Cima

When I think of comfort food, Cima always comes to mind. Growing up in an Italian household, this dish was a staple during family gatherings. My grandmother would spend hours preparing it, and the aroma that filled our home was nothing short of magical. On chilly fall evenings, we’d huddle around the table, eagerly anticipating the first bite of this savory delight. The rich flavors of the veal, mixed with the freshness of herbs and vegetables, created a dish that was both hearty and nourishing. I remember the laughter, the stories shared, and the love that was woven into every layer of Cima. It’s not just a meal; it’s a cherished memory. Whether served warm or cold, it has a unique ability to evoke feelings of warmth and nostalgia, making it perfect for any occasion.

What You’ll Need for Cima

Cooking Cima is all about using fresh, quality ingredients that work harmoniously together. The main players here are the veal, vegetables, and herbs, all of which come together to create a delightful flavor profile. Let’s gather our key ingredients:

• 1 egg: This binds everything together, giving the filling its texture.
• 2 pounds rib of veal: The star of the dish, tender and flavorful.
• flat-leaf parsley, finely chopped: Adds freshness and aroma.
• 2 garlic cloves, finely chopped: For a delicious depth of flavor.
• 3 slices ham: Enhances the savory aspect.
• 2 carrots: One chopped for the filling and one left whole adds color and sweetness.
• 2 slices white bread, cut into chunks: This helps absorb moisture and gives a lovely texture.
• ¼ cup whole milk: Used to soak the bread, ensuring it’s moist.
• 1 celery rib, finely chopped: Adds a subtle crunch.
• 1 cup peas: For sweetness and color.
• 1 tablespoon unsalted butter: For sautéing.
• 2 cups Swiss chard, chopped: A nutritious addition that also adds flavor.

Cooking Instructions for Cima

Cooking Cima is a rewarding experience that allows you to immerse yourself in the flavors of Italy. Let’s dive into the steps to create this unforgettable dish:

1. Preheat your oven to 350ºF. Getting the oven ready ensures that you achieve that perfect golden crust on your Cima.
2. Next, ask your butcher to create a nice pocket on one side of the veal rib. This is where all the delicious filling will go, so make sure it’s deep enough to hold everything. Season the inside with salt and pepper to enhance the meat’s natural flavors.
3. In a separate bowl, take the white bread and soak it in the milk for about 15 minutes. You want the bread to absorb all that liquid, making it soft and mushy. This will help bind the filling together.
4. Once the bread is nice and soft, remove it from the milk and squeeze out any excess. Set it aside while you prepare the filling. The texture should be just right—soft but not soggy.
5. Now, melt the unsalted butter in a large frying pan over medium heat. Add the Swiss chard, finely chopped carrot, parsley, and garlic. Season with salt and pepper and cook for about 2 minutes. You want the vegetables to be tender but still vibrant.
6. Once cooked, transfer the vegetable mixture into a large bowl. This is where the magic happens! Add the soaked bread, peas, and the egg into the bowl. Mix everything well, ensuring that all the ingredients are combined. This filling should taste delicious, so feel free to adjust the seasoning.
7. Now it’s time to fill the pocket of the veal rib. Make sure all corners are nicely stuffed, and if you like, push the whole carrot into the center for a beautiful presentation.
8. Using thread, sew up the pocket opening securely. It’s important to keep the filling intact while it cooks. As a precaution, you can poke small holes around the veal to allow steam to escape, preventing it from bursting.
9. Place your stuffed Cima in the preheated oven and cook for 1 hour and 30 minutes, or until the juices run clear. It’s a good idea to turn it a couple of times during cooking to achieve a nice brown color all around. The aroma wafting through your kitchen will be irresistible!
10. Once done, let it rest for a few minutes before slicing. Cima can be enjoyed warm or cold, making it a versatile dish perfect for any occasion.

Customization Ideas

While Cima is fantastic as is, there are plenty of ways to put your own twist on this dish:

• Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently.
• Freezing: You can freeze the cooked Cima. Wrap it tightly in foil and store it for up to three months. Thaw overnight in the fridge before reheating.
• Herb Variations: Feel free to experiment with different herbs like thyme or basil to change up the flavor profile.
• Vegetable Additions: Add in other vegetables like zucchini or bell peppers for extra nutrition and taste.
• Serving Suggestions: Pair it with a light salad or steamed veggies for a complete meal.

