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Tomaxelle alla Genovese
Created by Chef Graziella
Genoese veal rolls stuffed with bread, cheese, and marjoram, then braised in white wine until tender. A dish that proves frugality and elegance are not opposites.
Tomaxelle are what Genoese home cooks have made for generations when yesterday's roast needs to become today's dinner. The name comes from the Ligurian dialect, and like so much of Ligurian cooking, the dish reflects a culture that wastes nothing and transforms humble ingredients into something worthy of a Sunday table.
The filling is simple: bread soaked in milk, Parmigiano, egg, and marjoram. Marjoram is the herb of Liguria, gentler than oregano, sweeter, more refined. It appears in pesto, in focaccia, in stuffed vegetables, and here. If you cannot find fresh marjoram, use half the amount of dried. Do not substitute oregano. They are not the same.
The braising must be patient. Veal toughens under harsh treatment and becomes silky under gentle heat. The wine reduces, the onions melt into the sauce, and what began as a frugal solution to using leftover meat becomes something your guests will request again.
Ingredients
thin veal cutlets
Quantity
8 (about 1 1/2 pounds)
pounded to 1/8-inch thickness
day-old bread
Quantity
4 ounces
crusts removed
whole milk
Quantity
1/2 cup
| Ingredient | Quantity |
|---|---|
| thin veal cutletspounded to 1/8-inch thickness | 8 (about 1 1/2 pounds) |
| day-old breadcrusts removed | 4 ounces |
| whole milk | 1/2 cup |
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