Falsomagro is a traditional Sicilian dish, usually served at the dinner table on New Years or Christmas. This dish is traditionally stuffed with meats, cheese and peas however, all Sicilian families have their own version. Falsomagro can be served with pasta if the sauce is very thin or you can serve the dish as a starter if your sauce is thicker.
Our Falsomagro recipe below is from one of our Sicilian chef’s from our cooking holidays. We hope you enjoy the recipe, let us know in the comments if you changed some ingredients in your recipe!
- Serves: 4
Ingredients:
- 600g veal (one very thin slice)
- 250g minced veal
- 100g skinned sausage
- 100g cooked ham
- 50g diced salami
- 3 slices of bread soaked in milk, then squeezed
- 100g diced Caciocavallo or caciotta cheese
- 5 hard-boiled shelled eggs
- 2 tablespoons grated Parmesan cheese
- 2 raw eggs
- 400g tomato puree
- 3 tablespoons tomato paste (or tomato concentrate)
- ½ glass red wine
- 1 sliced onion
- extra virgin olive oil, salt, pepper, basil and water
- 1 bay leaf
Instructions:
For the filling: put the minced veal, skinned sausage, soaked and squeezed bread, diced salami, diced Caciocavallo cheese, grated Parmesan and raw eggs in a large bowl. Mix well with your hands.
Flatten the veal slice on a chopping board, cover with ham slices and then spread the filling evenly over that, leaving a 3cm gap at one end for sealing. With your hand make a small indent parallel to the short end (with filling to edge) and place the hard-boiled eggs in the indent. Roll the roast up, tying it firmly using string.
Brown the sliced onion in a large saucepan then add a little oil. Add the falsomagro roast and let it brown on all sides. Sprinkle with wine and cook on a low heat until it evaporates. Add the tomato paste, diluted with water, tomato puree, a bay leaf and a pinch of salt and pepper.
Cover the saucepan and cook on a low heat for approximately 30 minutes. Add some basil leaves and some salt if necessary.
Cook the roast for a further 30 minutes on a low heat, always keeping it covered with a lid.
Serve the falsomagro in slightly thick (1.5”) slices with its gravy. Use the remaining sauce as a pasta sauce.
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