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 a 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 pan 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.