Recipe by BellaBambina
I recently hosted a dinner party for some friends and decided on a traditional Ligurian theme. This was served as the main course and was a serious crowd pleaser. There are a few versions of tomaxelle out there, one in particular calling for sweetbreads (not going there!). I've made a couple and find this one to be the easiest and meatiest. It's quite easy to prepare and tastes divine! Very earthy flavours. For the ww out there this equates to 5.5points per roll.
- 60 g dried porcini mushrooms (soaked drained & chopped -NB 60g is the reconstituted weight)
- 175 g ground veal
- 1 garlic clove
- 1⁄4 cup dry white wine
- 3 tablespoons breadcrumbs
- 3 tablespoons pine nuts
- 3 tablespoons parmigiano-reggiano cheese, grated
- 2 tablespoons fresh marjoram, chopped
- 1 tablespoon Italian parsley, chopped
- 2 large eggs, beaten
- salt & pepper
- 8 slices veal (schnitzel slices work best, not crumbed)
- 1 1⁄2 cups tomato sauce
Directions See How It's Made
- Sauté the ground veal, mushrooms and garlic in a large casserole dish for a few minutes, just until the veal is light brown.
- Drain the liquid (if any) and add the wine. Cook for another minute or so.
- Transfer the mixture to a bowl and let it rest for a few minutes, then add the breadcrumbs, pine nuts, parmesan, marjoram, parsley, eggs, salt, and pepper. Combine the ingredients thoroughly with your hands or a wooden spoon.
- Lay out the veal slices and put about a tablepoonful of filling in the middle of each cutlet. Then flatten the filling so that it covers almost the entire surface of the veal slice. Use more or less as required.
- Roll the veal slice tucking in the sides as you go and secure it with string or toothpicks.
- Add the tomato sauce (I used barilla) to the same casserole dish, heat it slightly, then add the veal rolls.
- Cook gently until the veal is cooked through, about 10 to 15 minutes.