Falsomagro stuffed with mortadella and sausage

A Sicilian dish of French origin, dating back to the Angevin domination in Sicily in the 13th century.

It is anything but lean; in fact, it is very rich. The ‘lean’ part of its name likely refers to the meat wrapping it, not the stuffing, which is indeed very rich and varies based on holidays or family traditions.

The best cuts of meat to prepare it are top round, flank, and eye of round beef.

Today, I offer it with a stuffing based on mortadella, meat, boiled eggs, and the essential Sicilian caciocavallo cheese.

thought for you:

Difficulty: Medium
Cost: Moderate
Rest time: 20 Minutes
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Slow fire
Cuisine: Italian Regional
Region: Sicily
Seasonality: All seasons

696.73 Kcal

calories per serving

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Energy 696.73 (Kcal)
Carbohydrates 22.02 (g) of which sugars 2.20 (g)
Proteins 47.08 (g)
Fat 46.41 (g) of which saturated 7.22 (g)of which unsaturated 7.03 (g)
Fibers 2.60 (g)
Sodium 3,085.55 (mg)

Indicative values for a portion of 300 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

let’s do the shopping

1.3 lbs beef (a single large square or rectangular slice)
7 oz mortadella with pistachios
7 oz sausage (Sicilian)
2.8 oz caciocavallo cheese
1.8 oz breadcrumbs (Sicilian seasoned)
1.1 oz pecorino romano cheese
3 hard-boiled eggs
to taste salt
to taste pepper
25 oz tomato sauce
1.8 oz onion
1.8 oz carrot
1 stalk celery
7 oz sausage (crumbled)
to taste extra virgin olive oil
to taste salt
to taste pepper
to taste basil
1 glass red wine (lambrusco)

Falsomagro stuffed with mortadella and sausage

Tools

what we need to prepare

1 Cutting board
1 Knife
Kitchen twine
1 Pot wide and low non-stick
1 Chopper

Steps

Make the hard-boiled eggs, then peel them.
Pound the meat slice with a meat mallet until it reaches a thickness of 0.16-0.2 inches.
Chop the mortadella and sausage in a food processor, then place everything in a bowl and add the breadcrumbs, coarsely grated caciocavallo, pecorino, and chopped hard-boiled eggs. Taste and add salt and pepper if needed.
Now that the stuffing is ready, spread the meat slice and place the mixture on it, forming a kind of sausage within the meat itself, as shown in the photo. Be careful to
Fold the edges of the meat slice along the longer sides and then roll it up.
Tie it well with kitchen twine or elastic netting, as if it were a roast. Salt the surface.
In a pan, heat some extra virgin olive oil, then place the falsomagro in it and brown it on all sides until you see a crust (sealing of the meat).
Now that it is browned, set it aside without piercing it with a fork and transfer the remaining oil to another pot or non-stick pan. Prepare a chopped mixture of onion, celery, and carrots, add them to the extra virgin olive oil, and sauté.
Now add the chopped sausage and cook for another 2 minutes, always stirring.
Add the tomato sauce,
and the falsomagro, put the lid on and let it cook over medium heat for about 80 minutes, remembering to frequently turn the falsomagro and stir the sauce with a wooden spoon. If the sauce dries out, you can add a little water.
When the falsomagro is cooked, take it out of the sauce, wait for it to cool before removing the twine or elastic netting, and cut it into slices about a finger width thick. Place them on the serving plate with the sauce. The Falsomagro stuffed with mortadella and sausage is ready.