Bring Out The Falsomagro

fx

Sun, 2 Nov 2008 06:32:11 GMT

Thanks I just fixed the link! You really need to find some curry leaves, they can be bought dry or fresh and then frozen. No salmon recipe so far - sorry!

jmz

Sun, 2 Nov 2008 02:34:35 GMT

...finally made my way to this recipe!! I can"t wait to try it!

I am only about 50% through the site and have amazed a number of people with your recipes! My mother in law *loves* the butternut squash soup -- I didn"t have curry leaves though so I had to substitute.... the baking the squash makes all the difference!

Keep up the good work!! Have you found any good recipes for nova salmon, gravlax, sable, etc??

JMZ

fx

Tue, 29 Jul 2008 12:38:24 GMT

Laura, you should try the falsomagra, it"s a dish Sicilian mamas make every Sunday, it"s no big deal and you can"t tie it up properly you get as many tries as you want.

I visited your website and absolutely love your cookies, if you could get me a series of behind-the-scenes, from-the-flour-to-the-cookie, high resolution pictures I"d be glad to make an article about A Dozen Eggs.

Laura C

Sun, 27 Jul 2008 17:13:40 GMT

Wow, you amaze me. I"m very adventurous in the kitchen, and we made many similar dishes in culinary school, but I never have thought to make one at home. Maybe for the holidays with chocolate Kouign amanns and blood orange sorbet for dessert!!!

fx

Sat, 21 Jun 2008 15:10:57 GMT

Jenny, thanks for your kind words and good luck with your "FX" falsomagro party!

Jenny

Mon, 16 Jun 2008 15:43:33 GMT

Your articles make me laugh, make me hungry, make me want to share (the food, your words, your site). I"m going to throw a "Jesus That"s Good" party in your honor, and soon. Thanks!
Jen

fx

Sun, 25 May 2008 13:07:40 GMT

Mar, gracias por su visita y mucha suerte con las pastas!

Mar

Fri, 23 May 2008 20:58:53 GMT

Todo lo que he visto es maravilloso, impresionante las recetas de pastas y el paso a paso, mil felicitaciones!!!
Adoro las pastas y prepararlas.

fx

Tue, 6 May 2008 13:40:34 GMT

May, thanks for trying this an I"m glad this dish worked for you! I think you can definitely customize it to meet your taste, but I agree that the egg really makes for a stunning contrast. Perhaps some fresh cheese with your quince jam frozen in a roll in the middle to reproduce the white-yellow color?

May Wung

Mon, 5 May 2008 14:07:25 GMT

Just tried this recipe yesterday and received a resounding thumbs up from everyone! In retrospect though, we did think the egg in the centre is wonderfully visually dramatic, but the texture of the egg flavour and the grainyness of the egg yolk overwhelmed the rest of the dish. I may replace the egg with either a garlic mushroom pate, or a thin ribbon of damson/quince jam. Like a sort of fruity or mushroomy version perhaps. Also, we did think that the mortadella really did stand up to the rest of the dish rather impressively, and our rather strong skanky fontina became a rather delicate addition, much to everyone"s surprise...

fx

Fri, 2 May 2008 00:40:49 GMT

Anh, I am very pleased to hear you tried the falsomagro and that your guests liked it! Cool trick with the egg indeed!

anh truong

Thu, 1 May 2008 15:46:43 GMT

Tried this dish and it is sooo yummy! the egg in the middle does it for me and everyone ate it up! Thanks for the recipe

fx

Mon, 28 Apr 2008 14:49:06 GMT

Claudia, this one looks complicated but isn"t. I just finished Blanquette de veau, apparently a one-pot dish and yet I had 5 pots on my stoves, not counting the large dish where the meat marinated in cold water overnight. At the end of the day if you can make a memorable entertainment-grade dish complete with its side dish in only one pot and one hour, it"s not really that complicated. I really recommend you try it!

Claudia (cook eat FRET)

Sun, 27 Apr 2008 23:19:32 GMT

Francois, when are you going to get to the more complicated recipes? Like rabbit head stew. Oh wait - you did that one...

fx

Sun, 27 Apr 2008 15:27:05 GMT

K, pancetta should work fine, but guanciale you would need a very thin slicer and many, many slices. Perhaps you could make an Ouroboromagro, shaped like a ring?

K

Sat, 26 Apr 2008 23:12:42 GMT

I wonder if a single layer of pancetta or guanciale instead of mortadella/salami would be too overpowering...

