Name: Cima Ripiena (Stuffed Veal Breast)
Yield: Makes 8 servings
Cuisine: Italian
Ingredients: 2 small artichokes, outer leaves removed, sliced thin, and doused with a hit of fresh lemon juice; ½ cup/115 ml whole milk; 4 large eggs; Freshly ground pepper to taste; fine sea salt to taste; 4 tablespoons/30 g freshly grated Parmigiano-Reggiano; Scant ¼ pound/100 g prosciutto cotto, in ⅛ inch/.3 cm slices (cut these slices into julienne strips); 1 tablespoon coarse sea salt; 1 medium onion, sliced; 1 carrot, chopped; 1 stalk celery, chopped; 1 bay leaf; 1 boneless breast of veal, about 5½ pounds/2.5 kilos, with a pocket cut into it (ask your butcher to prepare the meat for you); ½ cup/115 ml Ligurian extravirgin olive oil; Cold water; 4 large hard-boiled eggs; 2 tablespoons/15 g fresh marjoram, torn into pieces; 1 medium zucchini, washed, cut into long thin strips; 1 medium carrot, washed, peeled, grated into long thin strips; 3 ounces/¾ cup/85 g beet greens, stems removed, steamed in the water that clings to the leaves after washing; ½ cup/60 g shelled fresh peas (or canned, if fresh are not available); 1 medium red pepper, washed, seeded, cut into thin strips

Preparation info

Makes
8
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This is an adaptation of a recipe given to me by Laura Rossana, a smiling fruit and vegetable seller at stand 54 of the San Remo market. Cima means “summit” in Italian, and indeed cima is the summit of the school of cooking that says “Non si spreca niente” (“Nothing should ever be wasted”), which is what Laura admonishes. Cima can be served tepid or cold, accompanied by a Salsa alle Erbe