Cima alla Genovese
recipe

A delicious and traditional Genoese dish made from stuffed veal stomach. A perfect representation of local flavors and traditions.
Preparation Time: 2 hours
Serving Size: 4-6 servings

Ingredients:

- 1 kg veal stomach
- 3 boiled eggs
- 200 g peas (fresh or frozen)
- 100 g fresh herbs (e.g., parsley, basil)
- 150 g egg whites
- 100 g frattaglie (offal, e.g., liver)
- 50 g Parmesan cheese (grated)
- 50 g bread crumbs
- Salt and pepper to taste
- Olive oil for frying

Instructions:

1. Cut open the veal stomach and flatten it into a single layer.
2. Boil the peas and finely chop the herbs. Mix them in a bowl with the boiled eggs, frattaglie, Parmesan cheese, bread crumbs, salt, and pepper.
3. Spread the filling evenly over the opened veal stomach.
4. Fold the veal stomach back together and tie it tightly with string.
5. Heat olive oil in a pan and brown the stuffed veal stomach on all sides.
6. Transfer the meat to a baking dish and add water until it reaches halfway up the meat. Bake at 160°C for about 1.5 hours.
7. Allow the meat to cool before slicing. Serve warm or cold.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 30 g
- Carbohydrates: 12 g
- Fat: 20 g
- Fiber: 2 g

Reviews: 4.41 (2538 reviews) ★★★★★ share