Recipe Falsomagro – Sicilian Meatloaf

Falsomagro – Jim Holmes OH CC BY 2.0


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.

Pound the meat until it is 1/4-in. thick. Prepare the stuffing: chop the prosciutto, sausage, 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. occasionally basting 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

From Wikipedia, the free encyclopedia.

Falsomagro (in Sicilian dialect, bruciuluni) is a specialty of Sicilian cooking. It is made of a slice of beef stuffed with a filling, rolled up, and cooked in a pan. The stuffing varies according to the area. Usually, it is minced beef, mortadella or bacon, lard, hard-boiled eggs, and caciocavallo cheese.


Spread out the beef slice, on which lay the minced meat mixed with grated pecorino cheese and breadcrumbs. Cut the mortadella or pancetta, lard, and caciocavallo into sticks and lay them on top of the minced meat, alternating with the sliced hard-boiled eggs. The meat is rolled up and tied with string. Fry the falsomagro in a pan with a little olive oil, while in another pan, fry the onion, carrot, and celery. Transfer the falsomagro to the pan with the sauté, add a little tomato sauce and cook. When cooked, cut the falsomagro into slices, dress with the remaining sauce and serve.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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