Tomaxelle

Liguria

Cooking time: 1 hour Difficulty: Ingredients, amounts for 4 people: garlic: ½ clove sweetbreads and testicles: 3 ½ oz slic of veal: 8 grated Grana Padano cheese: 2 oz dried mushrooms: 1 oz marjoram: lean ground veal: 7 oz olive oil: pine-nuts: 1 tbsp parsley: salt: tomato sauce: eggs: 2 dry white wine:

Preparation: Boil the sweetbreads and "granelli", drain and chop. Soften the dried mushrooms in warm water. In a bowl put the sweetbreads, "granelli" and the lean minced meat, eggs, cheese, marjoram, garlic and the chopped parsley, pine kernels and the salt. Mix together with care. Lightly pound the slices of veal and place the stuffing on top. Roll and close with a toothpick. Cook the Tomaxelle over a high heat in a frying pan with a little oil, sprinkle with wine and leave to evaporate. Add the tomato sauce, salt to taste, and cook for about 40 minutes, adding some stock so that it does not become too dry. Serve hot covered in the sauce.