In addition to pesto and focaccia, Liguria is famous for a very tasty second course: le tomaxelle. Here's what they are and how to do them
The tomaxelle, a typical Ligurian recipe, I am stuffed veal roulade rolls of many ingredients. The story tells that in the 1800, when Genoa it was besieged by the Austrians, the population decided to take by the throat the enemies offering them tasty rolls. Thus this extraordinary dish was created.
The recipe yesterday and today
Originally the tomaxelles were prepared with the boiled minced, with advanced roasts, chard, eggs and grated cheese, using a mixture of all these ingredients to stuff the veal slices.
In the original version there was no tomato, that arrived in Italy only at the end of the sixteenth century, and also lacked mushrooms, a more recent addition that makes these rolls even tastier.
How to prepare the tomaxelle
Blanch in boiling water 100 g of breast and 100 g of lean veal, chop them by joining the bread crumbs soaked in broth, pine nuts, 50 g of dried mushrooms soaked in water, drained and chopped.
Mix everything together two eggs, grated cheese, parsley, marjoram, nutmeg and cloves, mixing well until a homogeneous mixture is obtained.
Fill 8 slices of veal beat and thin, roll them up and close them with toothpicks.
Pass the tomaxelle in the flour and then brown them in butter, blending with white wine.
Complete cooking for 15 minutes in tomato sauce. Cook over low heat, diluting the sauce with the vegetable stock. Salt and pepper.
Find out how to prepare tomaxelles in the tutorial
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