Tomaxelle

Stuffed veal rolls, slowly cooked in a fragrant beef sauce, dried mushrooms and white wine.

4 servings

Easy

Liguria

FacileLiguria

Tomaxelle are veal rolls with a soft, flavorful filling, designed for a hearty, aromatic main course. The tender meat encloses a dense mixture, in which the soft bread crumb softened, the eggs and the Parmigiano Reggiano contribute to the consistency, while aromatic herbs, garlic, pine nuts and dried mushrooms create a full and recognizable flavor. Cooking in beef sauce enhances the dish with an intense base, enriched by marrow, herbs, white wine and tomato pasteThe result should be balanced: soft rolls, well-packed filling, and a sauce just thin enough to envelop the meat without covering it. The recipe is listed as Ligurian in the information provided, while the procedure also draws on the Genoese tradition and its variations.

Instructions

Voice reading

8 steps · natural Italian voice

Sear the meat

Blanch the veal breast and lean meat in boiling water, then drain them when the surface is just firm. Let them cool enough to handle. This brief preliminary cooking prepares the meat for mincing and helps create a compact filling, without needlessly prolonging the cooking time.

Prepare the filling

Chop and crush the veal breast and lean meat in a mortar, or blend them together with the soft bread crumb soaked in broth, pine nuts, dried mushrooms, marjoram, parsley, garlic and Parmigiano ReggianoAdd the beaten eggs and mix until you obtain a thick, smooth, and easily spreadable mixture.

Stuff the slices

Pound the veal slices to thin them and spread a portion of the filling on each. Roll it out, leaving the edges free so the filling doesn't leak out when you close it. Roll the slices up to form even, compact rolls, without compressing the dough too much.

Close the tomaxelles

Tie the rolls with kitchen string or secure them with skewers. Make sure the closure holds securely at every point and that the filling isn't exposed. Set the tomaxelle aside while you prepare the filling. pan juices, avoiding overlapping them to maintain their shape.

Prepare the sauce

Cook the lean beef for a long time in butter, oil, marrow, carrot, onion, and celery. Continue cooking gently until the sauce is fragrant and the beef appears cooked through. Then add the dried mushrooms, previously soaked in warm water, and incorporate them into the sauce.

Deglaze and flavor

Pour the white wine into the bottom with the meat and mushrooms and let it evaporate. Add the tomato paste and stir until the paste is fully absorbed into the sauce. The sauce should take on a more intense color and develop a harmonious aroma, without being too concentrated.

Cook the rolls

Dip the tomaxelle in the beef sauce and cook them over low heatKeep the sauce at a steady simmer. If the sauce reduces too much during cooking, add a ladle or two of broth. Continue cooking until the rolls are tender and the sauce is concentrated, fluid but not watery.

Serve very hot

Remove the string or skewers before serving and transfer the tomaxelles to warmed plates. Drizzle the beef sauce over the top and check for a smooth consistency. Serve immediately, so the meat stays tender and the sauce retains its aroma and warmth.

Chef's Tips

The editorial staff recommends keeping the sauce just simmering and adding broth only when it tends to reduce too much, so that the tomaxelle remain soft and the stock reaches a concentrated consistency.