Recipe Falsomagro


1 1/2 lbs. beef rib, blade meat (or beef chuck shoulder)
7 oz. prosciutto
7 oz. sausage
1 slice pancetta
3/4 lb. lean ground beef
3 oz. fresh Pecorino
6 eggs
1 clove garlic
6 slices crustless bread (soaked in cold water and squeezed dry)
1 onion, chopped
1 bunch parsley
2 oz. strutto (lard)
1 cup red wine
1/2 lb. tomato pulp
1 tbs. tomato paste

How to make the Falsomagro:

Falsomagro (in dialect farsumagru) is a Sicilian version of polpettone. Many regions have their own version of this dish.

Ppound the meat until it is 1/4-in. thick. Prepare the stuffing: chop the prosciutto, sausage, and pancetta, and mix with the ground beef. Add grated Pecorino, 2 eggs, chopped garlic and parsley, bread, salt and pepper. Mix thoroughly to achieve a smooth mixture. Hard boil the remaining eggs and remove the shells. Spread the meat filling onto the pounded steak and place the whole hard boiled eggs on top, end to end. Roll up the meat and tie, securely.

Brown the chopped onion in lard in a frying pan. Add the meat roll and brown on all sides. Splash with red wine. When the wine has evaporated, add the tomato pulp and paste diluted with 1 cup of warm water. Add salt and pepper, and cook in the oven at 475°F for 45 min. basting occasionally so that the top does not get dry. Remove the meat from the roasting pan. Let cool, strain the cooking juices, adjust seasoning and serve the falsomagro over the sliced beef roll.

Regional recipe from Sicily