Tocco Genovese

Tocco Genovese
Tocco Genovese

The traditional cooking in Nice has close ties with the cuisine in neighbouring Liguria and Piedmont on the Italian side. This explains the similarities between daube de boeuf, the meat stew on the French Riviera, and Tocco, the Genovese meat dish. Both are cooked for ages in large quantities and are appropriate for large informal dinner parties.

In the Italian style, the meat- flavoured tomato sauce of Tocco is served with pasta, traditionally ravioli. The tender meat is served as a second course with the vegetables.

Like all traditional recipes, Tocco exists in many variations. In the interesting cookery book, Flavours of the Riviera by Colman Andrews, Tocco is made from boneless veal.

I have modernized the Tocco recipes by choosing a lean and tender pork fillet, filet mignon de porc. This will considerably reduce the cooking time needed.

Ravioli with tocco sauce
Ravioli with tocco sauce

2 servings

300 g piece of pork fillet, filet mignon de porc

3 chopped tomatoes or 200 ml Italian passata

200 ml chicken stock

A handful of fresh mushrooms, chopped

1-2 carrots, thinly sliced

½ onion, chopped

1 clove garlic, minced

1 stalk of celery, sliced

2 tbsp. olive oil

½ glass red wine

Freshly ground black pepper

1 tsp. dried Provençal herbs

Warm the olive oil over medium heat in a heavy casserole, cocotte. Brown the meat on both sides until golden. Add the carrot, mushrooms, celery, onion, and garlic and sauté for 5- 10 minutes. Pour in the wine. When it has evaporated, add the tomatoes /passata and chicken stock.

Cover and simmer on a low heat for about 1 hour until the meat is cooked and the vegetables are tender.

Cook the ravioli which takes about 3 minutes. Place the pork fillet on a cutting board and cover with tin foil. Take the tomato sauce from the cocotte and sprinkle over the drained ravioli which are first sprinkled with some parmesan. This is served as the first course. Leave the vegetables in the casserole and cover to keep them warm.

For the second course, slice the pork fillet and serve it with the vegetables from the casserole.


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