Manu’s Menu

Authentic Italian Home Cooking & More

  • Home
  • About
    • About me
    • About this site
    • About my photography
    • Privacy and Disclosure Policy
  • Recipes
    • Visual Archive
    • Regional Italian Recipes
  • Books
    • The Cool Side of Summer
    • Manu’s Christmas Menus
    • MsM’s Mobile App
  • Work With Me
    • Affiliate Sign-Up
    • Featured On
  • Out & About
    • Africa
      • South Africa 2019
    • Americas
      • Mexico, Guatemala, Honduras and Belize
      • CHILE AND ARGENTINA 2018
    • Asia
      • India
      • Japan 2015
      • Japan 2017
      • Japan 2018
      • Singapore
    • Europe
      • Slovenia and Croatia 2019
      • Italy 2019
    • Oceania
      • French Polynesia (Tahiti) 2017
      • French Polynesia (Tahiti)
      • New Caledonia
      • New Zealand
      • South Island – New Zealand Guide
  • Blogging Tips
    • Blogging Platform
    • Web Hosting
    • Technology Tips
    • Food Photography
    • Increasing Traffic to your Blog
    • Links
      • MsM in Your Kitchen
      • Events
        • 150 years of the Unification of Italy
        • Olio, Erbe e Fantasia – LILT
  • Tips
    • Techniques
      • Pasta and Gnocchi
      • Pizza and Other Doughs
      • Sauces and Other Basics
      • Decorations
    • Cake and Cookie decoration
      • Cake & Marshmallow Pops
        • Flowery Cake Pops
        • Hello Kitty Cake Pops
        • Dorothy the Dinosaur Cake Pops
        • Christmas Tree Cake Pops
        • Sea Marshmallow Pops
      • Fondant Cakes
        • Moo Cake
        • South Pole Cake
        • Lola Cake
        • Hello Kitty Yogurt Cake
        • Dorothy the Dinosaur Cake
        • The Little Mermaid Yogurt Cake
        • The Little Mermaid Fondant Cake
        • Sweet Sushi Mini Fondant Cakes
        • Peppa Pig Cake
        • Tinkerbell Cake
        • Miffy Cake
        • Olaf Yogurt Cake
        • Frozen Cake
      • Sugar Cookies
        • Heart Sugar Cookies
        • Dorothy the Dinosaur Sugar Cookies
        • Christmas Tree Ornament Sugar Cookies
      • Eggless Sugar Cookies
        • Chinese New Year Cookies
        • St. Patrick’s Day Cookies
      • Shortbread Cookies
        • Shortbread and Chocolate Hearts
        • Baby Shower Shortbread Cookies
        • Flounder Shortbread Cookie Pops
      • Easy Chocolate Cookies
    • Conversion Tables
    • Gift Ideas
      • Christmas 2010
      • Christmas 2011
      • Christmas 2012
      • Christmas 2013
      • Christmas 2014
      • Christmas 2015
    • Ingredients
    • Where I Shop for Italian Food in Sydney
  • Contact
You are here: Home / Recipes / Italian / FALSOMAGRO

FALSOMAGRO

July 6, 2012 By Manu 15 Comments

Falsomagro

When I think of Sunday lunches as a child, I think of this dish.  I guess you could say this was our family’s equivalent of a Sunday roast.  My mum would often prepare this when we had friends over and it has always been one of my all time favourite meat dishes.  When I moved to Australia I had to get used to many things (and I still am… I guess it is a never ending process)… among all these adjustments I had to “rediscover” the different cuts of meat.  It may sound strange to you, but many of the cuts of meat that are so common in Italy do not exist in Australia.  Why?  I don’t know.  I guess it is all based on what people traditionally eat.  Obviously, the contrary is true as well and you can find cuts of meat here that are unknown in Italy.  Anyhow… at the beginning I was quite overwhelmed and I used to buy some of the meat we regularly eat in the Italian area, where butchers know how to cut a beef schnitzel to make cotolette (which HAS to be thin and not the 1.5 cm – 0.6 inches steak you find at the local supermarket).  But slowly I also began to experiment and discover I could substitute some of the traditional cuts with others I had never used, obtaining great results.  This dish is an example of these discoveries.  For 5 years I had not made it, thinking it was impossible to find the right meat… until I saw flank steak (which I do not recall ever seeing in Italy).  Then it struck me that it could easily be flattened and rolled.  I tried it and I was soooo happy with the results that I actually think flank steak is better than the original cut for this dish.  The meat is so soft and juicy and it keeps the filling nicely tight inside.  This is a traditional Sicilian recipe (so this will be the Regional Italian recipe for this week), and it can be made in a few different ways.  If you google it, you will see that many people also put boiled eggs in the filling.  I think they look very pretty, but I do not like boiled eggs… so I never put them in mine.  The recipe I am going to share with you today is my family’s and I hope you enjoy it as much as we do.  We finally have our Sunday meal back! 🙂

