Cold stuffed breast of veal ''Cima alla genovese''

Liguria

Cooking time: about 3 hours Difficulty: Ingredients, amounts for 8 people: bay leaf: 1 sweetbreads: 3 ½ oz butter: 2 oz ground/minced beef: 1 slice carrots: 1 brain: 3 ½ oz onion: 1 spine marrow: 2 oz grated Parmesan cheese: marjoram: 1 pinch nutmeg: belly of veal: 2 lbs 4 oz fresh peas: 5 oz pistachio nuts: 1 oz lean veal: 3 ½ oz celery: 1 stalk eggs: 6

Preparation: Ask the butcher to prepare the paunch of veal cut into pockets. In a pan flavour the butter with the slice of onion, add the boneless loin of veal cut into strips and the rest of the meat. Add the carrot and leave all to cook for 30 minutes. Mix 50 g of boiled peas and sub-divide the mixture into two parts, one part to be liquidized and the other part to be chopped. Put the two mixtures in a pan and add the remaining peas, the parmesan cheese, the marjoram, pine kernels scalded and add the salt, pepper and nutmeg to taste. Add the beaten eggs and pour the liquidy results into the pocket of veal, making sure that it is filled only two thirds of the way. Sew the pocket shut and place in a soaked cloth and tie it. Put the "cima" in a casserole and cover with cold water adding the celery, carrot, onion and bay leaf and the salt. Bring slowly to the boil, pricking every now and again with a needle until the rising does not burst. Leave to cook for two hours. Take it out of the liquid and place it between two plates with a weight on top. Serve the "cima" sliced warm or cold.