The Tomaxelle
Tomaxelle: The Art of Reusing Leftovers in the Kitchen
Nothing is thrown away in the kitchen. If there was a piece of roast left over, we proceeded to prepare the tomaxelle. The term “tomaxella” derives from the Latin “tomaculum”, which means “sausage-shaped”, a direct reference to its preparation.
The Preparation of Tomaxelle
The tomaxella requires three distinct processes: the preparation of the filling, the packaging of the roll and the slow cooking.
1. Preparation of the filling:
The leftover roast is passed through the meat grinder.
It is placed in a trigger and flavored with a good dose of marjoram.
Add eggs, pine nuts, some dried mushrooms, grated grana-pecorino cheese and a little bread soaked in milk.
Everything is mixed properly to make the filling.
2. Roll packaging:
Take slices of meat, preferably veal, which must be well flattened and thin.
Place a stuffed meatball in the center of each slice.
The tomaxella is closed with a stick or cotton roasting twine, obtaining a parcel shape.
3. Comfortable Cooking:
Cooking can be done with a tomato sauce or peas, a widespread solution in Tigullio.
The terracotta piñata, over a very low heat, guarantees good cooking and an ideal temperature for table service.
Before serving, remove the stick or cut the string to best enjoy the tomaxelle.
A Touch of Tradition in Every Bite
Tomaxelle are a perfect example of how traditional cuisine knows how to reuse leftovers, transforming them into tasty dishes rich in history. The combination of simple ingredients and slow cooking in the terracotta pot make this dish a true delight of Ligurian cuisine, capable of conquering every palate.
Sources
Viarengo G., “L’Albero della Cuccagna. Paesaggio, alimentazione e cucina nella Liguria di Levante”, Chiavari, Internòs, 2023
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