Cima Alla Genovese

Italian.Chef's picture

Jan. 18, 2012


White bread slice 3 , crusts removed
Milk 1/4 Pint
Butter 1 Ounce
Onions 2 Ounce , finely chopped
Boneless pork 4 Ounce , minced twice
Boneless veal 4 Ounce , minced twice
Fresh pork fat 4 Ounce , minced twice
Calf sweetbreads 1 Small , blanched for 10 minutes and finely chopped
Freshly grated parmesan cheese 1 1/2 Ounce
Fresh spinach 1/2 Pound , cooked, squeezed dry and chopped
Dried marjoram 1/4 Teaspoon
Dried thyme 1/4 Teaspoon
Salt 2 1/2 Teaspoon
Egg 1 , lightly beaten
Shelled pistachio nuts 2 1/2 Ounce
Peas 6 Ounce (fresh or frozen)
Breast of veal 5 Pound , boned, sewn up on two sides to form a pocket for stuffing
Hard boiled eggs 3 , peeled
Veal breast bones and trimmings 1
Onion 1 , cut in half
Whole garlic cloves 3
Carrot 1 , peeled
Bay leaf 1
Parsley sprigs 2
Chicken stock/Water / a mixture of stock and water 5 Pint
Freshly ground black pepper To Taste



1. In a dish add milk and soak bread in it for 10 minutes.


2. In a small heavy pan, melt the 1 oz. of butter.

3. Add chopped onions in butter and cook over moderate heat for 7 to 8 minutes, stirring, until they are transparent but not brown.

4. In a large bowl transfer the onions.

5. Add the minced pork, veal, pork fat, chopped sweetbreads,

grated Parmesan cheese, chopped spinach, marjoram, thyme, salt and the egg.

6. Knead the ingredients with hands or beat them with a wooden spoon until they are well mixed and fluffy.

7. Mix soaked bread with other ingredients after squeezing it so that they become dry.

8.Gently fold in the shelled pistachio nuts and peas.

9. Spread half of the stuffing evenly in the veal pocket.

10. On top of the stuffing arrange the hard-boiled eggs lengthwise in a row.

11. Spoon in the rest of the stuffing, covering the eggs completely.

12. Sew up the opening of the pocket, with a kitchen thread.

13. In a large saucepan, place the veal bones and trimmings, onion halves, garlic, cloves, carrots, bay leaf and parsley.

14. Top it with the stuffed veal.

15. Add enough stock or water to cover the meat completely.

16. Grind in a little black pepper.

17. Place the pan on heat, and bring to the boil.

18. Reduce the heat, cover the pot and simmer as gently as possible for about 1 1/4 hours, until the veal is tender when pierced with the tip of a sharp knife.

19. In a heavy shallow dish transfer the veal. Cool to room temperature.


20. Refrigerate until the meat is thoroughly chilled.

21. Cut into 1/4-inch slices.


22. Serve Cima Alla Genovese chilled.

Recipe Summary

Difficulty Level: Medium
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 4