- 600g veal (one very thin slice)
- 250g minced veal
- 100g skinned sausage
- 100g cooked ham
- 50g diced salami
- 3 slices of bread soaked in milk, then squeezed
- 100g diced Caciocavallo or caciotta cheese
- 5 hard-boiled shelled eggs
- 2 tablespoons grated Parmesan cheese
- 2 raw eggs
- 400g tomato puree
- 3 tablespoons tomato paste (or tomato concentrate)
- ½ glass red wine
- 1 sliced onion
- extra virgin olive oil, salt, pepper, basil and water
- 1 bay leaf
For the filling: put the minced veal, skinned sausage, soaked and squeezed bread, diced salami, diced Caciocavallo cheese, grated Parmesan and raw eggs in a large bowl. Mix well with your hands.
Flatten the veal slice on a chopping board, cover with ham slices and then spread the filling evenly over that, leaving a 3cm gap at one end for sealing. With your hand make a small indent parallel to the short end (with filling to edge) and place the hard-boiled eggs in the indent. Roll the roast up, tying it firmly using string.
Brown the sliced onion in a large saucepan then add a little oil. Add the falsomagro roast and let it brown on all sides. Sprinkle with wine and cook on a low heat until it evaporates. Add the tomato paste, diluted with water, tomato puree, a bay leaf and a pinch of salt and pepper.
Cover the saucepan and cook on a low heat for approximately 30 minutes. Add some basil leaves and some salt if necessary.
Cook the roast for a further 30 minutes on a low heat, always keeping it covered with a lid.
Serve the falsomagro in slightly thick (1.5”) slices with its gravy. Use the remaining sauce as a pasta sauce.