Reinterpretation of Falsomagro Rolls.
In the heart of Sicily, there was a noblewoman named Anna Tasca Lanza who was passionate about food and had the fortune to witness the culinary experiments imported by the Bourbons. These were very different from traditional Sicilian peasant cuisine as they used butter instead of oil, with French inspiration, then reinterpreted by the creativity of the Sicilians.
From the fusion of these two worlds come the home-style aristocratic Sicilian recipes, made of eggplant rolls filled with béchamel or falsomagro stuffed with meats and hams.
Today’s enthusiasts have the task of reinterpreting these dishes, making them more suited to the demands of modern hectic life, but also more diet-friendly, since in a time where everything is abundant, we, unlike our ancestors, must pay attention to our figure and especially to health.

Weighed for you:

Difficulty: Very easy
Cost: Cheap
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

for the rolls

4 slices veal cutlets (thin)
3.5 oz spinach (frozen)
2.5 oz provola cheese
3 tbsps breadcrumbs (Sicilian style)
1.75 oz cooked ham
5 tbsps peas (frozen)
1 onion (medium)
1 cup frozen peas
7 oz mushrooms (also frozen)
18 oz tomato puree
to taste extra virgin olive oil
to taste salt
1 tsp bouillon cube
to taste pepper

Tools

Reinterpretation of Falsomagro Rolls

Frying pan (or other low non-stick pan)
Toothpick

Preparation of the Reinterpretation of Falsomagro Rolls

Let’s prepare the rolls

First, thaw the spinach and place them in a pan with very little butter, and salt. Let them cook for 5 minutes.
Then, squeeze them and set them aside.
In a small pot, put some salted water and bring to a boil. Turn off the gas and immerse the peas for 3 minutes, then drain and set aside.
In a bowl, put the breadcrumbs and dampen them with a little olive oil and water, and season with salt and pepper, and other seasonings to your taste. I, for example, add a little garlic, parsley, and pecorino. But this is subjective.
Spread the slices of meat on a surface, about the size of a hand.
Place the cooked ham on top
and some pieces of provola
Place a tablespoon of breadcrumbs on each slice as shown.
and roll up the roll and secure it with a toothpick.
In a non-stick pan, add a little olive oil and the onion cut into medium pieces, otherwise it will burn.
Let it sauté for about 1 minute, then..
Add the rolls, letting them brown for 1 minute on each side.
When they have changed color on both sides, remove them from the pan and set aside.
In the same pan with the onion, now cook the peas, and …
and the mushrooms, mix and ..
A tablespoon of bouillon, I have homemade, alternatively, you can use store-bought, but be careful with the doses because mine is less salty.
Let it cook for 5 minutes.
Now add the tomato puree,
and the rolls, adjust the salt and pepper, and
let it cook covered for 10 minutes.
At the end of cooking, remove the toothpicks, and serve hot. With the obtained sauce, you can season the pasta, maybe some rigatoni.
Here is the Reinterpretation of Falsomagro Rolls
Here are 2 versions with and without spinach.