Cimalino of Stuffed Boiled
Veal with Sauce
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- A)
- 1 cimalino of veal with a pocket opened in
the centre (you can also use the same piece of beef used for the roast-beef)
- 1 onion
- partially crushed and stuck with 2 cloves
- 2 celery stalks
- 1 carrot
- broken in half
- 2 red winter tomatoes
- a pinch of dried basil
- a small bunch of parsley
- 1 meat stock cube
- rock salt
- B)
- a stuffing composed of:
100 grams of salted bacon - finely beaten
3 garlic cloves and 7-8 sprigs of parsley (stalks and leaves) finely
chopped together
3 eggs
60 grams of grated parmesanen cheese
a pinch of ground black pepper
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First prepare the stuffing, beat the eggs well in a large
bowl and add all ingredients indicated in point B) mixing well together.
Stuff the cimalino - do not overstuff as the egg with swell during cooking
and there is a danger it could break open the pocket and thus spoil the
flavour of the stuffing. In a pan large enough to take the cimalino lying
flat put all the ingredients indicated in A) except the veal, cook for 15
minutes then add the veal well spreadout. Allow to cook covered for 1 hour
slowly. Then lift out, drain and put on a tray to cool a little and settle,
cut into thick slices and serve accompanied by boiled potatoes and carrots
with a good oil and garnished with a sauce made by putting 2-3 fresh spring
onions, a hard boiled egg, 2 fresh egg yolks, 1 spoon of pickled capers,
1 spoon of mustard, 1 spoon strong mustard powder, 2 spoons red vinegar,
5-6 spoons olive oil, a pinch of salt and black pepper, in the blender and
blending to a well mixed cream. |
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