Tomaxelle meat rolls
According to some sources the recipe for tomaxelle meat rolls is extremely old. The name derives from Latin ‘tomaculum’ meaning huge sausage, and the original orthodox version is prepared without tomatoes which did not enter Italy until the 16th century. The locals also debate whether the sauce should be clear liquid or whether to include bits of meat like a ragu. I’m obviously of the last persuasion, as I don’t want to remove the bits of filling that spills out during cooking.
In other words, I have taken the liberty of adapting the tomaxelle meat rolls to my personal taste. I use tomatoes in the sauce and substitute offal for minced meat. Still, the result is absolutely delicious – and unlike braciole and involtini meat roll recipes from other Italian regions.