Cima ripiena is a traditional dish of Ligurian cuisine, made from a veal belly casing filled with ground veal, veal brains, filoni, eggs, shelled peas, pine nuts, grated Grana cheese and herbs. It is baked with white wine and bay leaf until it reaches a soft and flavorful texture. Perfect to enjoy during the winter season.
Brown the veal with oil and bay leaf
Add all the other ingredients except the veal belly to make the filling
Using the veal belly, form a pocket to fill with the stuffing
Sew it and boil it for about 120 minutes
Mold for cima ripiena
Spoon
Pan
Store in the refrigerator for up to 3 days
Traditional dish of Ligurian cuisine
Italy, Liguria
| Energy (kcal) | 202.74 |
| Carbohydrates (g) | 0.94 |
| of which Sugars (g) | 0.59 |
| Fat (g) | 16.03 |
| of which Saturates (g) | 3.39 |
| Protein (g) | 13.45 |
| Fiber (g) | 0.47 |
| Sale (g) | 0.08 |
