Cima - Nonna behind the stove - Giangi's Kitchen

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Cima – Nonna behind the stove

Published on February 28, 2012 | Beef, Veal and Lamb

We just had a long weekend, so we took advantage to go to Northern California and visit my mom.  My son loves to see her and the two of them enjoys watering the garden, picking the vegetables that we will have to eat at for lunch or dinner. Picking fresh fruits from the trees of oranges, apples, pears, peaches. As of last summer she also has added a few chickens to the mix.  Needless to say, she seldom purchases fruits and vegetables at the grocery stores.


This time during our short visit she prepared a couple of my favorite dishes and I was lucky that she decided to part way with the recipe. Happy Me!!!  She prepared Cima for me.  Love it and so easy to prepare. Of course with any recipes that is passed down from generation to generations the are no measured ingredients, but you use a little of this, a little of that and the other.  I have tried to be as accurate as possible to the perfect amount used. On the recipe we made with my mom we forgot the carrot in the middle of the Cima, so there will be not show on the below picture.

My grandmother used to make “ Cima alla Genovese”. similar ingredients, however cooked in water with vegetables. That will be my attempt soon, but for now I am sharing my mom’s recipe.

Enjoy.

Dinner:

Cima “Nonna” Style

Green Salad

Fresh Fruit Cocktail

 

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CIMA “NONNA” STYLE

1 Egg yolk

1 Large Veal rib, trimmed

Parsley, finely chopped

2 Garlic cloves finely chopped

3 slices of ham

Swiss chard

2 carrots, one whole, one chopped fine

2 slices of white bread cut in chunks

¼ cup of milk

1 celery rib, finely chopped

1 cup peas

Salt and pepper

1 tablespoon butter

Preheat the oven at 350º. Ask the butcher to make a nice pocket on only one side of the veal rib. Salt and pepper the inside of the rib.

In a separate bowl place the white bread and the milk and let the bread absorb the milk for 15 minutes. When the bread is nicely soft, remove from the milk and squeeze out all the milk, set aside.

In a large frying pan melt the butter. Heat at medium heat and add the Swiss chard, the finely chopped carrot, the parsley and garlic, salt and pepper and cook for 2 minutes. When done place it in a large bowl. Add to it the bread, peas and the egg. Mix well. Taste and salt and pepper as desired.

Fill the pocket of the veal making sure that all the corners are nicely stuffed. Push the whole carrot in the center of the filling if wanted. Saw the pocket opening well with thread.

With a sharp needle poke small holes all around it before placing in the hot oven, or it will burst.

Cook for 1 hour and half or until no juices are running from the Cima. Turn a couple of sides so it will form a nice brown color all around it.

It can be eaten warn, or cold.

 

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