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cima alla genovese

stuffed breast of veal

A classic Ligurian secondi at Christmas, cima alla genovese is a breast of veal stuffed with minced sweetbreads, brains and/or filone, egg, artichoke hearts, parmesan, peas and various herbs and served in thin slices. Modern versions tend to be a bit simpler, and often made in the summer as well and sold ready made in shops. It's also good served cold with salsa verde.

There's a whole song in Ligurian dialect on how to make one properly sung by Fabrizio De André, called  çímma.


Meats & Poultry

Text © Dana Facaros & Michael Pauls

Image by so said ellie