Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Cima alla "Genovese Style"




Source of Recipe


the web


List of Ingredients




For the cima:

* 2 1/2 pound breast of veal
* 3 tablespoons unsalted butter
* 1 shallot
* 1 laurel leaf
* 1/4 pound veal brain
* 2 1/4 pounds veal top round
* 1/4 pound mortadella
* 2 each sweetbreads
* 1/4 pound marrow
* 1/4 pound peas
* 1/2 cup dried porcini mushrooms, soaked in warm water
* 1/4 cup pine nuts
* 1 garlic clove, minced
* 1 sprig marjoram
* 6 eggs, beaten
* 1/2 cup grated Parmigiano Reggiano
* 1/4 cup moistened bread crumbs
* nutmeg
* salt and freshly ground black pepper
* 1 carrot
* 1 celery rib
* 1 spanish onion

For the pistachio sauce:

* 1/2 pound unsalted pistachios, shelled
* 2 ounces fresh bread, crusts removed
* 1 cup milk
* 1 garlic clove
* 1 tablespoon fresh marjoram
* 1 tablespoon Italian parsley, chopped
* salt
* 1/2 cup extra-virgin olive oil
* 1 cup cream


Recipe



For the cima: Order from the veal from your butcher and ask to have the breast of veal cut parallel to the groin, into a pocket, large enough to stuff, being careful not to puncture it. Melt the butter and brown the minced shallots with the laurel leaf. Add the top round, brain, mortadella, sweetbreads, marrow, and sauté together until cooked. Remove the veal and sweetbreads and finely chop. Crumble the marrow and the brain and place in a bowl. Add the chopped meat, peas, porcinis, pine nuts, minced garlic, marjoram, beaten eggs, grated Parmigiano and the moistened breadcrumbs. Mix gently, avoiding crushing them. Add the nutmeg, salt and pepper. Mix again and check for seasoning. Use this mixture to fill the veal pocket. Sew the pocket shut with kitchen twine. Put the veal in a pot of salted boiling water. Add the carrot, celery, onion and let cook on a slow and gentle simmer for about 1 hour. Cover and cook for an additional hour. Remove and thinly slice. Top with pistachio sauce.

For the pistachio sauce: Peel off the skins of the pistachio, dip the bread in the milk and squeeze out the most of it. In a mortar, place the pistachio together with the bread, garlic, marjoram, parsley, salt and extra-virgin olive oil. Place the mixture in a bowl and the cream and stir well. Serves 6