Tomaxelle
Genoese veal rolls filled with minced meat, dried porcini, pine nuts and fresh marjoram, gently braised in white wine and tomato sauce.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Meat mallet
- •Frying pan with lid
- •Kitchen twine or toothpicks
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 28 g
- carbs
- 12 g
- fibre
- 2 g
- protein
- 42 g
- calories
- 480 kcal
Instructions
- 1
Soak the dried porcini in warm water for 20 minutes, then drain, squeeze dry, and chop finely.
- 2
Soak the breadcrumbs in milk for 5 minutes, then squeeze out the excess moisture thoroughly.
- 3
Combine the minced veal, bread, porcini, pine nuts, marjoram, garlic, egg, and Parmigiano Reggiano in a bowl.
- 4
Season the filling with salt and pepper, mixing with your hands until soft and cohesive.
- 5
Gently pound the veal escalopes between baking paper until very thin and even.
- 6
Place a generous spoonful of filling in the centre of each veal slice.
- 7
Fold the shorter sides inwards and roll the meat tightly into neat parcels.
- 8
Tie each roll securely with kitchen twine or fasten with wooden toothpicks.
- 9
Heat olive oil in a wide frying pan over medium heat and brown the rolls on all sides.
- 10
Pour in the white wine and let it bubble until the alcohol aroma dissipates.
- 11
Stir in the tomato passata, cover the pan, and simmer gently over low heat for 25 minutes.
- 12
Remove the twine or toothpicks, transfer the rolls to a warm platter, and spoon over the pan sauce.
Chef's tips
Marjoram is the signature herb of Ligurian cooking and should not be omitted. Ensure the veal slices are pounded very thinly so they cook evenly without drying out. If the sauce thickens too quickly during simmering, add a splash of warm water or the strained mushroom soaking liquid.
Ingredient substitutions
- veal escalopes → thin slices of beef topside or turkey breast
- fresh marjoram → fresh oregano in half the quantity
- minced veal → minced pork or leftover finely chopped roast meat
Storage
Keep leftover cooked rolls in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a covered saucepan over low heat with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Overfilling the parcels, which causes the stuffing to burst out into the pan during cooking
- •Frying over excessive heat, toughening the delicate veal before the filling cooks through
- •Forgetting to remove toothpicks or string before serving to guests
Serving suggestions
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