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!
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.