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Stuffed Breast of Veal Recipe

Chicken Marsala with Peppers Recipe

Stuffed Breast of Veal Recipe

(cima alla genovese)

Preparation time : 1 hour + 2 hours cooking time

Ingredients for 4 servings

  • eggs 3
  • peas 13/4 oz (50 g)
  • dried porcini mushrooms 13/4 oz (50 g)
  • lean veal, minced 31/2 oz (100 g)
  • marjoram 1 tsp (0.6 grams) + more to taste
  • parmesan cheese, grated 13/4 oz (50 g)
  • grated nutmeg 1/8 tsp (0.3 grams) + more to taste
  • garlic 1 clove chopped fine
  • pine nuts 31/2 oz (100 g)
  • salt and black pepper to taste
  • breast of veal 1 lb 10 oz (750 g)

Method

  1. Boil the eggs for about 6 minutes. Cool them and remove the shells. Soak the mushrooms in lukewarm water; drain and then wring them out and chop them. Place the peas in a small saucepan and add salted water to cover. Boil the peas until they are bright green and crisp tender, about 2 minutes. Drain and set aside.
  2. In a large bowl, combine the minced veal, marjoram, cheese, nutmeg, garlic, mushrooms, pine nuts and peas. Season with salt and pepper and mix well.
  3. Cut a slit into the veal breast to create a pocket, and stuff with the veal mixture and the whole boiled eggs. Sew the pocket closed with twine and a kitchen needle; wrap the whole breast in a layer of cheesecloth, then tie the bundle with kitchen twine. Place the meat in a large saucepan with enough cold water to cover. Bring to a boil and simmer for 2 hours. Let the veal cool in the cooking water, then remove the twine and cloth. Cut into thick slices, and serve.

“Sung cima”

After trofie al pesto, cima is probably the most famous Ligurian dish, specifically from Genoa. It is a very old main course and it goes back to a time when, in an effort not to waste any meat, the people of Liguria would prepare a tasty and nutritious roast by stuffing it with whatever they had at home. The famous Genoese singer and songwriter Fabrizio De André was particularly fond of this dish; he and his colleague Ivano Fossati dedicated a song to it in the Genoese dialect, called “A çimma.” The lyrics of the song do not explore the ingredients of the dish but highlight the importance of it being baptized with herbs, first and foremost with marjoram, and how preparing it has always been a delicate and complex ritual for the housewives of Liguria.