Entree: Italy – Sicily – Falsomagro (Sicilian rolled and stuffed beef roast braised in tomato and wine, filled with cured meats, cheese, and hard-boiled eggs)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 50 min

Additional 10 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) beef top round or flank steak, butterflied and pounded thin
- 4 oz (115 g) prosciutto or cured ham, thinly sliced
- 3 oz (85 g) salami or soppressata, thinly sliced
- 4 oz (115 g) caciocavallo or pecorino cheese, sliced or shredded
- 3 large hard-boiled eggs, sliced, approx. 165 g total
- 1/2 cup (50 g) stale breadcrumbs
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (30 g) pine nuts, toasted
- 1/4 cup (40 g) golden raisins (optional)
- 1/4 cup (15 g) fresh parsley, chopped
- 2 cloves garlic, minced (approx. 6 g)
- 2 tbsp (30 ml) butter
- 1 cup (240 ml) dry white wine
- 14 oz (400 g) crushed tomatoes or passata
- 1 cup (240 ml) beef or veal stock
- 2 bay leaves (approx. 1 g)
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- Kitchen twine (no measurement)

Instructions

1. Prepare the filling: in a bowl combine breadcrumbs, toasted pine nuts, raisins (if using), parsley, minced garlic, salt and pepper, and the butter; mix until evenly combined.
2. Lay the butterflied beef flat on a work surface; season lightly with salt and pepper. On the beef place an even layer of prosciutto and salami, then spread the breadcrumb mixture, top with cheese slices, and arrange the sliced hard‑boiled eggs in a line toward one edge.
3. Roll the beef tightly around the filling to enclose it; secure the roll with kitchen twine every 1–1.5 inches so it holds its shape.
4. Heat the olive oil in a large heavy ovenproof pot or Dutch oven over medium-high heat. Brown the roulade on all sides, about 3–4 minutes per side, until nicely caramelized.
5. Deglaze the pot with the white wine, scraping up browned bits; allow the wine to reduce by half (about 2–3 minutes).
6. Add the crushed tomatoes, stock, bay leaves, oregano and remaining salt and pepper. Bring to a gentle simmer, cover, and transfer to a preheated 325°F (160°C) oven.
7. Braise in the oven until the beef is fork‑tender, about 1½–2 hours, turning once and spooning sauce over the roll occasionally.
8. Remove from the oven, transfer the roulade to a cutting board and let rest 10 minutes. Slice into 1‑inch (2.5 cm) rounds, spoon sauce over, and serve warm.