Cima alla Genovese - Stuffed Veal Breast

Ingredients

• 1 veal breast (about 2 pounds / 900g) 1 veal breast (about 2 pounds / 900g)
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1/2 pound (225g) ground pork 1/2 pound (225g) ground pork
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 eggs 2 eggs
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup (15g) chopped fresh parsley 1/4 cup (15g) chopped fresh parsley
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Kitchen twine Kitchen twine

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (10g saturated)
• Carbohydrates: 15g (2g sugars)
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   Butterfly the veal breast by making a lengthwise cut along one side, without cutting all the way through. Open the veal breast like a book and flatten it gently with a meat mallet.
3. 3.
   In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, minced garlic, chopped parsley, nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Spread the stuffing mixture evenly over the veal breast, leaving a small border around the edges. Roll up the veal breast tightly and secure it with kitchen twine at regular intervals.
5. 5.
   Place the rolled veal breast in a roasting pan and pour the beef or vegetable broth around it.
6. 6.
   Cover the roasting pan with aluminum foil and bake for approximately 2 hours, or until the veal is tender and cooked through.
7. 7.
   Remove the foil and continue baking for an additional 15 minutes to allow the top to brown slightly.
8. 8.
   Once cooked, remove the veal from the oven and let it rest for a few minutes before removing the twine and slicing it into thick rounds.
9. 9.
   Serve the Cima alla Genovese slices with a ladle of the flavorful broth.

Treat your ingredients with care...

• Veal breast — Ask your butcher to butterfly the veal breast for you, as it requires a specific technique. Alternatively, you can watch online tutorials to learn how to butterfly it yourself.
• Kitchen twine — Make sure to tie the rolled veal breast tightly with kitchen twine to prevent it from unraveling during cooking.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the broth before baking.
• If you prefer a crispier exterior, you can broil the veal breast for a few minutes after baking to achieve a golden crust.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat the slices in the broth to maintain their tenderness.

Serving advice

Serve the Cima alla Genovese slices on a platter, accompanied by a ladle of the flavorful broth. This dish pairs well with a side of roasted potatoes or creamy polenta.

Presentation advice

Arrange the sliced Cima alla Genovese on the platter, ensuring that the stuffing is visible. Garnish with a sprinkle of fresh parsley for a pop of color. Pour a small amount of the broth around the slices to keep them moist and enhance the presentation.