 

Ingredients:
1 kg – 2.2 lbs. flank steak
4 sage leaves, ½ tbsp rosemary leaves, 2 bay leaves
2 tbsp exta virgin olive oil
2 tbsp vegetable oil (I use sunflower)
80 ml – 2.7 oz. white wine
¼ tsp salt
150 ml – 5 oz. beef stock
1 onion

For the filling
150 gms – 5.3 oz. bread crumbs
4 tbsp Pecorino Romano, thinly grated
100 gms – 3.5 oz. salami, sliced
5 tbsp exta virgin olive oil
130 gms – 4.5 oz. provolone, sliced
¾ tsp salt
1 tbsp onion, chopped

Start by preparing the flank steak.  You need to flatten it until it gets to 1.5 cm – 0.6 inches of thickness.  To do so, you need to butterfly the flank steak using a sharp knife.  Do this very carefully, trying not to tear the meat (or cut your hands!).  Then, flatten it some more, using a meat mallet.

Now you can prepare the filling.  Mix the chopped onions, breadcrumbs, salt and extra virgin olive oil in a bowl.  Put the flank steak on a sheet of baking paper and sprinkle the breadcrumb mixture all over the meat.  Add the salami and provolone slices and sprinkle the thinly grated Pecorino Romano over the top.

Roll the flank steak tight with the help of the baking paper, tucking the sides in. Then, using some butchers’ string, tie the roll by knotting the string tightly at one end and wrapping it tightly all around the meat.  Make a knot at the other end to secure the string.

Put some vegetable oil in a frying pan and let it heat.  When hot, put in the falsomagro and fry it on all sides. In the meantime, prepare a pot with 2 tbsp of extra virgin olive oil, sage, bay leaves, rosemary leaves and 1 peeled onion.

Let it heat on a low flame and after 2 minutes add the seared falsomagro.  Pour the white wine on it and, after the alcohol has burnt off, add the salt and stock.

Cover and let it cook on a slow fire for about 1 and a half hour.  Add some more stock if required during cooking.  When cooked, let it cool down and then cut it in thick slices (around 1.5 cm – 0.6 inches).

Re-heat it before serving it with its gravy and some mash potatoes.

Falsomagro
Print

Falsomagro

Falsomagro - Sicilian stuffed flank steak.
Course Main
Cuisine Italian
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6
Author Manuela Zangara

Ingredients

  • 1 kg – 2.2 lbs. flank steak
  • 4 sage leaves ½ tbsp rosemary leaves, 2 bay leaves
  • 2 tbsp extra virgin olive oil
  • 2 tbsp vegetable oil I use sunflower
  • 80 ml – 2.7 oz. white wine
  • ¼ tsp salt
  • 150 ml – 5 oz. beef stock
  • 1 onion

For the filling

  • 150 gms – 5.3 oz. breadcrumbs
  • 4 tbsp Pecorino Romano thinly grated
  • 100 gms – 3.5 oz. salami sliced
  • 5 tbsp extra virgin olive oil
  • 130 gms – 4.5 oz. provolone sliced
  • ¾ tsp salt
  • 1 tbsp onion chopped

Instructions

  1. Start by preparing the flank steak. You need to flatten it until it gets to 1.5 cm – 0.6 inches of thickness. To do so, you need to butterfly the flank steak using a sharp knife. Do this very carefully, trying not to tear the meat (or cut your hands!). Then, flatten it some more, using a meat mallet.
  2. Now you can prepare the filling. Mix the chopped onions, breadcrumbs, salt and extra virgin olive oil in a bowl. Put the flank steak on a sheet of baking paper and sprinkle the breadcrumb mixture all over the meat. Add the salami and provolone slices and sprinkle the thinly grated Pecorino Romano over the top.
  3. Roll the flank steak tight with the help of the baking paper, tucking the sides in. Then, using some butchers’ string, tie the roll by knotting the string tightly at one end and wrapping it tightly all around the meat. Make a knot at the other end to secure the string.
  4. Put some vegetable oil in a frying pan and let it heat. When hot, put in the falsomagro and fry it on all sides. In the meantime, prepare a pot with 2 tbsp of extra virgin olive oil, sage, bay leaves, rosemary leaves and 1 peeled onion.
  5. Let it heat on a low flame and after 2 minutes add the seared falsomagro. Pour the white wine on it and, after the alcohol has burnt off, add the salt and stock.
  6. Cover and let it cook on a slow fire for about 1 and a half hour. Add some more stock if required during cooking. When cooked, let it cool down and then cut it in thick slices (around 1.5 cm – 0.6 inches).
  7. Re-heat it before serving it with its gravy and some mash potatoes.

