“Pasta a minestra” and “Pasta asciutta”: what are they?
aprile 11, 2011
Colourful bell peppers in sweet and sour sauce
aprile 20, 2011
Do you know how to cook the traditional Sicilian brociolone? This is an extraordinary dish that Sicilians prepare for important events or festivities because, even if it takes a bit of time, it’s very delicious. We also called it in Sicilian “falsu magru“, literally meaning “false slim” (ital. falsomagro). Why? Probably the name was related to the fact that the beef roll looks quite light from the outside, but that’s just an illusion because once it’s cut in slices you can see all the layers of stuffing and the several ingredients (onion, salame, omelette, breadcrumb and caciocavallo cheese), which are rolled out in a big thin slice of beef that the butcher normally prepares specifically for this dish.
To prepare this dish you will need:
– olive oil
Preparation:
2. Remove from heat, let the mix cool down and add the cheeses (both grated and in cubes).
3. With the 3 eggs make an omelette, but careful because it has to be very thin and a bit smaller than the size of the beef, otherwise it will come out of the meat.
6. Now it’s time to brown the meat roll in the appropriate pan. Again put some oil at the bottom, the other half chopped onion, salt & pepper on a minimum heat. Place the roll inside the pan and let it cooked well, turning it every 4-5 minutes.
9. As soon as it is cooked remove it from the pan and once it has cooled down cut the roll in slices, thick not more than 1 cm.
10. Place it on an oval serving dish or a tray and put the sauce that has remained in the pan, on top of the slices.
If the sauce is too dense or concentrated add a little bit of hot water and mix with the fork. Then cover the roll slices with this delicious sauce and serve hot!
This dish is perfect for any festivity and in particolar on Easter day, which is so close now. Not only is exquisite, but also colorful and beautiful in its presentation.
You will definetely enjoy it!
4 Comments
I havnt made this dish since dad died and it has inspired me to make it again. Dad taught me to cook it in the sugo but I am looking forward to cooking your version. 🙂
Thanks for your comment. Yes there are many people who like to cook the roll in the tomato sauce, but I prefer the plain version. I hope you can try it and like it as well!
My former mother-in-law taught me this and other Sicilian dishes in New Orleans, LA. It was "Americanized" using local ham to line the beef and without sausage or salami. She used Parmesan cheese and grated hard-boiled eggs. She cooked it in a tomato sauce (called tomato gravy in New Orleans). After I turned 50 tomato sauce wasn't setting well with me and I started cooking it with its brown drippings as gravy. I had no idea this was how it was done in Sicily. With tomato sauce we served it with spaghetti. With a brown gravy I served it with rice or mashed potatoes. Either way it is delicious. To save time over-all and avoid the multiple mess, I make three rolls at the same time and freeze two of them ready to be cooked.
Hello dear friend, how is life in New Orleans? Yes, the version you describe is a bit different, but as I wrote in my previous comment, there are many people who actually cook it in the tomato sauce. Then after having eaten the meat roll if there is any tomato sauce left we use it on top of pasta, but we never do together. Anyway, thanks for sharing, it was really interesting 🙂