The brociolone, also said falsomagro is a dish of meat that is tipical of the traditional cuisine of Palermo, spread thereafter throughout Sicily (with variations).
Prepared for the most important feasts, and generally is on our dinner tables for Christmas or New Year.It is a dish that rises during the Aragonese domain, but that was already present during the previous Angevin domain.
His name, in Sicilian dialect "farsumagro" which has become Italianized falsomagro, comes from the French " farci de maigre ", stuffed of lean. This name was erroneously interpreted as "false lean".The story of this dish is interesting because in some ways is an anomaly in our kitchen, showing once again, the imagination and great culinary art of the "Monsù" in make rich some dishes originally poor.
The meat is not a typical specialties of the cuisine of Palermo, because there were not(and there are not) rich pastures, and oxen were used mainly to plow the land. So the meat was fibrous and hard. Thus the Monsù enriched the meat with these tasty fillings, to make them tasty for the table of French nobles.
As I have said there are many variations, this recipe is one of the more traditional.
A single slice of beef around 800gr, so having a thickness of 1 cm, 200 gr of mortadella, salami 200 gr, 100 gr of fresh caciocavallo cut into pieces (or provola), 400gr breadcrumbs, 50 gr of grated caciocavallo, onion, raisins, pine nuts, parsley, 4 boiled eggs, 1 bottle of tomato sauce, 1 glass of red wine, frozen peas, oil , salt and pepper.
Fry half chopped onion in olive oil . Extinguish the fire, add the bread crumbs, grated cheese, raisins previously soaked in water, pine nuts, parsley, salt, pepper and olive oil in abundance, salami and fresh caciocavallo cubes. Make a soft dough.
Flesh fly, add salt and pepper, if you want you can put the butter. Lay the slices of mortadella (alternatively you could use the mortadella into pieces to the stuffing). Distribute the compound previously prepared, creating a sort of central sulcus and add the boiled eggs. Wrap and tie well with kitchen twine.
Bake in a pan uncovered over low heat, with oil and onion previously sliced, mix occasionally. This proceeding is said inPalermo 'ngranciare.
When the onion is soft, pour the wine and let evaporate. Then add the tomato sauce and cook over low heat, being careful if the sauce is too dense.
When is cooked remove from sauce the brociolone , wait when is cool, unlinking, cut sliced not too thin and put it on a platter scope.
Add the peas into the sauce, cook for about 10 minutes. Pour the sauce over the slices of brociolone.