Falsomagro

Falsomagro

Share

Related Posts:

  • BEEF AGGLASSATO
  • HOME-MADE SICILIAN PORK SAUSAGE WITH FENNEL
  • PAN FRIED SICILIAN PORK SAUSAGE WITH FENNEL
  • Home-made Verzini
  • THE DARING COOKS’ JANUARY 2014 CHALLENGE: ARANCINE

Filed Under: Italian, Mains, Meat, Regional Italian Dishes, Special Occasions Tagged With: beef, dinner, Falsomagro, flank steak, Italian, Italy, lunch, main, meat, provolone, Regional Italian Dishes, salami, Sicilian, Sicily, stuffed, Sunday

« PUMPKIN GNOCCHI WITH BUTTER AND SAGE
BABY SHOWER SHORTBREAD COOKIES »

Comments

  1. suzanne Perazzini says

    July 7, 2012 at 10:25 am

    It’s lovely to see your family traditions being resurrrected. It looks like a great Sunday roast.

    Reply
  2. Eha says

    July 7, 2012 at 3:46 pm

    OMG! The moment I saw the first photo I was back in Europe as a child. Since I come from the northern climes I do not know the equivalent recipe from there, and, I am certain it did not include Italian cheeses and salami, but this kind of a braised roll gives me goosebumpy memories. Good ones!! Thank you for the recipe: it will be attempted as soon as I can put my mitts on the ingredients 🙂 !

    Reply
  3. Medeja says

    July 7, 2012 at 6:26 pm

    I know what you mean..not just different cuts of meat, there other things missing here.. 🙂 But your stuffed flank steak looks amazing!

    Reply
  4. Joan Nova says

    July 7, 2012 at 11:24 pm

    I love this! I found a version of this recipe in an Italian-American winery cookbook (in Napa, CA) years ago and have made it several times, but it’s been a while. I’m delighted to be reminded of it.

    P.S. Your readers might be interested to learn that falso magro is translated to ‘false lean’ which is self-explanatory when you see the interior.

    Reply
  5. mjskit says

    July 9, 2012 at 5:09 am

    Flank steak is my favorite cut of beef, provolone, a good provolone, one of my favorite cheese and I keep salami in the freezer and throw it into as many dishes as possible. HUM – do you think I would like – LOVE – this? Hell yea! Can definitely understand why it’s one of your favorites!

    Reply
  6. Nuts about food says

    July 10, 2012 at 7:06 pm

    It is so true, I often have the same problem with cuts of meat. For example, I keep seeing all those lovely posts from Australia of pork belly and would not really know where to start here.

    Reply
    • Manu says

      July 10, 2012 at 7:51 pm

      hehehehe I know! I have never seen pork belly in Italy! And I had never eaten it before moving here! I don’t think it is the same as pancetta…

      Reply
  7. DB-The Foodie Stuntman says

    July 15, 2012 at 5:35 am

    Looks yummy!

    Reply
  8. PolaM says

    July 19, 2012 at 11:18 pm

    I will try using flank steak too! Great idea!

    Reply
  9. FRANK VACCARO says

    August 24, 2012 at 9:40 am

    If I wanted to add braciole’s to a spaghetti meat gravy at what point would I do that without over cooking them? I’m sure they should simmer, but how long? I would leave them in the gravy cooking for 3+ hours so they were completely saturated inside. Live in Oklahoma so beef cuts are not a problem but to get the best Italian cheeses and salami and on and on is impossible.

    Reply
    • Manu says

      August 24, 2012 at 9:51 am

      Hi Frank! You could follow the steps in this recipe: http://www.manusmenu.com/cavatelli-con-ragu-di-maiale and just substitute the pork braciole with beef. 🙂 The cooking time will depend on how big your braciole are. If you use a thin cut (similar to the pork I used in the cavatelli recipe) 1 hour would suffice, if you use flank steak then it is better to cook them for 2+ hours. You should put the braciole in the sauce as soon as it starts to simmer. I hope it helps! 🙂

      Reply
  10. gab says

    December 24, 2012 at 12:14 am

    Fantastic version!! This recipe brought me straight home to mums Sunday lunch of homemade spagetti or macroni (whichever dad made that morning) and un sassa fetta fresca con falsomagro!!!! Mum used to also cut the steak and make individual falsomagro.. My favorite was also with a hard boiled egg in middle… Thank you!!

