Cima Alla Genovese

Ingredients

• Veal breast (2-3 pounds, boneless)
• Salt (to taste)
• Black pepper (to taste)
• Olive oil (2 tablespoons)
• White wine (1 cup)
• Celery (2 stalks, finely chopped)
• Onions (1 large, finely chopped)
• Carrots (2, finely chopped)
• Peas (1 cup, fresh or frozen)
• Fresh parsley (1/4 cup, chopped)
• Garlic (3 cloves, minced)
• Eggs (2, beaten)
• Parmesan cheese (1 cup, grated)
• Breadcrumbs (1 cup, preferably homemade)
• Water (enough to cover the veal)

Instructions

1. In a large mixing bowl, combine the breadcrumbs, grated Parmesan cheese, beaten eggs, minced garlic, chopped parsley, peas, and half of the chopped carrots, onions, and celery. Mix thoroughly to create a rich and flavorful stuffing.
2. Take the veal breast and season it generously with salt and pepper, ensuring to cover all sides. Carefully stuff it with the prepared mixture, pressing down gently to pack it in. Using kitchen twine, sew the opening closed to secure the stuffing inside, ensuring no filling escapes during cooking.
3. In a large pot, heat the olive oil over medium heat. Add the remaining chopped carrots, onions, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften and become aromatic.
4. Add the stuffed veal breast to the pot and brown it on all sides, approximately 10 minutes, to develop a beautiful golden crust.
5. Pour in the white wine and allow it to cook off for about 5 minutes, scraping up any browned bits from the bottom of the pot to enhance the flavor.
6. Cover the veal with enough water to fully immerse it. Cover the pot with a lid and let it simmer gently for approximately 2 hours, or until the meat is fork-tender.
7. Once cooked, allow the Cima alla Genovese to cool in the broth for enhanced flavor. When ready to serve, slice the veal into thick pieces and arrange them on a serving platter, drizzling some of the broth over the top to keep the meat moist.