Genoese-style Cima is a traditional dish of Ligurian cuisine. It is a veal pocket stuffed with a delicious combination of minced meat, sweetbreads (or brains), lard, bread crumbs, grated cheese, eggs, chard, marjoram, nutmeg, salt and pepper. The meat is then tied, braised with onion, carrot, bay leaf and salt, and left to cook slowly for a couple of hours. The result is a succulent dish rich in flavors, perfect to enjoy in any season.
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Prepare the filling: put the minced veal in a bowl, add the sweetbreads or brains, blanched first in hot water and then cut into cubes, the chopped lard, the boiled and coarsely chopped chard, plenty of bread crumb soaked in water, squeezed and well crumbled
Season with a little nutmeg, two tablespoons of chopped marjoram, salt and pepper
Bind the mixture with the beaten eggs and two tablespoons of grated cheese
Fill the pocket, sew the opening and tie it with several turns of white kitchen twine
In a pot, bring plenty of lightly salted water to a boil with onion, carrot and bay leaf
Immerse the stuffed cima and let it simmer gently for about 2 hours
Drain the meat, arrange it on a plate, cover it and place a weight on top
Let the cima cool, untie it and cut it into slices
Kitchen twine
Pan
Casserole
Store in the refrigerator for up to 2 days
Typical dish of Ligurian cuisine
Italia, Liguria
| Energy (kcal) | 103.88 |
| Carbohydrates (g) | 0.51 |
| of which Sugars (g) | 0.11 |
| Fat (g) | 3.55 |
| of which Saturates (g) | 1.24 |
| Protein (g) | 17.54 |
| Fiber (g) | 0.23 |
| Sale (g) | 0.11 |
