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Shopping ListRecipe: Tomaxelle (Stuffed Veal Rolls)
Ingredients for 4 people
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- 8 slices of leg of veal
3 1/2 ounces ground lean veal
3 1/2 ounces veal teat (or equivalent amount of ground meat)
3/4 ounce dried mushrooms
2 tablespoons Parmigiano Reggiano cheese grated
1 egg Milk as needed
1 1/2 tablespoons extra virgin olive oil
Broth as needed
Salt and pepper to taste
2 tablespoons butter
Le Ricette
Tomaxelle (Stuffed Veal Rolls)
di Academia Barilla
PREPARATION TIME
80 min
80 min
DIFFICULTY
Medium
Medium
TYPE
Main course
Main course
Tags
Ingredients for 4 people
8 slices of leg of veal
3 1/2 ounces ground lean veal
3 1/2 ounces veal teat (or equivalent amount of ground meat)
3/4 ounce dried mushrooms
2 tablespoons Parmigiano Reggiano cheese grated
1 egg Milk as needed
1 1/2 tablespoons extra virgin olive oil
Broth as needed
Salt and pepper to taste
2 tablespoons butter
Ingredients
Preparation 40 minutes preparation + 40 minutes cooking
Soak the mushrooms in warm water for 20 minutes, drain and squeeze out excess water. Chop with washed and dried herbs. Bring a pot of water to a boil over high heat. Boil veal teat (if available) for a couple of minutes, drain and mince.
In a bowl, combine teat, grated cheese and beaten egg with a couple of tablespoons of milk. Flatten the slices of veal with a meat mallet. Place a bit of the prepared mixture in the middle of each slice and roll up, closing with a toothpick.
Heat 2 tablespoons of extra virgin olive oil and butter in a pan over medium heat. Add the veal rolls and brown evenly on all sides. Season with salt and pepper.
Add a ladleful of warm broth and cook, covered, over low heat for 30/40 minutes. Remove from the heat and serve immediately.
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