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How To make Cima Alla Genovese Iii (Assembly)
1 x Cima alla Genovese
Stuffing ** 1 x Cima alla Genovese
:
Salsa Verde ** :
:
VEAL:
6 lb Veal, breast, trimmed,
boned, butterflied 5 lg Eggs, hard cooked, peeled
:
POACHING LIQUID------------------------------ 1/4 c Salt, coarse (about)
1 md Onion, sliced
1 lg Carrot, sliced
3 ea Bay leaves
** See other recipes for Cima alla Genovese Stuffing and Cima alla Genovese Salsa Verde. Spread half of the cooled stuffing down the length of the veal breast, leaving a 2 1/2 inch border on the long sides. Press the stuffing together compactly. Lay 5 hard cooked eggs end to end down the length of the stuffing. Spoon the remaining stuffing over eggs, pressing it compactly with your hands into a high, narrow shape. When the meat is rolled later, the eggs should be in approximately the center of the roll. Pull a needle with twine through a hole in the center of one short end of the veal. Gather together the 2 corners of this short end and sew the end together, stitching from the inside outward at 1 inch intervals. Now stitch together both long sides of the veal breast, gathering them together and pushing the stuffing in as you stitch at 1 inch intervals. Sew together other short end, tying a knot as you sew it shut. Cut off the string, leaving about 4 inches at the end. Lay a large sheet of cheesecloth (about 2 x 3 feet) next to stuffed veal breast. Without picking up breast, flip it over carefully onto the center of the cheesecloth. Fold one long side of cheesecloth over the length of the breast, wrapping it firmly, but not tightly. Then fold the short ends up, and finally the second long side. Wrap some twine around the length of the breast 3 or 4 times, then bring the twine around the breast crosswise in a spiral at 1 1/2 inch intervals. Tie the twine at one end of the breast. To Poach: ========= Choose a deep pot large enough to hold the veal and half fill it with cold water. Add about 1/4 cup coarse salt, sliced onion, sliced carrot, and bay leaves. Bring to a boil. Lower heat, and add veal. If necessary, add additional water to cover. Place a lid on the veal breast to keep it submerged. Simmer 1 hour and 45 minutes. When veal is cooked, transfer it to a roasting pan. Cover with second pan and weight it down to compact the roll. Cool to lukewarm or room temperature, 2 to 3 hours. When veal is cool, remove outer twine and cheesecloth. Cut off the one knotted end of twine, and starting at other end, very carefully pull out stitching and discard. Trim off excess fat, without cutting into the filling. Cut into thick slices and serve with salsa verde. (Unused portions may be refrigerated and served cold.) Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York
How To make Cima Alla Genovese Iii (Assembly)'s Videos
FRAISIER: A NEW VERSION. WITH TIPS AND TECHNIQUES.
#fraisier
#strawberryshortcake
#strawberries
#vanillacream
Tools used in this recipe
1 7 in ring
1 6 1/4 in ring
Acetate collar
2 small baking sheets (home oven size)
2 mats ‘Silpats’ (home oven size)
1 sheet of guitar paper (optional)
1 pastry bag (optional)
Mixer
????????????RECIPE????????????
????Crema Mousseline
400 ml milk
1 vanilla bean
120gr sugar
4 egg yolks
1 egg
150 gr butter
32 gr corn starch
150gr soft butter
????Sponge cake Genoise
5 eggs
150gr sugar
130gr sifted flour
20gr corn starch
????Syrup
200 ml water
80gr sugar
500gr strawberries
????????????INSTRUCTIONS????????????
All the ingredients mus be at room temperature.
????The mousseline cream
Mix the egg yolks and the egg with the sugar.
Add the corn starch and mix very well.
Boil the milk with the seeds of the vanilla bean.
Remove from the heat, and add it to the first mixture.
Mix very well, and cook the cream until thickens.
Let it boil for about 30 seconds.
Remove from the heat and incorporate 150gr of butte
Cover with film paper in contact with the cream.
Mix very well.
Set aside until cold.
????The sponge cake genoise
Preheat the oven at 350F
Whisk the eggs and the sugar in the bowl of the mixer and in Bain Marie.
Whisk until it doubles the size and you can feel the temperature with your pinkie finger. (107F)
Take the bowl to the mixer.
Whisk for about 10 min until doubles its size again.
Remove from the mixer.
Sprinkle the sifted flour and corn starch and gently fold.
Don’t let any flour at the bottom of the bowl.
Cover a baking sheet with a silpat.
With the help of spatula spread a 1/2 in layer of genoise batter.
Transfer the sheet to the oven and bake for about 15-20 min.
Remove from the oven and immediately set 2 disks with the 6 1/4 in ring.
Take the genoise to the freezer for about 20 min.
????The syrup
Boil the water with the sugar for about 3 min.
????Assembly
Remove the genoise from the freezer.
Sprinkle some corn starch on the top of the genoise to avoid getting sticked to the surface.
Turn it over and carefully peel off the silpat.
Remove the 2 disks.
