U fassumàuru co sugu or falsomagro with sauce, is one of the second courses of the most well-known Sicilian tradition, typical for Sundays and festive days, such as Christmas or Easter. A true must of our cuisine, whose grandiose name says it all! The expression “falsomagro” actually implies that the appearance of this long and narrow meat roll is deceptive because, once sliced, it would reveal its true rich and substantial nature with cold cuts, cheese, and eggs! Preparing the falsomagro requires a bit of skill and patience. Once stuffed, the meat must be rolled up tightly and securely tied to maintain its shape during the long simmering in the sauce, which will make it tender and appetizing. A sumptuous recipe indeed, so much that even the gastronome Pino Correnti defined it as “the undisputed sovereign of meat dishes in Sicily“! Furthermore, these traditional dishes of Sicilian cuisine are true cornerstones for every respectable family! From one generation to another, each one passes on their version, helping to keep the memory alive. The recipe I share here with you is the result of this legacy. My mother often talks about this dish prepared by her grandfather Antonio, which she has jealously preserved over the years, after learning it from my grandmother Elvira, until reaching today in my hands! And it is together with her that I prepared this recipe with emotion and dedication to offer it to you too!
CURIOSITY: Did you know that the history of this legendary dish connects Sicily to France? Specifically in the 17th century, it was crafted by chefs coming from France i.e., the monsù (a distortion of the term “monsieur”), who often worked for the Sicilian aristocracy. Over time, the term monsù was also used for chefs of other nationalities, not necessarily French. There isn’t a single Sicilian falsomagro recipe, but certainly, this belongs to the Palermo tradition and is truly exquisite!
If you are passionate about traditional Sicilian recipes or wish to try a regional recipe from our territory, also try these fancy ideas to enrich your tables for special occasions:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Easter, Christmas
Ingredients
- 1 slice veal (rump, about 18 oz)
- 3.5 oz salami (or mortadella)
- 4.6 oz caciocavallo cheese (aged or provolone)
- 2 eggs
- 1 golden onion
- 14 oz tomato puree
- A few leaves basil
- 4 tbsps extra virgin olive oil
- to taste salt
Tools
⚠️ THIS RECIPE INCLUDES ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it will not cost you anything more!
- 1 Meat Tenderizer
- 1 Knife
- 1 Small Pot
- 1 Pressure Cooker
- Kitchen Twine
Steps
To prepare the falsomagro, start by hard-boiling the eggs in a pot full of water.
Open the slice of meat, flattening it with a meat tenderizer to even out the thickness and slightly widen it.
Salt the entire surface to taste.
Now place the slices of salami covering the entire surface.
Slice the aged caciocavallo cheese into strips about half a centimeter thick.
Place them on top of the salami slices distributing them evenly.
Also add the hard-boiled eggs previously cooled, peeled, and sliced, and finally some basil leaves.
At this point, roll up the meat on itself from the longer side, trying to prevent the filling from escaping.
Cut a piece of twine long enough to wrap the entire roast without issues.
Place the roast at the center of the twine and seal the meat along its entire perimeter.
Finally, tie a tight knot to secure the end of the twine and cut off any excess twine if necessary.
Now take care to peel a onion and chop it finely with a knife.
Sauté it gently with a generous swirl of extra virgin olive oil in a large saucepan; I used a pressure cooker that reduces cooking times*.
After a few minutes, add the falsomagro and keep the heat high but not at maximum.
Brown it well, making sure this operation is done on all sides.
Now add the tomato puree.
And dilute with a little water, enough to rinse the puree bottle.
Adjust the salt and let it flavor for a couple of minutes.
Complete by flavoring the sauce with additional basil leaves.
Close the lid, lower the flame to minimum, and cook for approximately 45′, shaking the pot occasionally to prevent the meat from sticking. If you are not using a pressure cooker like me, you will find in the end notes all the specifics of cooking times with a traditional pot.
After this time, check that the falsomagro is ready by piercing it with a fork: the meat should be tender. Remove it from the pot and let it cool for at least half an hour before freeing it from the twine and slicing it.
Serve it with its accompanying sauce, which will naturally be perfect for bread dipping!
And voilà…the falsomagro with sauce is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉Store the falsomagro in an airtight container, placed in the refrigerator, for up to 2 days. You can freeze it stuffed and tied, already cooked (as long as defrosted ingredients have not been used). To thaw, put it in the fridge the night before, and once thawed, heat it in the microwave or oven.
Tips, notes, variations, and suggestions
🟣* Pressure cooking is always the most practical method and the one I recommend, especially if you want to halve the cooking times; indeed, it will take approximately 45′ for even and complete cooking; otherwise, the alternative is the cast iron pot or a thick-bottomed pan. In these cases, cook on a very low flame with the lid on for approximately 1 hour and 30′, then remove the lid, raise the flame slightly, and reduce the sauce for another 20′ (you can also use the sauce to dress your favorite pasta).
🟣You can serve the falsomagro with a simple salad as I did, or with a side of roasted potatoes or sautéed vegetables.
🟣If you have more people to feed, you can have your trusted butcher cut 2 slices of 12 oz each. In that case, you will need to double all the ingredients in the recipe.
🟣In addition to the traditional recipe, there are numerous variations of the falsomagro. Some recipes include adding other ingredients to the filling, such as ground veal mixed with grated pecorino cheese, mortadella, or cooked ham instead of salami, etc. Other recipes involve cooking the falsomagro in a chopped mixture of carrots and celery along with the onion. In short, you can experiment with the recipe you prefer and have fun personalizing it to your liking.
FAQ (Questions and Answers)
What other cuts and types of meat can be used to make falsomagro?
You can use rump, top round or even eye of round from beef, veal, or even veal.
