Cima Alla Genovese Recipe
Ingredients
| White bread - 3 slices, crusts removed | ||
| Milk | 1/4 Pint | |
| Butter | 1 Ounce | |
| Onions | 2 Ounce, finely chopped | |
| Boneless pork - 4 oz., minced twice | ||
| Boneless veal - 4 oz., minced twice | ||
| Fresh pork fat - 4 oz., minced twice | ||
| Calf-€™s sweetbreads- 1 small, blanched for 10 minutes and finely chopped | ||
| Parmesan cheese | 1 1/2 Ounce, freshly grated | |
| Spinach | 1/2 Pound, cooked | |
| Marjoram | 1/4 Teaspoon, dried | |
| Thyme | 1/4 Teaspoon, dried | |
| Salt | 2 1/2 Teaspoon | |
| Egg | 1 | |
| Shelled pistachio nuts - 2 1/2 oz. | ||
| Frozen peas | 6 Ounce | |
| Veal | 5 Pound | |
| Hard-boiled eggs - 3, peeled | ||
| Bones and trimmings from veal breast | ||
| Onion - 1 cut in half | ||
| Garlic | 3 Clove (5gm) | |
| Carrot | 1 | |
| Bay leaf | 1 | |
| Parsley sprigs | 2 | |
| Chicken stock, or water, or a mixture of stock and water- 3 to 5 pints | ||
| black pepper | 1 | |
Directions
GETTING READY
1. In a dish add milk and soak bread in it for 10 minutes.
MAKING
2. In a small heavy pan, melt the 1 oz. of butter.
3. Add chopped onions in butter and cook over moderate heat for 7 to 8 minutes, stirring, until they are transparent but not brown.
4. In a large bowl transfer the onions.
5. Add the minced pork, veal, pork fat, chopped sweetbreads,
grated Parmesan cheese, chopped spinach, marjoram, thyme, salt and the egg.
6. Knead the ingredients with hands or beat them with a wooden spoon until they are well mixed and fluffy.
7. Mix soaked bread with other ingredients after squeezing it so that they become dry.
8.Gently fold in the shelled pistachio nuts and peas.
9. Spread half of the stuffing evenly in the veal pocket.
10. On top of the stuffing arrange the hard-boiled eggs lengthwise in a row.
11. Spoon in the rest of the stuffing, covering the eggs completely.
12. Sew up the opening of the pocket, with a kitchen thread.
13. In a large saucepan, place the veal bones and trimmings, onion halves, garlic, cloves, carrots, bay leaf and parsley.
14. Top it with the stuffed veal.
15. Add enough stock or water to cover the meat completely.
16. Grind in a little black pepper.
17. Place the pan on heat, and bring to the boil.
18. Reduce the heat, cover the pot and simmer as gently as possible for about 1 1/4 hours, until the veal is tender when pierced with the tip of a sharp knife.
19. In a heavy shallow dish transfer the veal. Cool to room temperature.
FINALIZING
20. Refrigerate until the meat is thoroughly chilled.
21. Cut into 1/4-inch slices.
SERVING
22. Serve Cima Alla Genovese chilled.
1. In a dish add milk and soak bread in it for 10 minutes.
MAKING
2. In a small heavy pan, melt the 1 oz. of butter.
3. Add chopped onions in butter and cook over moderate heat for 7 to 8 minutes, stirring, until they are transparent but not brown.
4. In a large bowl transfer the onions.
5. Add the minced pork, veal, pork fat, chopped sweetbreads,
grated Parmesan cheese, chopped spinach, marjoram, thyme, salt and the egg.
6. Knead the ingredients with hands or beat them with a wooden spoon until they are well mixed and fluffy.
7. Mix soaked bread with other ingredients after squeezing it so that they become dry.
8.Gently fold in the shelled pistachio nuts and peas.
9. Spread half of the stuffing evenly in the veal pocket.
10. On top of the stuffing arrange the hard-boiled eggs lengthwise in a row.
11. Spoon in the rest of the stuffing, covering the eggs completely.
12. Sew up the opening of the pocket, with a kitchen thread.
13. In a large saucepan, place the veal bones and trimmings, onion halves, garlic, cloves, carrots, bay leaf and parsley.
14. Top it with the stuffed veal.
15. Add enough stock or water to cover the meat completely.
16. Grind in a little black pepper.
17. Place the pan on heat, and bring to the boil.
18. Reduce the heat, cover the pot and simmer as gently as possible for about 1 1/4 hours, until the veal is tender when pierced with the tip of a sharp knife.
19. In a heavy shallow dish transfer the veal. Cool to room temperature.
FINALIZING
20. Refrigerate until the meat is thoroughly chilled.
21. Cut into 1/4-inch slices.
SERVING
22. Serve Cima Alla Genovese chilled.
Chef
