Ingredients
BEEF (1 LARGE SLICE)
800 gr
MINCED PORK
300 gr
MORTADELLA
100 gr
EGG
2
CACIOCAVALLO
100 gr
PECORINO CHEESE
30 gr
BREAD CRUMBS
30 gr
TOMATO SAUCE
300ml
VEGETABLE BROTH
200ml
EXTRA VIRGIN OLIVE OIL
60ml
SALT
to taste
PEPPER
to taste
Falsomagro is a rich and tasty second course , typical of the Sicilian gastronomic tradition . It is a rolled beef which, once cooked slowly and over a gentle flame, reveals a delicious and stringy filling only when cut: hard-boiled eggs, minced pork, mortadella, pecorino and caciocavallo. All flavored with a tomato sauce which, having absorbed the taste of the meat, can be used as a delicious condiment for pasta. An important recipe with guaranteed success, perfect for Sunday lunch or a festive occasion , which will win over everyone. Find out how to make the fake skinny in a few simple steps.
How to prepare fauxmagro
Step 1
Collect the eggs in a saucepan with cold water
1
, then put on the heat and cook for 8 minutes starting from the boil; drain them, pass them under a jet of cold running water and then shell them.
Step 2
Take the slice of beef and beat it gently with a meat tenderizer, to give it the most uniform thickness possible
2
. Salt and pepper lightly.
Step 3
Mix the minced meat with the cheese and breadcrumbs
3
.
Step 4
Spread the mixture over the beef, forming a fairly even layer
4
.
Step 5
Cover with the slices of mortadella
5
.
Step 6
Distribute the eggs cut into quarters
6
and then the caciocavallo cut into strips.
Step 7
Roll up the roast and tie it with kitchen twine, rather tightly
7
.
Step 8
Heat the oil in a pan, arrange the roast
8
and brown it well on all sides.
Step 9
When the meat is well sealed, the tomato puree
9
and the broth, cover with a lid and leave to cook over a low heat for about 1 hour.
Step 10
Once cooked, turn off the heat and let the roast cool. Remove the kitchen string, transfer it to a serving dish, garnish with chopped parsley and serve hot, cut into slices
10
.
Advice
The best cuts for making this recipe are walnut, silverside or beef rump.
Be careful to tie the roast quite tightly with kitchen twine, to prevent the stuffing from leaking out during cooking.
You can stuff your roast with sliced mortadella or strips if you prefer; alternatively, you can replace it with sliced salami or bacon.
Alternatively, you can also cook it in the oven : you will first have to brown it in the pan on all sides (this step is essential to seal the meat and keep it tender and juicy), then transfer it to the oven at 75°C for around 1 hour and 20 minutes : the final result will still be moist and tasty.
You can also freeze the stuffed, tied and already cooked Falsomagro: to defrost it, transfer it to the refrigerator the previous evening and then reheat it in a pan, in the oven or in the microwave the following day.
If you liked this recipe, also try the roast beef stuffed with ricotta or the milk one with walnuts .
storage
Falsemagro can be stored in an airtight container in the refrigerator for a maximum of 2 days .
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