Name: Le Tomaxalle (Tomaselle)
Yield: Serves 4
Cuisine: Italian
Ingredients: 300 ml/½ pint/1¼ cups vegetable stock; 200 g/7 oz chard, steamed, drained and finely chopped; 20 g/¾ oz/6 tbsp dried porcini mushrooms, soaked in warm water for 30 minutes, drained and chopped; 8 thinly sliced beef minute steaks or veal escalopes/US veal scallops; 75 ml/5 tbsp extra virgin olive oil; 1 carrot, chopped; 1 celery stick, chopped; 200 g/7 oz spinach, steamed, drained and finely chopped; 30 ml/2 tbsp chopped fresh flat leaf parsley; 10 g/¼ oz/1 tbsp toasted pine nuts; 1 garlic clove, chopped; a fresh marjoram sprig, leaves removed and chopped; 200 g/7 oz fresh or frozen peas; 50 g/2 oz/⅔ cup freshly grated Parmesan cheese; sea salt; 2 eggs, beaten; 1 small onion, chopped; 175 ml/6 fl oz/¾ cup dry white wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This is a Ligurian interpretation of an ancient recipe, which could date back to the 15th century. It would have been a clever way of making scraps of cheap meat go further, by putting a filling inside, then cooking it in a sauce to make it tender.

Ingredients

8 thinly sliced beef minute steaks or veal escalopes/US veal scallops
75 ml/5 tbsp

Method

Mix together all the ingredients for the filling and season to taste with salt. Beat the steaks with a meat mallet or rolling pin until they are almost transparent and each slice is about the same size as the palm of your hand.
Divide the filling between the meat slices, then roll each slice up, tucking in the ends. Tie securely with kitchen string or twine.

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Ingredients

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