Cima alla Genovese: A Traditional Italian Veal Dish
Cima alla Genovese is a classic Italian dish that originates from Genoa, in the Liguria region. This tender, stuffed veal recipe is a favorite in Italian households, particularly for special occasions. The key to its success lies in the method of preparation, the combination of delicate flavors, and the long, slow cooking process that creates a rich, flavorful dish. This recipe for Cima alla Genovese will guide you through each step to ensure that you achieve the perfect result, from preparing the meat to serving it as a main dish. Ideal for a family meal or a celebratory occasion, this dish is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal (whole piece) | 2 kg |
| Parmigiano Reggiano DOP | 80 g |
| Eggs | 8 |
| Pre-cooked peas | 270 g |
| Veal shoulder (sottofesa) | 300 g |
| Salt | To taste |
| Water | 2 L |
| Onion | 1 |
| Carrot | 1 |
| Celery | 1 |
Nutritional Information (per serving)
(Estimated for 8 servings)
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 35 g |
| Fat | 18 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
| Sodium | 700 mg |
Instructions
Step 1: Preparing the Veal
To begin, you will need a large, whole piece of veal (usually the breast or shoulder). Place the veal on a clean surface and use a sharp, long knife to make a deep cut in the center of the meat, about 2 cm from the edges, to create a pocket. This step can be tricky, so if you’re not comfortable doing it yourself, feel free to ask your butcher to prepare the pocket for you. Once the pocket is made, trim any excess fat from the outside of the meat to ensure a cleaner finish when cooking.
Step 2: Preparing the Filling
Cut the veal shoulder (sottofesa) into small cubes and set aside. Next, take the pre-cooked peas and place them in a large mixing bowl. Add the cubed veal, followed by the grated Parmigiano Reggiano cheese. Crack the eggs into the mixture and stir everything together until all ingredients are well combined. This rich mixture will serve as the filling for your veal.
Step 3: Preparing the Broth
In a large pot, add 2 liters of water, along with the onion, carrot, and celery. Chop the vegetables into chunks to help release their flavors during cooking. Bring the water to a boil to create a savory broth in which the veal will cook. Once the broth is boiling, season with salt to taste.
Step 4: Stuffing the Veal
Once the filling is ready and the broth is heating up, itโs time to stuff the veal. Use a large kitchen needle and some thick cooking twine to sew up the pocket, leaving an opening where you will insert the filling. Transfer the prepared filling into a jug or pitcher for easier pouring into the veal pocket. Carefully fill the veal with the mixture, ensuring it is packed evenly. Once the pocket is filled, sew it closed, making sure the ends are tightly sealed to prevent the filling from escaping.
Step 5: Cooking the Cima alla Genovese
Place the stuffed veal into the simmering broth, ensuring that it is fully submerged. Reduce the heat to low and allow the veal to cook gently for about 3 hours. This slow cooking process will allow the meat to tenderize and the flavors to meld together. Throughout the cooking time, periodically check the water level, adding more if necessary to keep the veal covered.
Step 6: Resting and Pressing the Veal
Once the veal has finished cooking, carefully remove it from the broth and place it on a serving tray. To help the veal maintain its shape and compress the filling, place a heavy object on top of it (a heavy cutting board works well). Allow the veal to rest for at least an hour at room temperature to ensure it holds its form. Then, transfer the veal to the refrigerator and let it chill for several hours, ideally overnight. This will allow the flavors to set and the meat to firm up, making it easier to slice.
Step 7: Serving the Cima alla Genovese
The next day, when the veal has chilled and is firm, slice it into 1 cm thick pieces. Arrange the slices on a platter, ready to serve. This dish is traditionally enjoyed cold, making it a perfect choice for a picnic or a summer meal. The combination of tender veal, rich filling, and flavorful broth creates a harmonious balance that will leave your guests asking for more.
Tips for Success
- Be sure to use a sharp knife when preparing the veal, as this will help you create a clean pocket without tearing the meat.
- If youโre unable to find pre-cooked peas, you can cook fresh peas beforehand or substitute them with frozen peas.
- The longer the veal rests, the better it will hold its shape, so plan ahead and give it enough time to chill and firm up in the refrigerator.
- Feel free to experiment with different types of cheese, such as Pecorino Romano, for a variation in flavor.
Why You’ll Love Cima alla Genovese
Cima alla Genovese is a delightful and savory dish that offers a rich combination of textures and flavors. The tenderness of the veal, paired with the creamy filling, makes each bite satisfying and delicious. The slow cooking process ensures that the meat is flavorful and juicy, while the addition of the vegetables in the broth imparts a subtle, savory depth to the dish. Whether served at a family gathering, a festive occasion, or as part of a cozy dinner, this dish will surely become a cherished part of your recipe collection.
Enjoy this Genoese specialty as a standout centerpiece on your table, and donโt forget to serve it with a glass of light red wine or a crisp white to complement the flavors.
