Falsomagro alla Palermitana

Ingredients

Equipment Needed

• •Heavy 7-quart Dutch oven or braising pan
• •Meat mallet or heavy pan for pounding
• •Kitchen twine
• •Instant-read thermometer

Instructions

1. 1

   Prepare the beef

   Place the butterflied beef between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy pan, pound the beef to an even thickness of about half an inch. The rectangle should be roughly 12 by 16 inches. Do not create holes. Work from the center outward, and be patient. Season both sides generously with salt and pepper.

   Ask your butcher to butterfly the roast for you. This saves considerable effort and ensures even thickness. A good butcher understands what you need when you say 'for falsomagro.'
2. 2

   Make the meat filling

   In a bowl, combine the ground beef, ground pork, breadcrumbs, Pecorino Romano, pine nuts, drained raisins, parsley, and beaten egg. Season with half a teaspoon of salt and a generous grinding of pepper. Mix thoroughly with your hands until the ingredients are evenly distributed. The mixture should hold together when pressed.

3. 3

   Layer the filling

   Lay the pounded beef flat with the longer side facing you. Leave a two-inch border on all sides. First, arrange the mortadella slices in a single layer over the beef. Then layer the caciocavallo slices over the mortadella. Spread the ground meat mixture evenly over the cheese. Finally, arrange the four hard-boiled eggs in a line down the center, end to end. These eggs create the beautiful pattern when sliced.

   The layering order matters for the final presentation. Mortadella against the beef creates the outer ring of pink. The eggs in the center become the focal point of each slice.
4. 4

   Roll and tie

   Starting from the long side nearest you, roll the beef tightly around the filling, tucking in the sides as you go to enclose the ends. The roll should be compact with no gaps. Cut six lengths of kitchen twine, each about 18 inches long. Tie the roll at even intervals, about two inches apart, pulling snugly but not so tight that the filling squeezes out. Tie the two end pieces first, then fill in the middle.

   If the beef tears slightly while rolling, do not panic. The long braising will seal everything together. Focus on tying securely.
5. 5

   Brown the roll

   In a heavy Dutch oven or braising pan large enough to hold the roll, heat the olive oil over medium-high heat until it shimmers. Carefully place the roll in the pan and brown it on all sides, turning with tongs every few minutes. This takes 12 to 15 minutes total. The surface should be deeply golden. Remove the roll to a plate.

6. 6

   Build the braising liquid

   Reduce heat to medium. Add the onion, celery, and carrot to the pot. Cook, stirring occasionally and scraping up the browned bits from the bottom, until the vegetables soften and the onion turns golden, about 10 minutes. Pour in the red wine and let it bubble until reduced by half, about 3 minutes. Add the crushed tomatoes, beef broth, and bay leaves. Stir to combine and bring to a simmer.

7. 7

   Braise the falsomagro

   Return the browned roll to the pot, nestling it into the liquid. The liquid should come about halfway up the sides of the roll. Cover the pot and reduce heat to low. The liquid should maintain the gentlest simmer, with only occasional bubbles breaking the surface. Braise for 2 and a half to 3 hours, turning the roll once halfway through. The meat is done when a fork inserted into the center meets no resistance.

   Check the liquid level periodically. If it reduces too much, add a splash of broth. The sauce should remain abundant for serving.
8. 8

   Rest before slicing

   Transfer the roll to a cutting board and tent loosely with foil. Let it rest for at least 20 minutes. This is essential. A rested roll slices cleanly; a freshly braised one falls apart. While the meat rests, taste the sauce and adjust seasoning. Remove the bay leaves. The sauce should be thick enough to coat a spoon. If too thin, simmer uncovered to reduce.

9. 9

   Slice and serve

   Remove the twine from the roll. Using a sharp knife, cut the roll into slices about three-quarters of an inch thick. Arrange the slices on a warm platter, overlapping slightly, so the mosaic pattern is visible. Spoon the warm sauce over and around the slices. Serve immediately, with additional sauce passed at the table.

Chef Tips

• •The meat must be pounded evenly, or the roll will cook unevenly and slice poorly. Take your time with this step. It determines everything that follows.
• •Some Sicilian cooks add a splash of wine vinegar to the sauce at the end, a remnant of the agrodolce tradition. A tablespoon of red wine vinegar stirred in before serving brightens the sauce considerably.
• •Falsomagro improves overnight. Braise it the day before, let it cool in its sauce, refrigerate, then slice cold and reheat gently in the sauce. The slices will be even cleaner, and the flavors deepen.
• •The sauce, strained of vegetables and reduced further, becomes an excellent pasta sauce. Many Sicilian families serve pasta dressed with the falsomagro sauce as a first course, followed by the sliced meat.

Advance Preparation

• •The falsomagro can be braised up to two days ahead. Cool it in the sauce, refrigerate, and slice when cold. Reheat gently in the sauce, covered, until warmed through.
• •Hard-boiled eggs can be prepared the day before. The ground meat filling can be mixed and refrigerated overnight.
• •The assembled, uncooked roll can be wrapped tightly and refrigerated for up to 24 hours before browning and braising. Bring to room temperature for 30 minutes before cooking.

Frequently Asked Questions

Nutrition Information

1 serving (about 450g)