Fake slim

Falsemagro is actually a fake because it is instead a truly rich and substantial second course.

Falsomagro is a tradition in Sicily, where, needless to say, the filling varies from family to family. The cuts of meat most suitable for preparing it are walnut , codone and beef rump . You will have to take into account a little difficulty in tying the meat (if you have never done it), but the rest of the preparation is simple, for a delicious mouth-watering result. You can offer this second course during an important lunch or dinner, with your family and surrounded by loved ones . It is a typical recipe, usually prepared during the Christmas and Easter holidays, but also by grandmother for Sunday lunches.

Preparation of the false lean

1. Take the slice of meat and place it on a cutting board, then beat it with a meat mallet to obtain a uniform thickness and give it a basically rectangular shape.
2. Separately, place the minced meat, grated pecorino, breadcrumbs, salt and pepper in a bowl. Mix well until you obtain a homogeneous mixture .
3. Now place the mince mix on top of the beef and flatten it to create an even layer with a gap of about 1-2cm from the edges of the slice of meat.
4. Now take the mortadella, or the bacon and cut it into strips , do the same thing with the lard and the caciocavallo then position all the strips parallel to the short side of the slice of beef, alternating the ingredients.
5. Take the peeled hard-boiled eggs and place them whole in the center of the filling or cut into wedges and alternate with the cured meats and cheese.
6. Now roll the meat on itself and close it tightly with kitchen string.
7. Take two pans, pour a drizzle of oil into one and heat it, then place the roast and seal the meat well on all sides .
8. While the meat is sealing, prepare a mixture of carrot and onion and sauté in the second pan with a generous drizzle of oil.
9. Pour in the red wine and, when all the alcohol has evaporated, pour in the tomato puree and let everything cook well with a lid for about 40-50 minutes .
10. Once the time has passed, the Falsomagro will be ready to be carefully cut into slices and served on plates.

And here is a video recipe almost identical to our preparation, which can also help you in closing the stuffed roast:

History of the dish

It is probably a dish of French origin , which dates back to the Angevin domination in Sicily in the 13th century. The word "false" would therefore originate from "farce" , which, however, means "farce" and not "false" . The initial pronunciation of "farce" evolves over time becoming "farsu" . According to this interpretation, the term “falsomagro” could be translated as “stuffed meat” or even as “lean stuffing” .