2 lbs. butt tenderloin
3 cups white wine
1 celery stalk
1 carrot
1 small onion
2 cloves
7 oz. tuna in oil
6 anchovy fillets
2 egg yolks, hard-boiled
2 lemons, 1 squeezed, 1 thinly sliced
2 cup oil
2 tbs. capers
1 tbs. white vinegar

How to make Cima alla Genovese:

Soak the mushrooms in warm water for a few minutes and chop them. Soak the bread in cold water. Squeeze to remove excess water. Make an incision in the veal breast, thus creating a pocket closed on three sides.

To make the stuffing, brown all the meat, except the veal breast, in butter, then grind it coarsely . Mix the meat with the pistachio and pine nuts, Parmigiano and eggs. Add the mushrooms, peas, marjoram, chopped garlic and bread to the meat mixture. Add salt, pepper, a little grated nutmeg and mix well.

To stuff the breast, fill the veal breast with the stuffing. It should not be more than 2/3 full. Sew the opening closed with needle and colorless thread, and prick the meat with a large needle so that it does not burst while cooking. If possible, wrap the meat tightly in a piece of cheesecloth and sew it closed.

Place the celery, carrot and diced onion in a large pot with the broth. Turn on the heat, but do not boil. Add the meat to the pot and cook over low heat for about 3 hours. Add salt halfway through cooking. Remove the stuffed veal breast and place it on a chopping board. Place a plate with a heavy weight on top of the meat and let the cima alla genovese cool completely.

Let rest for at least 2 hours. Serve sliced with a salad or other cold-cut meats. Cima alla Genovese keeps for a few days in the refrigerator.

Serves 4-6

Regional recipe from Liguria.