Cima alla Genovese is a traditional dish from Ligurian cuisine. It is a veal roll stuffed with a delicious combination of minced meat, sweetbreads (or brains), lard, bread crumbs, grated cheese, eggs, Swiss chard, marjoram, nutmeg, salt, and pepper. The meat is then tied, braised with onion, carrot, bay leaf, 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: place the minced veal in a bowl, add the sweetbreads or brains previously blanched in hot water and then diced, the minced lard, boiled and coarsely chopped Swiss chard, and plenty of bread crumbs soaked in water, squeezed, and well crumbled.
Season with a bit of nutmeg, two tablespoons of chopped marjoram, salt, and pepper.
Bind the mixture with beaten eggs and two tablespoons of grated cheese.
Fill the pocket, sew the opening, and tie it with several turns of white kitchen string.
In a pot, bring plenty of slightly salted water to a boil with onion, carrot, and bay leaf.
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 cut it into slices.
Kitchen string
Pan
Casserole
Store in the refrigerator for up to 2 days
Typical dish of Ligurian cuisine
Italia, 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 |
