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How to make the falsomagro: pound the meat until it is 1/4-in. thick. Prepare the stuffing: chop the prosciutto, sausage,
and pancetta, and mix with the ground beef. Add grated Pecorino, 2 eggs, chopped garlic and
parsley, bread, salt and pepper. Mix thoroughly to achieve a smooth mixture. Hard boil the
remaining eggs and remove the shells. Spread the meat filling onto the pounded steak and place
the whole hard boiled eggs on top, end to end. Roll up the meat and tie, securely.
Brown the chopped onion in lard in a frying pan. Add the meat roll and brown on all sides.
Splash with red wine. When the wine has evaporated, add the tomato pulp and paste diluted
with 1 cup of warm water. Add salt and pepper, and cook in the oven at 475ºF for 45 min.
basting occasionally so that the top does not get dry. Remove the meat from the roasting
pan. Let cool, strain the cooking juices, adjust seasoning and serve the falsomagro
over the sliced beef roll.
Recipe courtesy of The Italian Trade Commission.
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