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Falso Magro Stuffed Meat Rolls

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American Morning


  • 1 1/2 lb Itialian sausage out of the casings
  • 1 Egg
  • 1/2 c Plain bread crumbs
  • 1/4 c Grated Parmigiano Reggiano cheese
  • 2 lg Slices top round beef; cut 1/4 inch thick (about 1 1/2 1 pound and approximately 5x11 inches each)
  • 6 lg Slices mortadella or bologna; about 1/2 pound
  • 5 Hard boiled eggs
  • 1/4 lb Imported provola piccante; (sharp provolone) cut in long stick
  • 1/4 lb Soppressata stryle salami; thinly sliced
  • 1/4 c Olive oil
  • 1/2 c All-purpose flour
  • 2 Garlic cloves; peeled and left whole
  • 1 Onion; finely chopped
  • 1 Carrot; finely chopped
  • 1 Rib celery; finely chopped
  • 3/4 c Red wine
  • 3 c Beef stock
  • 2 Bay leaves
  • 4 1/3 c Tomato sauce


1) This should be cooked the day before serving. Preheat the oven to 400 degrees F.
2) Mix the sausage with the raw egg, bread crumbs, and cheese, kneading well to incorporate all the ingredients. Pound the meat slices lightly, being careful not to tear the meat. Place the slices next each other on a cutting board, slightly overlapping. Top the meat with 3 slices of the mortadella. Place half the sausage mixture down the middle, spreading the mixture to within 1 inch of the edges. Place the hard boiled eggs end-to-end on the center. Top with the provolone, salami and the remaining sausage mixture.
3) Lift the long side of the meat roll over the stuffing and roll tightly to form a long sausage shape 10 inches long. The roll may tear and let some of the filling spill out. Don't worry. Patch the holes with salami slices. Use toothpicks to secure the roll's edges and tie it securely with kitchen twine. Tie a loop around the roll at one end and secure it with a double knot. Cut the string and tie another loop 2 inches from the first. Continue tying loops around the roll until you have reached the other end. Now take a long piece of string and tie it to a loop at one end of the roll. Without cutting the string, tie it to each of the loops along one side of the roll, turn the roll over and repeat this on the other side with the same piece of string. The final knot should be secured to the original loop. The toothpicks can now be removed.
4) Heat the oil in a large nonstick saut‚ pan, until sizzling. Dust the roll with flour and sear it on all sides, 2 minutes on a side. Remove from the pan and set aside.
5) Using the oil left in the pan, saut‚ the garlic, onion, carrots, and celery over medium hear until soft, 5 minutes. Deglaze the pan with the wine and reduce it by half, about 10-12 minutes. Pour the mixture into a blender, add 1 cup on the beef stock and process until smooth. Pour the mixture into a blender, add 1 cup of the beef stock and process until smooth. Pour the mixture into a roasting pan, add the bay leaves, the meat, 1 cup of the beefstock and the tomato sauce. Place in the oven, reduce the heat to 325 degrees F, and cook for 1 hour, turning and basting the meat with the sauce every 20 minutes. Remove from the oven, cool to room temperature, cover and refrigerate overnight.
6) The next day, cut the twine and slice the meat into 1/4 to 1/2 inch slices. Place the slices in a large saut‚ pan, cover with the sauce and the remaining 1 cup of the beefstock. Reheat gently until heated through. Place in the middle of a large platter with the slices overlapping and top with your beautiful sauce.
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Busted by Barb on 2/21/98
NOTES : Guilty Pleasures: An Italian Feast Nick Stellino prepares the decadent Pasta Incaciata, and other Italian specialties: Posted to MC-Recipe Digest by "" <> on Mar 22, 1998