Dish

Tomaxelle

Stuffed Veal Rolls

Tomaxelle is made by pounding thin slices of beef or veal and then filling them with a mixture of vegetables, cheese, and herbs. The meat is then rolled up and tied with string before being cooked in a tomato-based sauce. The dish is known for its rich and savory flavor, and is often served with a side of pasta or vegetables. Tomaxelle is a hearty and satisfying dish that is perfect for a cold winter evening.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Veal Dish

Origins and history

Tomaxelle has been a popular dish in Tuscany for centuries. It is believed to have originated in the 16th century and was originally made with pork. Over time, the recipe evolved and beef or veal became the preferred meat. Today, tomaxelle is a staple of Tuscan cuisine and is enjoyed by locals and tourists alike.

Dietary considerations

Tomaxelle is a high-protein dish that is rich in vitamins and minerals. However, it is not suitable for vegetarians or vegans as it contains meat and dairy products. It is also not recommended for people with high blood pressure or cholesterol as it is a high-fat dish.

Variations

There are many variations of tomaxelle, with different fillings and sauces. Some recipes call for the use of prosciutto or pancetta, while others use different types of cheese. Some versions of the dish are also made with a white wine sauce instead of a tomato-based sauce.

Presentation and garnishing

Tomaxelle is typically served on a large platter, with the meat rolls arranged neatly in the center. The dish can be garnished with fresh herbs, such as parsley or basil, and a sprinkle of grated Parmesan cheese. A simple tomato sauce can be drizzled over the top for added flavor.

Tips & Tricks

When making tomaxelle, it is important to use thin slices of meat and to pound them evenly to ensure that they cook evenly. It is also important to tie the meat rolls tightly with string to prevent them from falling apart during cooking. Finally, be sure to let the dish rest for a few minutes before serving to allow the flavors to meld together.

Side-dishes

Tomaxelle is often served with a side of pasta or vegetables. Some popular side dishes include roasted potatoes, sautéed spinach, or a simple green salad.

Drink pairings

Tomaxelle pairs well with a full-bodied red wine, such as Chianti or Barolo. For those who prefer white wine, a crisp Pinot Grigio or Sauvignon Blanc would also work well.