Falsomagro
Recipe courtesy Chef Sal Passalacqua, Dimaio Cucina
Show: Emeril Live
Episode: Everynight Italian
Rate This RecipeRead users' reviews (8)
- Recipe categories: Meat, Beef, Vegetables, Spinach, Tomato,
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Average Rating:
Total Reviews: 8
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By yorkiegirl_7610721
MA.
on August 31, 2008
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We saw this on Emeril and watched Sal it looked so good.It is a fair amount of work but the results are well worth it. I also made this same recipe with chicken breast that I pounded flat and it was also incredible.This will even be one of our holiday recipes.We thought that the garlic mashed potato's were great side with this.
By rccjd_8326214
reminderville, OH
on September 15, 2007
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My husband and I cook regularly with two very special friends. We used Sal's recipes last evening. What a delight...
We loved everything about this recipe. We are hoping to schedule a vacation near to Sal's restaurant... We can't wait. Loved, loved, loved this dish.
By blueeyeshull_75...
Chesapeake City, MD
on June 17, 2007
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This had to be the best meal I have made. It was not as hard as I thought it would be. And the taste was fantastic. My husband ask me if I have been going to a cooking class. haha. The food network,Emeril,Paula Deen,Gina,Bobby Flay, Mario all of you have turned my kitchen into a gormet kitchen. It was really hard for me to cook before. But with all of you and the great recipes you have,and especially Emeril I'm now a great cook. My family can't get over how good my food is. This recipe was fantastic, the sauce was good the meat was tender and it was just all around great.
By bheng69_6170724
Fort Benning, GA
on October 13, 2006
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I made it for my family and they loved it! My kids begged me to make it again the next weekend. It tastes great served with Fettucine. I tried to make it with both beef and veal and wither way it has that Italian taste. Delicious, just like the food in DiMaio's!0
By brynnaross2003_...
Tallahassee, FL
on September 03, 2006
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Absolutely amazing. My husband said that this was one of the best dishes he's ever had, and he's italian!!
By ttopoli1_2371627
Farmington, NY
on August 22, 2006
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I made 3 of these for a large dinner as one of three main course entrees. I used my own sauce recipe and I didn't adjust my timing enough for the additional meat and size of the dish. But this came out great and was delicious and very unique. Next time I will take more time tying in 1 inch spacings and then leave string on until serving to hold the rounds together. I used Fontina Cheese too as I couldn't find Sal's cheese. This was a fairly easy dish if you don't let yourself get intimidated. It's easier than it looks and watching Sal do it on the show helped. Great dish, will make again and will experiment with stuffings.
By pizzonad10_5606761
west palm beach, FL
on June 10, 2006
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I am looking for a receipe similar to this one but, it is, I believe with, a thin steak, hard boiled egg in the middle, tie it and put in a spaghetti sauce and cook for a couple of hours.
Do you have any recipes you could provide to me?
By wing_walker_5056993
Roquefort, WI
on February 20, 2006
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My wife and I saw this on Emeril Live and thought it looked delicious. I wish Sal were on more often! It was a fair amount of work, but well worth it! We couldn't find the cacciocavallo cheese so we substituted Fontina. I also had a little trouble with the 3 minute egg thing, so we left them out. Next time I would just hard boil them completely. We used ground chuck and ground pork 2 to 1 for the stuffing. There was some left over so we made meatballs out if it - delicious! This makes a very dramatic presentation and tastes delicious. I think you could make it a day ahead, tie it up etc. and refrigerate it. Great job Sal!