FALSOMAGRO
Steps:
- Pound the flank steak to 3/8-inch thickness, trying to form a rectangle.
- Combine the basil, parsley, olive oil, and pignoli nuts in a food processor until smooth. Spread mixture over the meat, leaving a 1-inch border.
- Combine ground beef with beaten egg, garlic, bread crumbs, milk, and grated cheese. Set aside.
- Spread slices of prosciutto over the pesto mixture, followed by the ground beef mixture, and topped with the sliced pancetta. Place the 4 partially boiled eggs down the center, flanked by the cheese logs. Roll the flank steak into a log, tie with butcher's twine, and season with salt and pepper, to taste.
- Heat a few tablespoons olive oil in a large, heavy saucepan over medium-high heat. Add the meat and sear on all sides. Remove the meat from the pan and add the onions and saute until transluscent. Deglaze the pan with red wine, and return the meat to the pan. Add the tomato sauce and beef stock. Bring to a boil, then reduce to a simmer and cook for 1 hour over low heat. Alternatively, cook in a preheated 350 degrees F oven for 1 hour. Remove the falsomagro from the pan and set aside to let rest. Continue cooking sauce over high heat for a few minutes, until reduced to desired consistency. Season sauce, to taste.
- Cut the meat in slices and serve with the sauce drizzled over top and with smothered greens and roasted potatoes or fettucine on the side.
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- Prepare the ingredients for the stuffing: In a pot with a steamer basket, add 1-inch of water. Bring to boil then add the 5 eggs. Cover and steam for 12 minutes. Be careful not to let the water dry out – add more if needed. Prepare an ice bath in a bowl with ice and cold water. When the 12 minutes are up, remove the eggs with tongs to the ice bath and let cool.
- In a shallow fry pan over medium-low heat, add the pine nuts to toast. Constantly swirl the pan around to avoid them from burning. After they are toasted, about 5 minutes, remove the pine nuts to a small bowl (if you leave them in the pan, they will burn).
- In the same fry pan, add 1/4 cup of olive oil and gently heat over medium-low heat. Add the chopped garlic and stir until fragrant but not browned. Add the breadcrumbs and stir into the olive oil. Toast the breadcrumbs, stirring frequently until they are toasted light brown. Remove to a small bowl.
- Into a medium size mixing bowl, remove the sausages from their casings and crumble. Add the finely chopped parsley, Percorino Romano cheese and prepared breadcrumbs. Add a pinch of salt and several grinds of pepper. Crack the remaining egg into the bowl. Now with a clean hand, combine the ingredients well, but do not over-mix.
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From cookist.com
Servings 6Total Time 2 hrs
From cookist.com
Servings 6Total Time 2 hrs
- Collect the eggs in a saucepan with cold water (1), then put on the heat and cook for 8 minutes starting from boiling; drain them, pass them under cold running water and then shell them.
- Take the slice of beef and beat it gently with a meat tenderizer, to give it the most uniform thickness possible (2). Salt and pepper lightly.
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