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“Cimalino” of Stuffed Boiled Veal with Sauce

  • 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
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.
This is the Tuscan version of the popular Genovese “cima” .Naturally very simplified but equally excellent. It could also be part of a much more composite tray of boiled meats together with “lampredotto” and “costoleccio” which we will describe later during the summer. Trays which recollect best the Tuscan tradition based on the great variety of tastes in ways of cooking like the boiled meats, which seemingly could not offer a very valid possibility.

A Giuseppe Alessi recipe
Translated by Gianna Toni


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