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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
Creamy Spinach Lasagna Roll Ups with Bechamel Sauce
These Lasagna Roll Ups with spinach, ricotta, mozzarella, and Parmigiano Reggiano are the best! They are topped with a creamy bechamel sauce with a hint of nutmeg. The white sauce (bechamel) is so delicious and so easy to make! It’s the perfect changeup to red sauce and really makes this dish special. I hope you enjoy these spinach lasagna roll ups!
WATCH ITALIAN-AMERICAN LASAGNA!
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LASAGNA ROLL UPS WHITE SAUCE INGREDIENTS
For the roll-ups
1 box lasagne sheets - used Dececco
1 lb baby spinach
2 cloves garlic - minced
½ cup onion - minced
½ pound mozzarella - grated
1 lb ricotta - drained overnight
1 cup Parmigiano Reggiano cheese - grated
2 eggs
Salt and Black Pepper to taste
3 tablespoons olive oil
For the Bechamel sauce
8 tablespoons flour
6 tablespoons unsalted butter
4 cups whole milk
Pinch of nutmeg - taste test and add slowly
2 teaspoons kosher salt - divided
½ teaspoon black pepper
INSTRUCTIONS
1. Cook lasagne sheets to very al dente (about 2-3 minutes less than package instructions) and run under cold water or shock in an ice bath. Lay the sheets flat on parchment paper or clean kitchen towels.
2. Saute the onion in 3 tablespoons of olive oil over medium-low heat in a large pan. Once the onion turns soft (about 3-4 minutes) add in the garlic and cook for 2 minutes more until fragrant.
3. Run the spinach under cold water to clean and place in the pan to steam. Cover and let cook until wilted (2-3 minutes). Strain the spinach in a wire mesh strainer. When cool enough to touch press the spinach into the strainer to remove as much water as possible.
4. Add the spinach into a large bowl with the ricotta cheese. Mix in ⅔’s of the grated mozzarella and season with 1 teaspoon of kosher salt. Taste test and if required add a bit more salt. When satisfied with the taste add 2 beaten eggs and mix into the ricotta and spinach mixture. Set aside.
5. To make the bechamel sauce heat the butter in a saucepan over medium low heat. Once melted add in the flour a bit at a time and whisk for 90 seconds to incorporate all the flour into the butter.
6. Slowly add the milk into the pan and continue whisking to remove any lumps. The bechamel sauce will take about 7-10 minutes to thicken. When the sauce coats the back of a spoon turn off the heat and add in the nutmeg, salt, and pepper. Taste test the sauce and add more seasoning if desired.
7. Place a thin layer of the bechamel sauce into the bottom of a 10 by 15 or larger baking pan.
8. Spoon roughly 3-4 tablespoons of the spinach into the middle of each lasagne sheet. Roll the lasagne and place them seam side down into the baking pan. Continue process working until all of the spinach has been used up. *there might be leftover lasagne sheets*
9. Pour the remaining bechamel sauce onto the top of the roll-ups leaving the ends exposed to crisp up a bit. Sprinkle the remaining mozzarella cheese on top.
10. Cover with foil (make sure the foil doesn't touch the sauce and cheese) and cook the roll-ups at 400f for 25 minutes. Remove the foil and broil for the last 2 minutes of cooking to get some color on top. WATCH CAREFULLY TO NOT BURN. Serve with more parmesan cheese and a sprinkle of fresh minced parsley for garnish. Enjoy!
NOTES
- If the bechamel is too thin add whisk in a bit more flour and continue to cook until thickened. If too thick whisk in a bit more milk and cook for a few minutes more.
- When broiling at the end, make sure to watch carefully the whole time.
SERVE THIS WITH:
GARLIC GREEN BEANS
Garlic Sauteed Broccoli Rabe
Garlic and Oil Broccoli
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Testing A New Meatball Technique
Today we're making baked Italian meatballs stuffed with mozzarella. I had to modify the ingredients a bit down below, so follow that recipe if you plan on making them. Also, feel free to fry them for an even better result, but most of the time baking the meatballs is easier and makes far less of a mess. I hope you enjoy the mozzarella stuffed meatballs!
