Cima Ripiena

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

Stuffed Veal Breast

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

Ingredients

Europe
Italy
Main course
Gluten-free
Vegetarian
Liguria
Mediterranean

Ingredients

Method