Meat Sicilian-style roll “Falsomagro”
Meat dishes are always prepared where they stick to the full nutrition. Animal protein is necessary for children and cannot be replaced, but it’s very easy to interest them. “Falsomagro” – a dish with a secret that can only be seen after cutting.
The recipe for the many-sided “make-believe diet” meatloaf
“Falsomagro” is typical of Sicilian cuisine. Literally it translates as “dietary make-believe.” In fact, this magnificent meatloaf that can be cooked every time the most varied filling. In Sicily itself, it all depends on family tradition, from her place of residence and many other conditions. But the filling itself can only be found after the roll is cut, therefore, the recipe itself can be attributed to dishes with a “secret”.
Main ingredients for roll:
- beef – 200 g;
- ground beef – 20 g;
- Russian cheese – 50 g;
- chicken eggs – 3 pcs.;
- mortadella sausage – 70 g;
- soft cheese – 40 g;
- breadcrumbs;
- olive oil – to taste;
The main ingredients for tomato sauce:
- onions and carrots – 1 pc.;
- Passat tomato sauce – 400 g;
- dry red wine – ½ cup;
- salt, pepper and olive oil – to taste;
- celery – 1 stalk.
Cooking method
First, boil hard-boiled eggs, cool them and clean. Then cut the sausage into thin slices mortadella and soft cheese. Take beef, cut, unfold “book” and slightly beat off. After rubbing hard cheese. AT mix the cooked ground beef with a small bowl, breadcrumbs and grated cheese. Add salt and pepper to the future filling. If the filling seems a little dry, then add some water.
On the beaten meat base, spread the minced meat with an even layer. We align and leave an indent of about 2 cm from each edge, so that when twisting the roll, the filling does not “run away”. Further from above to in the center we spread layers of mortadella, cheese and, for example, lard and hard boiled eggs. Wrap a tight roll and dress its culinary thread.
The third stage begins with a pan with a thick bottom, in which some olive oil is poured. Put the roll in it and fry on all sides.
My vegetables are peeled and chopped very finely and finely. Can grind in a blender. Fry the resulting mass in a separate pan in olive oil 3-5 minutes. Spread on top of the vegetable fry our roll, pour with red dry screw, then put Passat tomato sauce. Salt, pepper and stew the roll for about 50 minutes over low heat, sometimes turning over. Believe meat with the tip of a knife. Turn off the burner and let it brew 15 minutes.
Serve hot to the table.
Tasty options: veal can be used as a base, lard, parmesan or pecorino cheese. As for vegetables, then cut them depending on preferences. If the kids will eat roll, then wine can be replaced with broth.
