In the kitchen with Mamma Piera | Stuffed Genoese Cima Meat

Preparation 45 min

Cooking time 2h and 20 min

Portions 6

Total Time 3h and 5 min

Calories 425

Ingredients

• 1 breast pocket of veal, about 900 g
• 1 onion
• 1 carrot
• 2 bay leaves. For the stuffing: 200 g minced veal
• 200 g sweetbreads
• 2 eggs
• 100 g breadcrumbs
• 200 g chard
• 3 tablespoons peas
• 2 tablespoons pine nuts
• 50 g of lard
• 40 g of Grana Padano cheese
• 2 tablespoons chopped marjoram
• milk
• salt

PROCEDURE

Prepare the filling: boil the chard in salted water, squeeze and chop it. Blanch sweetbreads for a few minutes in lightly salted water, drain and dice them. Mince the lard. Let the breadcrumbs soften in a bowl of milk and squeeze them out.

Gather everything in a large bowl, add the eggs and grated Parmesan cheese, minced veal, pine nuts, peas, marjoram, salt and pepper and carefully mix the mixture. With this stuff the veal pocket, sew the opening with white kitchen thread and tie the meat like a roast. Soak it in 3 liters of cold water along with the onion, carrot and bay leaves, place on the stove and cook, letting it simmer for a good 2 hours.

Drain the meat, place it between two plates, place a weight on top so that it has the typical flattened shape, and let it cool.