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Tomaxelle (Stuffed Veal Rolls)

di Academia Barilla

Tomaxelle (Stuffed Veal Rolls)
1 hours


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

Preparation 40 minutes preparation + 40 minutes cooking
1. Soak the mushrooms in warm water for 20 minutes, drain and squeeze out excess water

2. Chop with washed and dried herbs

3. Bring a pot of water to a boil over high heat

4. Boil veal teat (if available) for a couple of minutes, drain and mince

5. In a bowl, combine teat, grated cheese and beaten egg with a couple of tablespoons of milk

6. Flatten the slices of veal with a meat mallet

7. Place a bit of the prepared mixture in the middle of each slice and roll up, closing with a toothpick

8. Heat 2 tablespoons of extra virgin olive oil and butter in a pan over medium heat

9. Add the veal rolls and brown evenly on all sides

10. Season with salt and pepper

11. Add a ladleful of warm broth and cook, covered, over low heat for 30/40 minutes

12. Remove from the heat and serve immediately