With a brush soak the 2 disks with the syrup.
Set aside.
Whip the mousseline cream until smooth. (The cream should be at room temperature)
Add the softened butter in 3 parts.
The whip at high speed for about 2 minutes.
The crema should get firm and shiny.
Wash the strawberries.
Slice half of them into disks 1/4 in thick.
Slice the other half into quarters.
Place a sheet covered with a silpat. You could cover the area where you are going to assembly the cake with a small heat of guitar paper (optional)
Place the 7 in ring on the sheet and cover it with an acetate collar.
Arrange the strawberries disks inside the ring (surtace and sides).
Try to cover all the space you can.
Add a layer of cream.
Make sure every single gap between strawberries is filled with cream
With the help of a spoon spread the layer of cream.
Place very carefully on genoise disk.
Add another layer off cream.
Spread very well.
Cover with the strawberries quarters.
Add the last layer of cream, almost getting the top of the ring.
Place the second disk of genoise.
Smooth the borders with a spatula.
Freeze it overnight o refrigerate for 24 hrs.
Carefully remove the ring from the sheet.
Turn it over. And remover the ring and the acetate collar.
???????? Do not miss these Tutorials about the basics of Pastry Arts
TUTORIALS OF THE 12 CREAMS
MERINGUE TUTORIAL
PASTRY DOUGH TUTORIAL:
PUFF PASTRY TUTORIAL
PIPING AND DECORATION TECHNIQUES TUTORIAL
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Music:
Trofie
Basic Flour and Water Dough:
300g Durum Wheat Flour or ‘00’ flour
150g Warm Water (slightly warmer than room temp)
1. Weigh out the ingredients.
2. Place the flour in a bowl and make a slight well. Pour in ¾ of the warm water and stir with a fork. Continue adding and stirring until all the water is incorporated.
3. Turn out onto a clean work surface and begin kneading. The dough will be tough and crumbly at first.
4. Knead 8-10 minutes.
5. Wrap in plastic and allow to rest at least 30 minutes at room temperature
Basil Pesto:
180g Basil Leaf
60g Garlic
90g Pine Nuts
100g Parm (Grated)
10g Salt
170g Olive Oil
Put all ingredients in blender and process.
1/2 lb Yukon potatoes
1/4 lb green beans
1. Cut potatoes into quarter inch pieces
2. Snap green beans
3. Bring large pot of salted water to a boil and add potatoes, pasta and green beans. Cook 6-8 mins until potatoes are done.
4. Mince 2-3 cloves of garlic. Lightly saute in 30g of olive oil
5. Add cooked pasta mix to pan.
6. Add pesto to pan and toss until well-coated.
7. Add 150g of white wine.
8. Reduce and stir.
9. Add spoonful of pasta water and cook down.
10. Taste for seasoning.
11. Remove from heat and grate parm over top.
12. Stir with spoon.
Plate and garnish with parm and pine nuts.
Music: Floating by Smith the Mister
Ziti alla Genovese
This heartwarming dish is a delicious Italian classic.
Don't let the name fool you; this is actually a Neapolitan recipe though its origins are unclear. Most likely, it's called 'ragu alla genovese' (Genoa style sauce) because some cooks from Genoa in the late 15th century prepared this dish and that they worked at taverns opened in Naples near port of Naples district known as “Loggia di Genova”.
Another version states that the chefs were naturally thrifty cooking to season pasta with meat they would use for second course meal!
???????? Ingredients for 4 people:
• 2 lb. golden onions
• 1¾ lb. beef
• 12 oz. ziti
• ½ cup dry white wine
• 1 medium celery stalk
• 1 medium carrot
• laurel - parsley
• Parmigiano Reggiano DOP or caciocavallo cheese
• extra-virgin olive oil
• salt - black pepper
✅ Instructions
Thinly slice the onions. Peel and chop celery for a soffritto with carrot, saving aside some of each vegetable to make an aromatic bouquet garni. In the meantime, cut up chunks of mixed meat that are ready-to-eat after about 8 minutes cooking time on top of simmering vegetables in olive oil; season well with salt and pepper before adding bunches or leaves from greens like kale as they cook down into tender pieces over 2 more minutes while stirring often enough not to burn anything at all underneath it all (this is where you get your rich sauce).
Let everything stew together uncovered atop low heat for another two hours without any worries if there's no water left because its absorbed by these ingredients now flavored.
Serve hot ????
????????????????????????????????????
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Simple and healthy pesto pasta - Step by step instructions
Nicole shows you how she makes her pesto pasta substitute. This healthy alternative to traditional pesto pasta is sure to be a hit with the whole family!
Brand NUE Pesto - simple & healthy
Ingredients:
2 cups basil
3-4 cloves garlic
2 Tbsp. lemon juice (approx. half a large lemon)
½ Tsp. sea salt (or to taste)
1-2 Tbsp. water (as needed)
Ingredients:
1. Add all the ingredients except the water to a food processor or blender. Process until smooth
and scrape down the sides as needed. Add 1 Tbsp. of water at a time, if needed to reach desired
consistency.
