Falsomagro

Falsomagro (or False Braciola) is a very tasty traditional Sicilian dish. It consists of a stuffed meat roll, which can be baked or braised. Now I will show you how to prepare it in the classic way.

Ingredients

• 4 slices of veal or beef (for rolls)
• 4 slices of cooked ham
• 200 g of stale bread crumbs
• 100 g of caciocavallo or spicy provolone cheese, diced
• 50 g of grated Parmesan cheese
• 2 eggs
• Chopped parsley to taste
• 2 cloves of garlic, chopped
• Salt and pepper to taste
• Extra virgin olive oil
• White wine to deglaze
• 1/2 onion, chopped
• 500 ml of tomato puree
• Meat broth as needed (if necessary)

Preparation

1. Prepare the stuffing: In a bowl, mix the previously soaked and squeezed bread crumbs with Parmesan cheese, parsley, garlic, eggs, diced cheese, salt, and pepper. Stir until the mixture is uniform.

2. Stuff and roll the meat: Lay out the meat slices and place a slice of cooked ham on each. Spread the bread and cheese mixture over each slice of meat and ham, leaving some space at the edges. Roll the meat around the filling, making sure that the mixture does not come out of the sides, and secure it with toothpicks or kitchen string.

3. Brown the falsomagros: In a large pan, heat a little olive oil and brown the rolls on all sides until they are well browned. Deglaze with white wine and let it evaporate on high heat.

4. Prepare the sauce: In the same pan, add the chopped onion and let it sauté. Then pour in the tomato puree, adjust the seasoning with salt and pepper, and, if needed, add some broth to prevent the sauce from drying out too much.

5. Cook the falsomagro: Place the falsomagros in the sauce, cover with a lid and let it cook on low heat for about 1 and a half hours (or until the meat is tender and the sauce is well reduced). If necessary, add more broth during cooking.

6. Serve and enjoy the dish: Once cooked, remove the falsomagros from the sauce, removing toothpicks or twine. Slice the rolls and serve with plenty of sauce on top.

Fun Fact

The name “falsomagro” comes from the fact that this dish was originally made with lean meat (for example, leftover roast) and was therefore “false” compared to the more famous “farsumagru”, a rich and festive dish made with more valuable meat and various types of sausages and cheese.

Remember that these recipes are a traditional base; feel free to customize them according to your tastes or the availability of ingredients. Bon appétit!