Cima Alla Genovese

Name: Cima Alla Genovese
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6
Cuisine: Italia
Ingredients: 1000 G Veal Breast (veal pocket); 1 Onion; 1 Carrot; 2 Leaves Bay Leaf; to taste Salt; null For the Filling:; 200 G Minced Veal; 100 G Sweetbreads (or Brains); 40 G Lard; to taste Bread Crumbs; to taste Grated Cheese; 2 Eggs; 200 G Swiss Chard; to taste Marjoram; to taste Nutmeg; to taste Salt; to taste Pepper

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Category: Main courses

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.

Difficulty: Difficult

Cooking time: 120 minCooking: 120 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Veal breast (veal pocket)1,000G
Onion1
Carrot1
Bay leaf2Leaves
Saltto taste
For the filling:
Minced veal200G
Sweetbreads (or brains)100G
Lard40G
Bread crumbsto taste
Grated cheeseto taste
Eggs2
Swiss chard200G
Marjoramto taste
Nutmegto taste
Saltto taste
Pepperto taste

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 8
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.
STEP 2 OF 8
Season with a bit of nutmeg, two tablespoons of chopped marjoram, salt, and pepper.
STEP 3 OF 8
Bind the mixture with beaten eggs and two tablespoons of grated cheese.
STEP 4 OF 8
Fill the pocket, sew the opening, and tie it with several turns of white kitchen string.
STEP 5 OF 8
In a pot, bring plenty of slightly salted water to a boil with onion, carrot, and bay leaf.
STEP 6 OF 8
Immerse the stuffed cima and let it simmer slowly for about 2 hours.
STEP 7 OF 8
Drain the meat, place it on a plate, cover it, and place a weight on top.
STEP 8 OF 8
Let the cima cool, untie it, and cut it into slices.

Suggestions

Kitchen string
Pan
Casserole

General Information

Storage notes

Store in the refrigerator for up to 2 days

More information

Typical dish of Ligurian cuisine

Origin

Italia, Liguria

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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

Proteins
14.69g·74%
Carbohydrates
1.18g·6%
Fats
3.37g·17%
Fibers
0.54g·3%