Cima alla genovese
- Gluten Free
- Lactose Free
- Energy Kcal 334
- Carbohydrates g 2.3
- of which sugars g 0.7
- Protein g 58.6
- Fats g 10
- of which saturated fat g 4.54
- Fiber g 3.3
- Cholesterol mg 349
- Sodium mg 657
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 3 h
- Serving: 8
- Cost: Low
- Note + one night of rest in the refrigerator
PRESENTATION
Sliced Cima alla Genovese always brings a special feeling to family gatherings, thanks to its classic role in Ligurian cuisine and bold presence as a traditional Italian centerpiece. Each piece of this stuffed veal rolls out a pretty display—almost like a colorful mosaic—packed with fillings that look really inviting in every bite. The flavor? Rich, deep, and totally satisfying. You get that distinctive Italian taste—savory, moist, packed with herbs, and a hint of something just a little old-fashioned (in a GREAT way) that makes stuffed veal so loved by home cooks. Whether for Sunday lunch, holidays, or just special family meals, the soft texture and nice layered look make people reach for another slice. There’s something seriously appealing about the golden outer layer and welcoming slices filled with small surprises, so it wins lots of points for both looks and taste. (Plenty of families end up making room for more on the platter—this dish is DELICIOUS.)
Busy families find Cima alla Genovese great for any season—since it’s easy to pair with roasted veggies, potato dishes, or just some simple bread (kids love that). You’ll spot this favorite at Italian holiday tables, but it works for year-round celebrations too. The amazing thing is how versatile Ligurian cuisine can be with this dish...add it to an appetizer spread, use as the main star, or make it part of a good weekend dinner. Home cooks like the reliable results: tender, truly flavorful, and it holds up great as leftovers—so every slice feels special every time. This is a top pick in veal recipes for anyone wanting a twist on classic Italian dinners that brings everyone to the table, chatting and sharing seconds. Satisfying, good to look at, and unmistakably Italian, this is the kind of traditional food that gets families excited (honestly, great for making memories—or even just for a cozy dinner). Cima alla Genovese defines why classic Italian dishes keep coming back—because they taste fantastic and look so nice...every family ends up loving this true taste of Italy.
Primary keywords: Cima alla Genovese, Ligurian cuisine, stuffed veal, veal recipes
Secondary keywords: traditional Italian dishes, Italian centerpiece, classic Italian dinners, traditional stuffed meat recipes
Semantic/long-tail keywords: festive Italian meals, regional flavors of Liguria, Italian taste, cucina povera, holiday tables, family recipes, centerpiece dish, holiday centerpiece, Italian heritage food.
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INGREDIENTS
- Veal 4.5 lbs (2 kg) - whole breast
- Parmigiano Reggiano PDO cheese 2.8 oz (80 g) - to grate
- Eggs 8
- Canned peas 1.8 cups (270 g)
- Veal sirloin 10.6 oz (300 g)
- Fine salt to taste
How to prepare Cima alla genovese
To prepare Cima alla Genovese, you will need to obtain a whole piece of veal breast and make a central and deep cut, keeping a distance of about 3/4 inch from the edges, with a long and sharp knife to make a pocket (1-2). If you can, have your butcher prepare the pocket for you. Trim the fat from the outside of the meat 3.
Cut the veal topside into cubes 4 and beat the eggs with a pinch of salt in a bowl 5. Add the cubed topside 6 and
the pre-cooked peas, mix and finally add the grated cheese (7-8). Place a large pot on the stove with water and the cleaned and chopped onion, carrot, and celery to make the broth in which the cima will cook 9.
With a large needle and thick kitchen thread, sew the pocket halfway (10-11), leaving only an opening to insert the filling 12. To be more comfortable, transfer the filling into a pitcher.
Finish sewing the pocket, making sure there are no liquid leaks and securing the ends well with knots (13-14.15).
When the broth is boiling, salt the water and insert the well-closed pocket, which will need to cook for about 3 hours over low heat 16. After this time, drain it from the broth 17 and wrap it tightly in plastic wrap 18
then place it on a tray and put a weight on top of it (we used a heavy cutting board) 19. The cima should rest this way overnight in the refrigerator: the next morning it will be well compacted and will have released the gelatin 20. Serve your Cima alla Genovese sliced 21!