| Prep: 30 mins | Cook: 2 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 484 | 28g | 11g | 15g |
| sugars | fibre | protein | salt |
| 6g | 2g | 38g | 1.2g |
Why I Love Italian Falsomagro alla Genovese
I’ve always had a soft spot for great international cuisine, and Falsomagro alla Genovese certainly feeds that adventurous culinary spirit of mine. This Italian recipe is a fascinating blend of flavors that somehow manages to feel both foreign and familiar to my California sensibilities.
The Unmistakable Falsomagro alla Genovese
This dish, a unique take on stuffed meat, reminds me of the good old days when I would grill flank steak in my backyard in California. Sourced locally, the beef in Falsomagro alla Genovese forms a heartwarming connection with my upbringing while bringing in something unmistakably Italian.
There’s something magical about Falsomagro alla Genovese. The fusion of ingredients like fresh breadcrumbs, Parmesan cheese, herbs, and prosciutto creates a stuffing that’s as flavorful as it is texturally appealing. Taking inspiration from culinary masters like Jamie Oliver, the art of stuffing and rolling meat can turn a simple flank steak into a mouthwatering masterpiece.
Where Old World Meets New
Though the dish is hearty and filling, much like the American comfort food we all know and love, there’s an element of freshness that reflects my West Coast background. Fresh herbs like parsley and basil echo the farm-to-table ethos I grew up with, while the use of olive oil instead of butter aligns with the health-conscious nature of Californian cuisine.
Many compare Falsomagro alla Genovese to other Italian dishes like Involtini or Braciole, both verging on the same concept of rolled and stuffed meat. With its robust tomato sauce and juicy filling, this dish pairs perfectly with pasta or a simple green salad to complete the meal.
So, why do I love this recipe? It’s the perfect example of how food can transport you. With Falsomagro alla Genovese, I’m sitting at a rustic dining table in an Italian farmhouse, savoring every bite, before I’m whisked back to my familiar Californian kitchen. And every time, it feels like a culinary journey I can’t get enough of.
What You’ll Need
- 2 lbs beef flank steak
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup fresh bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 3 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 lb. prosciutto, chopped
- 2 hard-boiled eggs
- 2 cups dry white wine
- 1 can (28 oz) peeled tomatoes
- 1 tablespoon tomato paste
Method
Step One
Preheat your oven to 350°F (175°C). While waiting for the oven to heat up, spread out the beef flank steak on a flat surface.
Step Two
In a large skillet, heat the olive oil over medium heat. Add chopped onion and minced garlic, then sauté until the onions become translucent.
Step Three
Add the fresh bread crumbs to the skillet and stir together with the onions and garlic. Continue stirring until the bread crumbs are toasted lightly.
Step Four
Remove the skillet from the heat. Add the grated Parmesan cheese, chopped fresh parsley, chopped fresh basil, eggs, salt, and ground black pepper. Mix these together until well combined.
Step Five
Place the mixture from the skillet on the spread out flank steak, then add the chopped prosciutto and hard-boiled eggs on top. Roll the steak tightly around the filling to form a log shape. Secure it by tying with cooking twine at 2-inch intervals.
Step Six
Place the rolled steak in a roasting pan. Pour dry white wine over it, followed by the canned peeled tomatoes and tomato paste. Ensure the rolled steak is well coated.
Step Seven
Place the roasting pan in the preheated oven. Cook for an hour, occasionally basting with the pan juices.
Step Eight
Take the pan out of the oven and let the stufato rest for about 15 minutes. Remove the twine, then slice before serving. Enjoy your Falsomagro alla Genovese!
