Cima alla genovese
Instructions
Prepare the filling: in a bowl, place the chopped veal, join the Sweetbreads or the brains out first in hot water scalded and then cut into cubes, chopped Bacon, coarsely chopped boiled chard, plentiful bread crumbs soaked in water, squeezed and crumbled.
Sprinkle with a little nutmeg, two tablespoons chopped Marjoram, salt and pepper.
The related compound with beaten eggs and 2 tablespoons of grated cheese.
Fill the Pocket, sew the opening and bind them with a few rounds of white kitchen Twine.
In a saucepan, bring to a boil water slightly salty with the onion, carrot and bay leaf.
Discover the top filled with and let simmer slowly for about 2 hours.
Drain the meat, place it on a plate, cover it, lean on a weight.
Let cool the top, slegatela, cut it into slices, place on a serving platter and serve.
Accompanying wines: Oltrepò Pavese Bonarda D.
O.
C.
, Chianti Colline Pisane D.
O.
C.
G.
, Gioia Del Colle Rosato DOC.
Ingredients and dosing for 6 persons
- 1000 g of breast of veal (veal pocket)
- 1 onion
- 1 carrot
- 2 leaves of laurel
- Salt
- For the filling:
- 200 g of chopped veal
- 100 g of sweetbreads (or brains)
- 40 g of lard
- Breadcrumbs
- Grated cheese
- 2 eggs
- 200 g of beets
- Marjoram
- Nutmeg
- Salt
- Pepper