Cima al Genovese - Secondi Piatti
Traditionally, this dish was prepared by the Genoese to use up leftovers.
After pesto and farinata, the “Cima” is one of the most famous Genoese dishes. The
Chansonnier Fabrizio de André even dedicated a song to this dish.
Ingredients for 6 people:
800g breast of veal, loosened from the ribs with a pocket (ready from the butcher),
50g veal's brain or sweetbread,
25g pine nuts,
2 small artichokes,
1 clove of garlic,
20g died, chopped mushrooms,
50g fresh grated parmesan cheese,
2 – 3 slices of white bread soaked in broth,
1 litres vegetable stock
marjoram, salt, pepper
Fry the veal, veal’s brain, and the tripe in a frying pan, one after the other. Then chop everything
finely and place in a bowl together. Add pine nuts and pistachios.
Steam the artichokes, slice and add to the bowl. Chop up the carrot and zucchini fine and add
Add the peas, mushrooms, garlic, marjoram and parmesan chees, as well as the soaked bread
slices. Whisk the eggs and mix them in. Season with salt and pepper.
Now fill the chest of veal about 2/3 and stitch up the opening with kitchen string.
Heat up the vegetable stock in a pot, add the veal's chest and cook on a low heat for 3 hours.
Then simmer for another 30 minutes. Slice and serve.