Le Tomaxalle



Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

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.


  • 8 thinly sliced beef minute steaks or veal escalopes/US veal scallops
  • 75 ml/5 tbsp extra virgin olive oil
  • 1 celery stick, chopped
  • 1 carrot, chopped
  • 1 small onion, chopped
  • 175 ml/6 fl oz/¾ cup dry white wine
  • 200 g/7 oz fresh or frozen peas
  • 300 ml/½ pint/ cups vegetable stock

For the Filling

  • 200 g/7 oz chard, steamed, drained and finely chopped
  • 200 g/7 oz spinach, steamed, drained and finely chopped
  • 50 g/2 oz/ cup freshly grated Parmesan cheese
  • 20 g/¾ oz/6 tbsp dried porcini mushrooms, soaked in warm water for 30 minutes, drained and chopped
  • 10 g/¼ oz/1 tbsp toasted pine nuts
  • 2 eggs, beaten
  • 30 ml/2 tbsp chopped fresh flat leaf parsley
  • a fresh marjoram sprig, leaves removed and chopped
  • 1 garlic clove, chopped
  • sea salt


  1. 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.
  2. Divide the filling between the meat slices, then roll each slice up, tucking in the ends. Tie securely with kitchen string or twine.
  3. Pour the olive oil into a large frying pan and add the celery, carrot and onion. Fry gently for 5-10 minutes until just softened and browned.

  4. Add the meat rolls and cook, turning them over frequently, until they are browned on all sides.

  5. Pour in the dry white wine, then add the peas and continue to cook gently for about 1 hour, or until the meat rolls are cooked through, gradually adding vegetable stock throughout the cooking time as necessary to prevent the rolls from drying out.
  6. Carefully remove the kitchen string from the meat rolls, transfer them to a serving dish and spoon over the peas and sauce. Serve immediately.