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How to make the
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.
Recipe courtesy of The Italian Trade Commission.
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