The Falsomagro in White Sauce is a traditional Sicilian dish that embodies the richness and variety of the island’s cuisine.
This stuffed roast, which can be prepared in different variations, is a symbol of celebrations and special occasions.
Every Sicilian city has its unique version, with variations in stuffing and cooking, reflecting local and family traditions. For example, it can be cooked “in white,” without tomato, or with a rich and flavorful sauce.
The origins of the Falsomagro are wrapped in history and legend.
It is said that the name comes from the French term “farce,” meaning stuffing, which was transformed into the Sicilian dialect as “farsumauru.”
Others believe the name refers to its deceptive appearance: externally it looks like a simple roast, but when cut, it reveals a sumptuous filling of meat, cold cuts, eggs, and cheeses, making it anything but “lean.”
Below, I leave you other roasted main dishes to try before we get under the photo to discover how to prepare the Falsomagro in White Sauce!!
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Falsomagro in White Sauce
- 2.2 lbs veal (pocket in 1 single slice opened like a book)
- 7 oz mixed minced meat (pork and beef)
- 5.3 oz salami
- 3.5 oz lard
- 2 carrots (optional)
- 4 eggs (for omelets)
- 1 oz pecorino (grated)
- 1 oz caciocavallo
- 2 tbsp breadcrumbs
- Half glass white wine
- 1 pinch ground cinnamon
- 1 pinch nutmeg
- 4 pinches salt
- 2 pinches black pepper (ground)
- 8.5 cups vegetable broth (or meat broth)
- 1 onion (chopped)
- 1 carrot (chopped)
- 1 stalk celery (chopped)
Falsomagro in White Sauce
Prepare the meat: Pound the slice of meat with a meat mallet to make the thickness uniform. Salt it and massage it with your hands.
Prepare the filling: In a bowl, mix the minced meat with the pecorino, caciocavallo, breadcrumbs, cinnamon, nutmeg, salt, and pepper. Cover and let it rest.
Omelets: Beat the eggs with a pinch of salt and pepper and prepare 2 thin omelets.
Let them cool.Assemble the Falsomagro: Lay out the meat and cover it with a layer of lard cut into strips, a layer of salami, also cut into strips, and a layer of minced meat.
Add the omelets and distribute the carrot strips. Roll the meat gently and tie it with kitchen string.
Cooking: Chop onion, celery, and carrot and sauté them in a pot with extra virgin olive oil.
Remove the vegetables and brown the Falsomagro on all sides.Deglaze with white wine, add the vegetables, cover with broth, and cook on low heat for about 2 hours, basting with broth as needed.
Serving: Let the Falsomagro rest, slice it and serve it on a bed of greens, or blend the cooking juices and drizzle over the meat once on individual plates.
Variations and Tips for the Perfect Falsomagro in White Sauce
Preparing the Meat: Choose a good quality slice of veal or beef and lightly pound it for even thickness. This helps ensure even cooking.
Rolling and Tying: Roll the meat carefully, ensuring the filling is evenly distributed. Tie the roll with kitchen string to prevent it from opening during cooking.
Slow Cooking: Cook the Falsomagro in White Sauce on low heat, frequently basting with vegetable or meat broth to keep it tender and flavorful
You can replace the omelets with the same number of hard-boiled eggs to place in the center, as well as replace the carrot strips with sautéed spinach with 1 whole clove of garlic.
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