My roommate recently went to visit her brother in Switzerland. While she was there she ventured over to Italy and was nice enough to get me an authentic Italian cook book. To thank her for the cook book, I told her I would cook her a recipe out of it. I spent hours reading over all of the unique Italian recipes. Eventually, we decided on Falsomagro.
I had never even heard of Falsomagro before seeing it in this book. Vegetarians beware… Falsomagro is a protein loaded Italian meat dinner from Sicily. It is a large flank steak filled with bacon, Italian sausage, eggs and cheese, then rolled up and slow cooked. I am 100% a meat eater, so I was pretty excited about packing as many proteins as possible into a big hunk of beef. I was a bit worried about cooking the meat for so long; I thought it was going to end up over-cooked, but it ended up being surprisingly tender! This is a great meal for a dinner party; it serves a lot of people and is very filling. I served my Falsomagro with parmesan roasted asparagus and potatoes.
- olive oil
- 1 2 lb flank steak (pounded into 3/4" thickness)
- 3 hot Italian sausages casings removed
- 3 slices bacon
- 3 eggs
- 1 yellow onion sliced
- 2 cloves garlic chopped
- 1/2 cup fresh mozzarella cheese
- 1 cup red wine
- 1/2 cup beef stock
- 1 7 oz can tomato sauce
- salt and pepper to taste
- Boil the eggs in a pot of salted water until soft-boiled (about 8 minutes), then remove shells and slice.
- To prepare the stuffing for the roast, sauté the sausage and 1/2 of the onion in a small amount of oil over medium heat until browned (about 10 minutes).
- Lay out the flattened flank steak and spread the sausage mixture over the center.
- Next layer the bacon, boiled eggs, cheese and garlic over the meat.
- Roll up the flank steak, tie with kitchen twine, and season with salt and pepper.
- Add a small amount of oil and the rest of the onion to a large pot. Place the meat into the pot and brown, over medium-high heat, on all sides.
- Deglazed the pot with the red wine and cook until mostly evaporated.
- Add the tomato sauce and beef stock, lower the heat and let the roast simmer, covered, until cooked through (about 1 hour), occasionally spooning the sauce over the roast to keep moist.
- Remove the roast from the pot and cover in foil to let rest (about 15 minutes).
- Cut off the string and cut the meat into 1" thick slices to serve.
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