Cima alla Genovese is a traditional dish of Ligurian cuisine. It is a veal roll filled with a delicious combination of minced meat, sweetbreads (or brains), lard, bread crumbs, grated cheese, eggs, chard, marjoram, nutmeg, salt and pepper. The meat is then tied, braised with onion, carrot, bay leaves and salt, and left to cook slowly for a couple of hours. The result is a succulent and flavorful dish, perfect to enjoy in any season.
Prepare the filling: put the minced veal in a bowl and add the sweetbreads or brains, first blanched in hot water and then cut into dice, the chopped lard, boiled chard roughly chopped, and plenty of bread crumbs soaked in water, squeezed and well crumbled
Season with a little nutmeg, two tablespoons of chopped marjoram, salt and pepper
Bind the mixture with the beaten eggs and two tablespoons of grated cheese
Fill the pocket, sew the opening and tie it with several turns of white kitchen twine
In a pot bring plenty of lightly salted water to a boil with onion, carrot and bay leaves
Immerse the stuffed cima and let it simmer slowly for about 2 hours
Drain the meat, place it on a plate, cover it and place a weight on top
Let the cima cool, untie it and slice it
Kitchen twine
Frying pan
Saucepan
Keep refrigerated for up to 2 days
Typical dish of Ligurian cuisine
Italy, Liguria
| Energy (kcal) | 94.66 |
| Carbohydrates (g) | 1.18 |
| of which Sugars (g) | 1.18 |
| Fat (g) | 3.37 |
| of which Saturates (g) | 1.2 |
| Protein (g) | 14.69 |
| Fiber (g) | 0.54 |
| Sale (g) | 0.08 |
