Cima alla Genovese
Cima alla genovese is a typical Genoese recipe made with a “pocket” of veal, cut from its belly and stuffed with a mixture of many ingredients such as brains, sweetbreads, minced veal pulp, eggs, spices, peas, marjoram, mushrooms and finally parmesan cheese.
The stuffed “pocket” is then cooked in a vegetable broth and served cold in slices. However, the filling of the top and the cooking method vary according to the regional area.
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the breadcrumbs, Parmesan cheese, eggs, minced garlic, chopped parsley, chopped marjoram, salt, and pepper to create the filling.
- Flatten the veal breast and spread the filling evenly over the surface.
- Roll the veal breast tightly into a cylinder and tie it securely with kitchen twine.
- In a large ovenproof pot, heat the olive oil over medium heat. Brown the veal roll on all sides.
- Pour the broth into the pot, cover with a lid, and transfer to the preheated oven.
- Cook for about 2 hours or until the veal is tender and cooked through. Baste occasionally with the cooking liquid.
- Once cooked, remove the veal roll from the pot and let it rest for a few minutes. Slice into rounds and serve with some of the cooking liquid as a sauce.
Bon appetito!
Notes
Some interesting facts:
– Origin: Liguria
– Cima alla Genovese is a stuffed veal breast roll, cooked slowly in a flavorful broth. The filling typically includes breadcrumbs, grated cheese, eggs, garlic, parsley, and marjoram.
– Origin: Liguria
– Cima alla Genovese is a stuffed veal breast roll, cooked slowly in a flavorful broth. The filling typically includes breadcrumbs, grated cheese, eggs, garlic, parsley, and marjoram.