Sicilian falsomagro is a typical island second course, traditionally prepared on festive occasions or Sunday lunches.
Its simple appearance is deceiving, as the richness of its content is revealed only when slicing the falsomagro, unveiling a tasty, hearty, and in its own way, even a choreographic filling.
Its preparation is not particularly difficult, yet bringing it to the table is always a true satisfaction, both for its appearance and its goodness.
Throughout the Sicilian territory, you may find the most varied versions of this recipe, some of which are for less delicate palates as they are based on a heavy use of garlic and parsley.
Here I propose the tomato sauce version, flavorful and tasty, as it was taught to me and in whose sauce we also cooked meatballs at home.
Then, these and the falsomagro were removed from the sauce, a little of it was set aside to accompany them, and with the remaining sauce, we dressed a good plate of homemade macaroni.
What sweet flavors from the past!
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 516.96 (Kcal)
- Carbohydrates 14.22 (g) of which sugars 3.63 (g)
- Proteins 41.36 (g)
- Fat 32.22 (g) of which saturated 10.43 (g)of which unsaturated 11.53 (g)
- Fibers 2.04 (g)
- Sodium 1,051.25 (mg)
Indicative values for a portion of 212 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.5 lbs beef (single slice)
- 4 eggs
- 3.5 oz ground beef
- 3.5 oz sausage
- 2.1 oz pecorino (grated)
- 1.1 oz breadcrumbs
- 3.5 oz mortadella (sliced)
- 3.5 oz caciocavallo (or aged or mild auricchio)
- 1 onion (amber)
- 1 carrot
- 1 stalk celery
- 1.8 oz red wine
- 3.2 cups tomato puree
- 1 tbsp tomato paste (double)
- to taste salt
- to taste black pepper (freshly ground)
- Half tbsp sugar (optional)
Tools
- 1 Frying Pan
- 1 Small Pot
- 1 Cutting Board
- 1 Knife for vegetables
- 1 Knife for roast
- Kitchen Twine
- 1 Meat Tenderizer
- 1 Pan non-stick oval with lid
Steps
To prepare the Sicilian falsomagro, start by cooking 3 eggs for about 8 minutes from boiling.
Then drain the hot water and fill the pot containing them with cold water to stop the cooking.
Slice the caciocavallo (or aged auricchio, or if preferred, mild).
Separately, combine the ground veal, the sausage removed from its casing, the grated pecorino (or a mix of pecorino and parmesan), breadcrumbs slightly moistened with a little water, salt, and freshly ground black pepper.
Mix well.
Prepare the slice of meat on the cutting board by pounding it to ensure even thickness across its entire surface.
Evenly spread the mixture over the slice of meat, leaving a 1-inch border on each side.
Otherwise, when you roll the slice, the filling will spill out.
On top of the ground meat layer, place the mortadella slices removed from their hard edge and broken into pieces, the sliced caciocavallo, and in the center, one after another, the hard-boiled eggs, previously peeled.
Roll the slice of meat onto itself, taking care to keep the eggs well positioned.
Close the falsomagro with kitchen twine, tightening the two ends well. See video.
In a large pan, sauté in a little olive oil: finely chopped onion, carrot, and celery.
Add the falsomagro after sealing it well on all sides in a pan containing hot oil.
Let it flavor a bit, then deglaze with red wine.
Let it evaporate over high heat, but not too much.
Add the tomato puree, tomato paste, and pepper.
Bring to a boil and cover with a lid, then add salt and reduce the heat.
If necessary, during cooking adjust any acidity of the sauce by adding half a tablespoon of sugar.
Cook for about 1 hour and 10 minutes.
During the last half hour, you can add meatballs to the sauce, which would have been browned in the same oil used to seal the falsomagro beforehand.
While the latter cooks, move it gently.
It will be ready when inserting a kitchen skewer into the meat, it feels tender.
At this stage, turn off the heat, place the falsomagro on a cutting board and after it has cooled for a few minutes, remove the twine and slice the meat into thick pieces with a carving knife that doesn’t fray.
The Sicilian falsomagro with sauce is now ready.
Serve with its sauce.
Storage
Store in the fridge well closed in an airtight container for about a couple of days. Reheat before consuming.
Store in the fridge well closed in an airtight container for about a couple of days. Reheat before consuming.
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