ALSO, WATCH THE SUNDAY SAUCE SERIES WITH MEATBALLS AND BRACIOLE!
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SIMILAR PRINT RECIPE:
MOZZARELLA STUFFED MEATBALLS
INGREDIENTS (For the meatball mix)
1 pound ground chuck
1 pound ground pork
2 1/2 cups fresh breadcrumbs wetted with milk then squeezed out or 2 cups plain breadcrumbs soaked in a 1/4 cup of milk
1 1/2 cups Pecorino Romano - grated
1/2 cup fresh parsley minced
2-3 large eggs
2 cloves garlic - paste
1 tsp kosher salt
1/2 tsp black pepper
REMAINING INGREDIENTS
1 block mozzeralla - cubed
4 cups marinara sauce - this recipe:
INSTRUCTIONS
1. Preheat oven to 400f and set one rack to the middle level and one to the top level.
2. Gently combine the meatball mix ingredients in a large bowl.
3. With wet hands roll approximately 2 size meatballs. Place a cube of mozzarella in the middle and roll the meat around the cheese so that it’s completely covered.
4. Bake the meatballs on a wire rack for ~30 minutes on the middle rack or until cooked through.
5. Place a layer of marinara sauce in a dish then add 1-2 meatballs on top. Grate a bunch of Pecorino Romano cheese on top and serve. Enjoy!
NOTE: The exact cooking time will depend on the size of the meatballs. Use an instant-read thermometer and remove once the meatballs hit 160-165f internal temperature.
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
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.
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Super Easy Pesto Pasta Salad Recipe to make at home
Making a super easy and healthy meal this time, hope you guys love it ❤️
[ Pesto Pasta Salad ]
---------------------- INGREDIENTS ----------------------
TO COOK PASTA
???? 225g Shell Pasta
???? 2000ml Water
???? 45g Salt
???? 25 White Distilled Vinegar
???? Extra Virgin Olive Oil
PESTO SAUCE
???? 100g Toasted Pine Nuts
???? 100g Sweet Basil
???? 20g Parsley (No Stems)
???? 30g Chopped Shallots
???? 100g Parmesan Cheese
???? 225g *Cold Extra Virgin Olive Oil
???? 5g Salt
???? 30g Lemon Juice
TO SERVE
???? 300g Pesto Sauce
???? 200g Mozzarella Balls
???? 200g Cherry Tomatoes
---------------------- INSTRUCTIONS --------------------
1. Cook pasta over the proper cook time stated
2. Drain pasta and add white distilled vinegar
3. Mix pasta well
4. Mix pesto sauce ingredients and blend till all broken up
5. Mix pesto sauce with pasta
6. Add Mozzarella balls and cherry tomatoes
7. Serve on plate, sprinkle some parmesan cheese on top
Enjoy your pesto pasta ʕ•́ᴥ•̀ʔっ????
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Bacon! Corn! Macaroni! Instant Recipe Love - Old Cookbook Show - Glen And Friends Cooking
1928 Baconized Corn and Macaroni Recipe - Old Cookbook Show - Glen And Friends Cooking
The recipe today is from the 1928 printing of Good Housekeeping's Good Meals and How To Prepare Them .
Baconized Corn And Macaroni:
2 cupfuls macaroni or spaghetti
1 ½ cupfuls medium white sauce
1 cupful canned corn
1 teaspoonful salt
¼ teaspoonful pepper
½ teaspoonful paprika
3 slices bacon
Cook the macaroni until tender in plenty of boiling salted water. Drain. Add the white sauce the seasoning, corn and cooked macaroni. Pour into a greased baking-dish and over the top lay the bacon cut in squares. Bake fifteen minutes, or until the bacon is crisp, in a 500ºF oven.
Serves six.
Medium White Sauce
1cup milk
2 Tbsp flour
2 Tbsp fat
¼ tsp salt
Dash of pepper
Use double boiler. Melt fat, add flour and seasonings. Add cold milk. Cook 25 min.
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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.