Thoughts?

fx

Sat, 26 Apr 2008 17:27:33 GMT

John, I think you can safely feed 6 people with the proporations I gave. Definitely a gorgeous Sunday meal!

fx

Sat, 26 Apr 2008 17:24:30 GMT

Guillaume, merci de ta visite et n"h�site pas si tu as des recettes fran�aise hard-core!

fx

Sat, 26 Apr 2008 17:22:52 GMT

Paul, I suppose you could do this with pork or beef if you can get wide but thin cuts. Veal does taste better than hen"s teeth though (I think!).

fx

Sat, 26 Apr 2008 17:15:21 GMT

Traci, good luck if you decide to prepare this for your husband, it"s a really wonderful Sunday lunch!

fx

Sat, 26 Apr 2008 17:11:32 GMT

Donald, thanks for coming back and good luck if you try this. Congrats on the broccoli!

fx

Sat, 26 Apr 2008 17:11:02 GMT

Heathen, falsomagro will take even heathens to the heaven!

Luke

Sat, 26 Apr 2008 07:01:10 GMT

Reading through this recipe makes me wonder whatever the hell happened to that company trying to devise a means to send smells across the Internet, because I"d love to catch a whiff of a pot of your falsomagro cooking. Seriously, that dish looks amazing.

But then again, so do so many dishes originating from working-class mamas of older times. It"s like weaving threads of magic, isn"t it?

John

Fri, 25 Apr 2008 14:42:29 GMT

How many people would those quantities feed approximately? Veal is available in the UK but damned pricey...

Looks gorgeous though.

constantins

Fri, 25 Apr 2008 11:37:24 GMT

tu t"es surpass� !

guillaume

Fri, 25 Apr 2008 06:25:56 GMT

Very very nice recipe .... More of those incredible old fashion recipe ....
>If you need anything about french old fashion recipe , i"ll be here .

have a nice "cooking" day
Guillaume

Paul Mckenna

Fri, 25 Apr 2008 03:41:24 GMT

Veal in England is as rare as hen"s teeth. If I want veal I have to go to Soho to find butchers that supply Italian restaurants.

Any suggestions for a substitute meat ?

Great photos by the way.

Paul

Traci ~ Soup of The Day

Fri, 25 Apr 2008 01:18:36 GMT

This is right up my husband"s alley! He"d LOVE this!

GunnCat

Thu, 24 Apr 2008 18:06:47 GMT

That looks wonderful FX. Very nice!

Donald

Thu, 24 Apr 2008 16:45:22 GMT

Fx, another great dish. I may even try it this weekend.

BTW, I did make the drunken broccoli and it turned out delicious! Thanks for great recipes.

Heathen

Thu, 24 Apr 2008 14:58:23 GMT

Mmmmmm naughty food porn at it"s best.

I think I will try my hand at this dish this weekend. It looks heavenly!

fx

Thu, 24 Apr 2008 14:28:08 GMT

Vaio, for the sorbet all you really need is a freezer and a fork, you can do it without an ice-cream machine!

fx

Thu, 24 Apr 2008 14:27:35 GMT

ND, una mancanza di rispetto means a lack of respect, the phrase that precedes a whacking scene in the "Sopranos". It"s a joke of course, Sicilians are fine people who suffer more than anybody else from the mob.

fx

Thu, 24 Apr 2008 14:25:29 GMT

Kyle, we are all amateurs when it comes to falsomagros! If you get all the ingredients andd proceed with care, there is no reason why it shouldn"t work for you. The colors are quite nice when you cut an egg through the middle!

vaio

Thu, 24 Apr 2008 11:17:36 GMT

I believe it means lack and the expression is lack of respect (una mancanza di rispetto).
FX, great website I"m gathering utensils and ingredients for my first sorbet recipe.

ND

Thu, 24 Apr 2008 09:54:19 GMT

Blimey, that thing looks like the grandad of all "Beef-Olives". What exactly does "mancanza" mean, please?

Kyle Wegner

Thu, 24 Apr 2008 09:05:26 GMT

FX, you say this may not look like much...but I think it looks amazing! Sure it is not full of vivid colors, but the hard boiled whole egg in the middle makes this so interesting. What is nice about this recipe is that it looks like even an amateur like me can pull it off with enough patience.

Thanks FX!

andreea

Thu, 24 Apr 2008 08:51:03 GMT

This is one mighty dish. looks very interesting. something to try out soon.