Serving Ideas for Cima

When it comes to serving Cima, the options are delightful and varied:

• As an Entrée: Serve Cima as the main dish during family dinners, garnished with fresh herbs and accompanied by mashed potatoes or a creamy polenta.
• Chilled Appetizer: Slice it thinly and present it on a platter at gatherings. It pairs wonderfully with cheese and olives.
• Lunch Option: Use leftovers in sandwiches or wraps for a delicious, hearty lunch that’s easy to pack.
• Holiday Feasts: Make Cima the star of your holiday table, serving it alongside traditional sides.
• Seasonal Pairings: Complement Cima with seasonal veggies, such as roasted butternut squash in fall or fresh asparagus in spring.

FAQ

Conclusion

Cima is more than just a recipe; it’s a cherished tradition that brings warmth and joy to any table. This dish encapsulates the heart of Italian cooking—simple, fresh ingredients coming together to create something truly memorable. I encourage you to try your hand at making Cima; it might just become a staple in your own culinary repertoire. Remember, it’s not just about the food; it’s about creating memories with family and friends around the table.

Cima

The ultimate comfort food, Cima is a flavorful Italian dish that combines tender veal with fresh herbs and vegetables. Perfect for a cozy family dinner or a special occasion, this easy recipe will impress your guests and satisfy your cravings!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Dinner

Cuisine Italian

Servings 6 servings

Calories 450 kcal

Equipment

• Skillet
• Frying Pan
• Oven
• Chef's Knife
• Mixing Bowl

Ingredients

  

• 1 egg egg
• 2 pounds rib of veal
• 1 cup flat-leaf parsley finely chopped
• 2 cloves garlic finely chopped
• 3 slices ham
• 2 carrots carrots one chopped, one left whole
• 2 slices white bread cut into chunks
• ¼ cup whole milk
• 1 rib celery finely chopped
• 1 cup peas
• 1 tablespoon unsalted butter
• 2 cups Swiss chard chopped

Instructions

 

• Preheat your oven to 350ºF. Getting the oven ready ensures that you achieve that perfect golden crust on your Cima.
• Next, ask your butcher to create a nice pocket on one side of the veal rib. This is where all the delicious filling will go, so make sure it's deep enough to hold everything. Season the inside with salt and pepper to enhance the meat's natural flavors.
• In a separate bowl, take the white bread and soak it in the milk for about 15 minutes. You want the bread to absorb all that liquid, making it soft and mushy. This will help bind the filling together.
• Once the bread is nice and soft, remove it from the milk and squeeze out any excess. Set it aside while you prepare the filling. The texture should be just right—soft but not soggy.
• Now, melt the unsalted butter in a large frying pan over medium heat. Add the Swiss chard, finely chopped carrot, parsley, and garlic. Season with salt and pepper and cook for about 2 minutes. You want the vegetables to be tender but still vibrant.
• Once cooked, transfer the vegetable mixture into a large bowl. This is where the magic happens! Add the soaked bread, peas, and the egg into the bowl. Mix everything well, ensuring that all the ingredients are combined. This filling should taste delicious, so feel free to adjust the seasoning.
• Now it’s time to fill the pocket of the veal rib. Make sure all corners are nicely stuffed, and if you like, push the whole carrot into the center for a beautiful presentation.
• Using thread, sew up the pocket opening securely. It’s important to keep the filling intact while it cooks. As a precaution, you can poke small holes around the veal to allow steam to escape, preventing it from bursting.
• Place your stuffed Cima in the preheated oven and cook for 1 hour and 30 minutes, or until the juices run clear. It’s a good idea to turn it a couple of times during cooking to achieve a nice brown color all around. The aroma wafting through your kitchen will be irresistible!
• Once done, let it rest for a few minutes before slicing. Cima can be enjoyed warm or cold, making it a versatile dish perfect for any occasion.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently.
• Freezing: You can freeze the cooked Cima. Wrap it tightly in foil and store it for up to three months. Thaw overnight in the fridge before reheating.
• Herb Variations: Feel free to experiment with different herbs like thyme or basil to change up the flavor profile.
• Vegetable Additions: Add in other vegetables like zucchini or bell peppers for extra nutrition and taste.
• Serving Suggestions: Pair it with a light salad or steamed veggies for a complete meal.

Keyword Cima recipe, Italian Comfort Food, stuffed veal, traditional Italian dish

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!