Cima is a traditional Italian dish that consists of veal ribs stuffed with large amounts of ingredients. In the past, this dish was prepared as a frugal dish to use as a source of leftovers. Today, it is a dish that is very much sought after.
It has always been a treat, and when I was growing up, my mom and grandmother made this for us. This version is my mom’s recipe. My grandmother made the Cima alla Genovese, which has similar ingredients but is boiled. We have always been thankful for this fantastic dish when they made it.

I love it, and it is so easy to prepare. Of course, no measured ingredients in any recipe are passed down from generation to generation.
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As a result, you use a little of this, a little of that, and the other. I have tried to be accurate to the perfect amount used.
In the recipe we made with my mom, we forgot the carrot in the middle of the Cima, so it will not be shown in the picture.
In this Article
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- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make this delicious cima
- What dishes can you enjoy with this Cima?
- Storing and Reheating
- If you enjoy this delicious Cima – An Italian traditional dish recipe, look at my other recipes.
- Cima – An Italian traditional dish
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Egg – binds all the ingredients together while cooking
Rib of veal – ask your butcher to open a pocket for you with a small opening where you can place your filling
Italian flat-leaf parsley – chopped fine, but do not chop the stems; reserve them for later use.
Swiss chard – is a major vegetable in Italian cooking.
Garlic cloves – finely chopped adds a layer of savory to this dish
Sliced cooked ham – finely chopped mixed with the vegetables it gives a great flavor.
Carrots – one to be placed in the middle more as decoration when you slice it. But as you can notice from my pictures we forgot to do it.
White bread – binds all the ingredients and, at the same time, makes the mixture soft.
Whole milk – used to soften the bread
Celery rib – chopped fine
Peas – bring a layer of sweetness to the filling.
Unsalted butter – always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but change its flavor.

Equipment Needed
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Step by step on how to make this delicious cima
With all my recipes, please assemble all the ingredients before starting cooking and baking.
Start by
Preheating the oven to 350F.
Season well the inside of the veal pocket with salt and pepper. Set aside.
Meanwhile, prepare the filling.
Mix the bread and the milk in a small bowl until the bread has absorbed all the milk and become nice and soft.
Once done, squeeze out any leftover milk from the bread and set aside.
In a large frying pan, melt the butter and cook the Swiss chard, the chopped carrot, parsley, and garlic. Season with salt and pepper and cook.
When done, add the mixture to a larger bowl, add the bread, peas, and egg. Mix well and season with salt and pepper.
Filling the veal pocket
Slowly drop the mixture into the veal pocket, pressing down so every corner is nicely filled. Add the whole carrot in the middle and continue adding the filling mixture until it is filled. Leave a space so you can sew it close.
Saw the pocket together with the help of a cooking needle and thread.
With a sharp, small knife, poke some holes all around the cima before placing it in the oven. This will allow the steam to exit and prevent your pocket from bursting.
Cook for an hour or until no juices are running from the cima.
What dishes can you enjoy with this Cima?
This Cima dish is delicious, and Warm Potato Salad is one of the perfect sides.
Carrot Salad is refreshing and perfect during the summer months, and if you bring it alongside any pool party or picnic, your guests will be delighted.
Storing and Reheating
Store: Store your leftover cima in an airtight container in the fridge for up to four days.
Reheat: Bring back to room temperature. You can enjoy it at room temperature or slice the desired amount, place it in a warm oven set at 350F, and cook covered; you do not want to dry out until warmed. Add a tablespoon of water and a half teaspoon of unsalted butter to your cima to keep it soft.

If you enjoy this delicious Cima – An Italian traditional dish recipe, look at my other recipes.
Polenta With Flat Iron Steak In A Tomatoes-Vegetables Sauce
Timballo di Pasta – Perfect Left Over Solution
Cima – An Italian traditional dish

Ingredients
- 1 egg
- 2 pounds rib of veal
- flat-leaf parsley, finely chopped
- 2 garlic cloves , finely chopped
- 3 slices ham
- 2 carrots,, one chopped, one left whole carrots
- 2 sliced white bread, cut into chunks
- ¼ cup whole milk
- 1 celery rib , finely chopped
- 1 cup peas
- 1 tablespoon unsalted butter
- 2 cups Swiss chard, chopped
Instructions
- 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.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Beef, Veal & Lamb, Dinners, Sunday Night Dinner
- Cuisine: Italian
- Occasion: Christmas, New Year
- Type: Affordable Gourmet
Did you make this?
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Marianna
My Nona made this on Christmas day! Do you recall how much Swiss chard you used? I did not see it in the ingredient list but saw in the directions. I think one big bunch??? Thank you for sharing the recipe!
Giangi Townsend
The pleasure is all mine. I believe she used one bunch as they cook they will shrink to a small amount.
Enjoy!