Falsomagro Siciliano

Palermo, Sicily

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Origin

Sicily (Palermo tradition)

Description

Sicily's theatrical Sunday roast: a large thin sheet of beef or veal wrapped around an elaborate filling of boiled eggs, salami, caciocavallo, peas, and grated Parmigiano, rolled tightly to conceal the stuffing, tied, browned all over in olive oil with the soffritto, then braised in tomato and red wine for 2-3 hours. When sliced, each cut reveals a perfect spiral of filling — egg, cheese, and meat in concentric rings. The name 'false lean' refers to the lean exterior concealing the rich filling inside. Served as a secondo with the braising sauce as a tomato pasta first course.

III

The Thread

—Direct culinary relative — both are stuffed beef rolls braised in tomato sauce with the braising liquid used for pasta, both representing the southern Italian tradition of a single preparation that provides two courses; Sicilian version has a more elaborate filling including whole eggs and salami Neapolitan

—Both are stuffed and tied beef rolls braised in wine and aromatic vegetables — French uses simpler herb-and-mushroom stuffings, Sicilian uses a theatrical egg-and-cheese filling, both relying on the same principle of external lean meat concealing internal richness French

Flavour Context

Deep braised beef exterior, then the surprise of egg, caciocavallo, and salami in the spiral interior — theatrical Sunday cooking at its most satisfying

Pillars V — VII

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