Falso Magro
Falso Magro is a classic Sicilian stuffed beef roll, rich, savoury, and perfect for a special meal. Despite the name (“false lean”), it’s actually quite indulgent.
Ingredients
For the meat:
800 g–1 kg beef flank or topside (butterflied into a flat sheet)
Salt & black pepper
Olive oil
Filling:
100 g breadcrumbs
50 g grated Pecorino or Parmigiano
2–3 hard-boiled eggs (peeled, whole)
100 g scamorza or caciocavallo (cubed)
100 g salami or mortadella (sliced or diced)
2 tbsp chopped parsley
1 clove garlic (finely chopped)
Optional: pine nuts or raisins (very Sicilian touch)
For the sauce:
1 onion (finely chopped)
1 carrot (optional, finely chopped)
1 celery stalk (optional)
500–700 ml passata or crushed tomatoes
100 ml red wine
Olive oil
Salt & pepper
Instructions
Step 1
Prepare the meat: Lay the beef flat (about 1–1.5 cm thick). Season with salt and pepper.
Step 2
Make the filling: Mix breadcrumbs, grated cheese, parsley, garlic, salt, and pepper. Drizzle a little olive oil to moisten (it should be slightly damp, not dry).
Step 3
Assemble: Spread the breadcrumb mixture over the meat. Add salami and cheese cubes evenly. Place the whole boiled eggs in a line across the center.
Step 4
Roll & tie Roll: Tightly into a log (like a porchetta). Tie with kitchen string at intervals to secure.
Step 5
Sear: Heat olive oil in a heavy pot. Brown the meat on all sides until nicely caramelised.
Step 6
Build the sauce: Remove meat briefly. In the same pot, sauté onion (and carrot/celery if using). Deglaze with red wine. Add tomato.
Step 7
Braise: Return meat to the pot. Cover and simmer gently for 1.5–2 hours, turning occasionally.
Step 8
Rest & slice: Let rest 10–15 minutes before slicing. Remove string and cut into thick slices - each should show the egg center.
Step 9
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