Falsomagro
8 servings
120 minutes
Falsomagro is a culinary masterpiece from European cuisine, a mesmerizing combination of tender beef, juicy minced meat, and spicy salami. This roll, filled with boiled eggs and spices, reveals a wealth of flavors in every bite. Its sophistication lies in the careful preparation of the meat, its thin slicing, and skillful assembly into an elegant shape. Falsomagro can be baked or stewed depending on preference, but in any case it turns out juicy and aromatic. It is served with tomato sauce that highlights the rich meat flavor. This roll embodies comfort and festive dining where each piece is infused with the warmth of home cooking and the art of gastronomy.
1
Thaw the minced meat in advance. If the fillet is frozen, take it out the night before cooking and thaw it in a deep bowl on the bottom shelf of the refrigerator. Boil 5 eggs hard, preferably in advance, so they have time to cool and peel easily. Wash the tomatoes.
- Chicken egg: 6 pieces
- Tomatoes: 4 pieces
2
Place the minced meat in a bowl, add 1 raw egg, all the ground breadcrumbs, oregano, ground pepper, minced garlic (it's better to use a garlic press to avoid chunks while eating), and if you like it spicier, add red hot ground pepper. Mix well while gradually adding warm water until the mixture reaches a sticky consistency; set aside.
- Ground beef: 800 g
- Chicken egg: 6 pieces
- Ground crackers: 300 g
- Dried oregano: to taste
- Ground black pepper: to taste
- Garlic: 3 cloves
3
Cut the tenderloin in half lengthwise, one half can be refrozen, the other should be cleaned well from membranes and fascia. Slice the tenderloin lengthwise into thin pieces, overlap them on plastic wrap, and pound well between two layers of plastic wrap or a regular bag to make the slices very thin. No meat mallet? Use a regular rolling pin.
- Beef tenderloin: 800 g
4
Lay food wraps with slices of beef on a flat working surface, remove the top wrap, spread the filling on the beef — it should be quite sticky to spread easily on the beef, leaving about a couple of centimeters from the edges. The next layer is salami — it is necessary to buy pre-sliced because it's hard to slice that thin at home. Place in 2 layers on top of the filling. The last layer is boiled eggs, peeled from their shells, arranged in a line on top of the salami.
- Ground beef: 800 g
- Salami: 200 g
- Chicken egg: 6 pieces
5
Carefully wrap the roll, holding the filling while simultaneously removing the bottom film. Secure it well with your hands on the sides and along the seam. Now you have a total of 2 cooking options:
6
Tie the roll with culinary thread, twine or silicone loops, place it in a suitable diameter mold, put it in a preheated oven at 220 degrees, and bake for 1 hour. If it starts to burn on top, cover with foil.
7
While the roll is baking, finely chop the onion and garlic, sauté in olive oil until golden, add chopped tomatoes, and simmer for 15 minutes, adding water if necessary. At the end, add oregano and ground black pepper.
- Sweet red onion: 1 piece
- Garlic: 3 cloves
- Tomatoes: 4 pieces
- Olive oil: 2 tablespoons
- Dried oregano: to taste
- Ground black pepper: to taste
8
Remove the roulade from the oven, carefully remove or cut the 'ties', and serve with tomato sauce in portioned pieces.
9
OPTION № 2 Tie the roll with culinary thread, twine, or silicone loops, place it in a suitable diameter mold, put it on high heat on the stove, and fry in olive oil on each side until golden brown, then leave it in the same mold, adding chopped onion, garlic, tomatoes, oregano, ground black pepper, pour in 100 ml of water, and simmer for about an hour, occasionally carefully turning the roll and adding liquid if necessary.
- Olive oil: 2 tablespoons
- Sweet red onion: 1 piece
- Garlic: 3 cloves
- Tomatoes: 4 pieces
- Dried oregano: to taste
- Ground black pepper: to taste