Entree: Italy – Liguria – Cima alla Genovese (Boned and stuffed veal breast poached and chilled, then sliced to serve)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs

Additional 8 hrs

Total 10 hrs 45 min

Ingredients

- 1 boned veal breast (cima), about 3–4 lb (1.4–1.8 kg)
- 1 lb (454 g) ground veal (for forcemeat)
- 6 oz (170 g) mortadella or prosciutto, finely chopped
- 3 large hard-boiled eggs, sliced
- 1 cup (150 g) frozen peas, thawed
- 1/4 cup (30 g) pine nuts, toasted
- 1/4 cup (30 g) pistachios, chopped (optional)
- 1 small onion, finely chopped — about 1/2 cup (75 g)
- 1 medium carrot, grated — about 1/2 cup (60 g)
- 1 celery stalk, finely chopped — about 1/3 cup (40 g)
- 2 cloves garlic, minced
- 1/4 cup (15 g) flat-leaf parsley, chopped
- 1 tsp (5 g) fresh thyme leaves, chopped
- 1/2 tsp (2.5 g) ground nutmeg
- 1/2 cup (60 g) fresh breadcrumbs
- 2 large eggs, beaten
- 2 tbsp (30 ml) olive oil
- Salt and freshly ground black pepper to taste
- 4 cups (1 L) low-sodium chicken or veal stock for poaching
- 1 cup (240 ml) dry white wine (optional, for poaching)
- 2 bay leaves
- 4 whole black peppercorns
- Kitchen twine for trussing

Instructions

1. Prepare the veal breast by trimming excess fat and laying it flat with the inner surface up; if necessary, butterfly so it forms a large even pocket. Season lightly with salt and pepper.
2. Make the forcemeat: in a skillet heat the olive oil over medium; sweat the chopped onion, carrot, and celery until soft, about 5 minutes. Add garlic and cook 1 minute more. Cool slightly.
3. In a large bowl combine ground veal, chopped mortadella/prosciutto, cooled soffritto, breadcrumbs, pine nuts, pistachios (if using), parsley, thyme, nutmeg, beaten eggs, salt and pepper. Mix until cohesive but not overworked.
4. On the veal breast place half the forcemeat in an even layer, then arrange the sliced hard-boiled eggs and peas across the center, and top with the remaining forcemeat to form a compact filling. Fold the veal edges over the filling to enclose completely, forming a neat roll or pocket.
5. Tie the stuffed veal tightly with kitchen twine at 1–2 inch (2.5–5 cm) intervals to hold its shape, trimming excess string. Season the outside with salt and pepper.
6. In a deep roasting pan or pot large enough to hold the roll, combine stock, white wine (if using), bay leaves and peppercorns and bring to a gentle simmer. Lower the stuffed veal into the liquid so it’s mostly submerged; add more hot water or stock if needed.
7. Poach gently over low heat, maintaining a bare simmer (not boiling), for 1.5–2 hours, until an instant-read thermometer in the center reads about 155°F (68°C) and the forcemeat is set.
8. Remove the veal from the liquid and let cool slightly. Place a heavy weight (such as a foil-wrapped brick or a smaller pan with cans) on top to compress the roll; refrigerate under weight for at least 6 hours or overnight to set.
9. When fully chilled and firm, remove twine and slice thinly to serve. Serve room temperature or chilled, drizzled with a little olive oil and accompanied by a simple green salad or pickled vegetables.
10. Leftovers keep well refrigerated for 3–4 days and are excellent thinly sliced for sandwiches.