Name: Tomaxelle (Little Veal Rolls)
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: 8 (about 2 ounces/60 g each) thin slices of veal loin (the slices must be very thin); 1 to 1½ cups/225 to 340 ml Fresh Tomato Sauce; 2 to 3 tablespoons/15 to 20 g unflavored bread crumbs; Sea salt and pepper to taste; 2 tablespoons/15 g fresh marjoram, torn; 2 ounces/60 g dried funghi porcini, soaked, drained, and chopped; 6 ounces/175 g ground veal; 2 large eggs, beaten; 3 tablespoons/20 g freshly grated Parmigiano-Reggiano; 3 tablespoons/20 g pinoli; 1 clove garlic, green heart removed, minced; ¼ cup/4 tablespoons/60 ml dry red or white wine; 1 tablespoon/7 g fresh Italian (flat) parsley, torn

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

Tomaxelle, once upon a time, were products of the Ligurian penchant to not let anything go to waste. These are rolls of leftover slices of roasted or braised veal or beef that are filled with various delicious ingredients. The name derives from the Latin tomaculum, meaning “little sausages.” Around 1800, when there was an Austrian occupation of Genoa, some Austrian soldiers were taken prisoner and were served tomaxelle. While to the Genoese these were leftovers, to the