    Reply

Trackbacks

  1. Trapani, Erice and Segesta Guide - Italy says:
    November 21, 2015 at 10:21 pm

    […] Beef Agglassato Sarde a Beccafico Gatto’ di Patate Baked Swordfish Involtini Eggplant Involtini Fish Couscous Pork Involtini alla Palermitana Home-made Sicilian Pork Sausage with Fennel Falsomagro […]

    Reply
  2. San Vito Lo Capo Guide - Italy says:
    January 22, 2016 at 7:09 pm

    […] Beef Agglassato Sarde a Beccafico Gatto’ di Patate Baked Swordfish Involtini Eggplant Involtini Fish Couscous Pork Involtini alla Palermitana Home-made Sicilian Pork Sausage with Fennel Falsomagro […]

    Reply
  3. Pasticceria Peralta – San Vito Lo Capo says:
    March 2, 2016 at 7:17 pm

    […] Beef Agglassato Sarde a Beccafico Gatto’ di Patate Baked Swordfish Involtini Eggplant Involtini Fish Couscous Pork Involtini alla Palermitana Home-made Sicilian Pork Sausage with Fennel Falsomagro […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome to Manu’s Menu!

Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

HOMEMADE PASTA MADE SIMPLE – THE BOOK. CLICK TO BUY IT FROM AMAZON NOW!

Homemade Pasta Made Simple

Archives

Categories

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter

Video Recipe: Orecchiette with Crudaiola Sauce

https://www.youtube.com/watch?v=QqSyzFElbRY
foodgawker bowls-150x150
tastespotting150
Tasteologie badge
Pasta & Gnocchi

The Cool Side of Summer e-Book – Click to buy it now! On SALE for only $9.99!

The Cool Side of Summer e-Book

MsM’S EBOOK – CLICK TO BUY IT NOW!

MsM’S EBOOK – CLICK TO BUY IT NOW!
Genesis Theme Framework for WordPress
Community Table Contributor Badge
Sunday Supper Movement

manusmenu

manusmenu
Now on the blog - Low Fodmap Vanilla and Miso Cara Now on the blog - Low Fodmap Vanilla and Miso Caramel Cheesecake Slice.  Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #lowfodmap #lowfodmapdiet #miso #cheesecake #cake #dessert #japan
Now on the blog - Low Fodmap Ragù Bianco. A tradi Now on the blog - Low Fodmap Ragù Bianco. A traditional pasta sauce from central Italy. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #italy #italianfoodbloggers #italianfood #pasta #pastasauce #ragu
Now on the blog - Trieste, Italy Guide. A surprisi Now on the blog - Trieste, Italy Guide. A surprising city. Come check it out. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #trieste #holidays #beautifuldestinations #history #food
Now on the blog - Sausage and Potato Sourdough Cre Now on the blog - Sausage and Potato Sourdough Crespelle. The best comfort food. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food #foodgram #italianfoodbloggers #italianfood
Now on the blog - WWI, Italy Guide. A guide about Now on the blog - WWI, Italy Guide. A guide about some of the most important landmarks of the Great War. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #war #history
Now on the blog - Sourdough Crêpes. So good. Use Now on the blog - Sourdough Crêpes. So good. Use up some of your #sourdough discard to make these delicious sweet or savoury crêpes. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food
Now on the blog - Cividale del Friuli, Italy Guide Now on the blog - Cividale del Friuli, Italy Guide. Clickable link in my profile.

#manusmenu #manusmenucom #instafood #instayum #foodbloggers #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #history #food #italianfood
Now on the blog - Hugo. A refreshing Italian cockt Now on the blog - Hugo. A refreshing Italian cocktail and an alternative to your everyday spritz. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #hugo #spritz #prosecco #drinks #cocktails #elderflower
Now on the blog - Low Fodmap Pork Meatball Satay S Now on the blog - Low Fodmap Pork Meatball Satay Stir Fry. So good. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #lowfodmap #lowfodmapdiet #satay #stirfry #pork #meatballs
Now on the blog - Quick Pickled Cucumbers. So crun Now on the blog - Quick Pickled Cucumbers. So crunchy and refreshing. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #picklingcucumbers #pickles #pickling #garden #cucumber #vegetarian #vegan #video
Now on the blog - Coffee Panna Cotta. Wobbly and d Now on the blog - Coffee Panna Cotta. Wobbly and delicious. Clickable link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #pudding #italy #italianfoodbloggers #italianfood #coffee #pannacotta
Now on the blog - Sourdough Cinnamon Rolls. Recipe Now on the blog - Sourdough Cinnamon Rolls. Recipe adapted from the wonderful @jennifer_rodda. The best way to use up some of your Sourdough discard. Clickable recipe link on my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #pastry #cinnamonrolls #teatime #breakfast
Load More... Follow on Instagram

Privacy Policy

Copyright © 2011-2020 - Manu's Menu and Manuela Zangara. All rights reserved.