them from the water and set them aside to cool. -
Tenderize the Beef:
Take the thin slice of beef (manzo) and place it on a clean surface. Using a meat mallet, gently pound the beef until it is thin and evenly flattened. This step is crucial to ensure the beef rolls up well and cooks evenly. -
Prepare the Filling:
Finely chop the mortadella, lard, and pecorino cheese. Then, in a bowl, mix the chopped ingredients with the bread crumbs, a pinch of salt, and freshly ground black pepper. You should have a cohesive mixture that is not too dry, so add a little olive oil if needed. The mixture will form the base of your filling for the falsomagro. -
Assemble the Falsomagro:
Lay the flattened beef slice on a large cutting board or clean surface. Spread the filling mixture evenly across the beef, leaving a border of about 2 cm on all sides. This will prevent the filling from spilling out when you roll the beef.Next, layer the lard, mortadella, and caciocavallo cheese on top of the filling. Then, carefully place the hard-boiled eggs in the center of the filling. Make sure the eggs are positioned so they are easily enclosed within the roll.
-
Roll and Tie the Falsomagro:
Gently but firmly roll the beef around the filling, creating a cylinder shape. Use kitchen twine to tie the roll securely at both ends and at intervals along the body of the roast to hold the shape. This will ensure that the filling stays inside the roast during cooking. -
Brown the Falsomagro:
Heat a generous amount of olive oil in a large, heavy-bottomed pan over medium-high heat. Once the oil is hot, add the rolled and tied falsomagro to the pan. Brown the roast on all sides, turning it carefully to get an even sear. This step will enhance the flavor and help to lock in the juices. -
Prepare the Sauce:
While the falsomagro is browning, prepare the vegetable soffritto. Finely chop the onion, carrot, and celery. In a separate pan, heat two tablespoons of olive oil over low heat. Add the chopped vegetables and sauté them gently until they soften and release their aroma. This base will add depth to the sauce. -
Combine and Simmer:
Once the falsomagro is nicely browned, add it to the sautéed vegetables. Let the two ingredients cook together for a couple of minutes. Then, pour in the red wine and allow it to reduce for 2-3 minutes. -
Simmer with Tomato Sauce:
Add the tomato sauce, a tablespoon of triple concentrated tomato paste, and season with salt and black pepper. Stir everything well, then cover the pan with a lid. Let the falsomagro simmer gently over low heat for about 90 minutes, turning it occasionally to ensure even cooking. -
Finish the Dish:
Once the falsomagro has cooked through, remove it from the pan and place it on a cutting board. Cut off the kitchen twine carefully, and slice the roast into portions. Be sure to serve it hot, with the rich tomato sauce poured over the top. -
Serve and Enjoy:
Transfer the sliced falsomagro to a serving platter. Spoon some of the tomato sauce from the pan over the slices. Serve with crusty bread or roasted vegetables on the side to enjoy this comforting and flavorful dish.
Tips:
- For the best texture, make sure the beef is pounded thin and evenly before adding the filling.
- Feel free to experiment with different cheeses or fillings, such as adding a touch of prosciutto or a variety of herbs to the mixture.
- The leftovers of falsomagro can be enjoyed the next day, as the flavors will continue to develop and deepen.
Enjoy your Falsomagro, a traditional Italian stuffed roast that brings rich flavors and heartwarming satisfaction to the table. It’s perfect for family dinners or special occasions where you want to impress your guests with a truly authentic dish from the heart of Italy.