Notes:
You may store your pesto in a jar in your fridge to use within a few days. Or keep frozen for up
to 6 months.
You may sub any herb for the basil, as desired. Just keep the same ratio.
Use a food processor for pesto with a little texture, or a blender for smoother results.
Pesto Cream Cheese Chicken Recipe
Full Recipe -
Ingredients
4 boneless skinless chicken breasts (or thighs)
4 tablespoons extra virgin olive oil
1 teaspoon minced garlic
½ cup sliced button mushrooms
½ cup basil pesto
½ cup chicken broth
½ cup unsweetened heavy cream
200 grams cream cheese
1 cup milk
¼ cup shredded parmesan cheese
salt (to taste)
black pepper powder (to taste)
fresh basil leaves (for garnishing (optional))
Instructions
Prepare The Chicken
Rinse the chicken breasts and pat them dry using paper towels.
Pound the chicken using a meat tenderizer or a rolling pin until they are thin and even in thickness.
Fry The Chicken
Heat olive oil in a large skillet over medium-high heat.
Once the oil is hot, arrange the chicken breast in the pan in a single layer.
Note – You can fry the chicken in batches if the pan is not large enough to accommodate all 4 breasts at the same time.
Cook for 5-8 minutes on each side until nicely browned on the outside and cooked through.
Transfer to a plate and cover to keep warm.
Make The Pesto Cream Cheese Sauce
Add garlic and mushrooms to the same pan and saute over medium heat till the garlic is fragrant and the mushrooms are tender about 3-4 minutes, stirring frequently.
Add basil pesto to the pan and saute for 1-2 minutes.
Now add chicken broth and stir to combine with pesto.
Add heavy cream and cream cheese and continue to stir until the sauce is smooth.
Now add milk and parmesan cheese and stir until the cheese is melted and combined with the sauce.
Note – If the sauce looks thick, add some milk to thin it down.
Check for salt and pepper and add as required.
Transfer the chicken to serving plates and pour the hot sauce on top.
Garnish with grated parmesan cheese and fresh basil leaves and serve hot.
Notes
My recipe serves 4 but you can easily double or triple the recipe as per your requirements.
I use boneless skinless chicken breasts to make this recipe but you can use chicken thighs too. If you like skin, then you can also use skin-on chicken pieces.
If using chicken thighs, the cooking time will be slightly more as compared to chicken breasts.
Use any variety of mushrooms that you like. I used button mushrooms as they are easily available and economical too.
You can add more veggies like broccoli, bell peppers, snow peas, etc to this dish.
#pestochicken #pesto #pestopasta #pestosauce #chicken #pestorecipe #healthyfood #pasta #creamychicken #pestopizza #chickenrecipes #delicious #creamcheesechicken #basil #pestogenovese #yummy #chickenpesto #pestosauce #pestorecipe #pastalover #healthyeating #chickenpesto #pestolover #chickenpasta #italianfood #pestolovers #mealprep
Herb Basics: Pesto Recipe & Health Benefits | Italian Green Sauce | Healthy Condiment
You have a lot of basil leftover. Minimize waste and make some pesto!
This video is part 3 of our herb series. Last two weeks, we cleaned and cut the soft herbs. This week, we’re building on our knowledge.
Today we’re going to make sure we don’t waste these fragrant basil by making some pesto. There are different pesto recipe variations. Today we’re making a pesto recipe version that is accessible, affordable and quick.
Pesto Recipe:
2 packed cups of basil leaves only. (2 bunches)
2 tbsp. Walnuts (instead of pine nuts), preferably Italian
2 peeled garlic cloves
1⁄2 cup grated Parmesan cheese (instead of ¼ cup grated Parmigiano-Reggiano and ¼ cup Pecorino cheese)
½ cup of Extra Virgin Olive Oil (preferably from Liguria in Italy, but any kind will do)
½ lemon juice, 1-2 tbsp (to keep the basil fresh and bright)
1/2 to 1 teaspoon, salt (not coarse)
You’ll also need:
Food processor, spatula, a container with a lid and ice cube tray.
Instructions:
Build your sauce in the food processor, liquids first, then solids, leaves last. Process for a minute. Use the spatula if there are big pieces of basil, push the mixture towards the center and push the leaves closer to the blade.
Store in jar tightly. It'll be good in the fridge for 1 week.
Store in ice cube tray. Good for 3 weeks.
Note: Remove the frozen basil and store in a zip bag or freezer friendly container so they don’t pickup any smells or tastes from other frozen food.
You can use pesto on any kind of pasta; as a condiment like you would mustard to make your sandwiches a little more special; or on top toast with cream cheese and tomato. Get creative!
Health Benefits: Pesto helps lower inflammation from the basil and garlic; and it also increases HDL, the helpful cholesterol thanks to the Omega 3s found in extra virgin olive oil and walnuts
Take your time, breathe, pay attention to the ingredients’ transformation before your eyes and savor all the flavors and textures.
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