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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
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.
LA LASAGNA, QUELLA VERA! Ragù, Besciamella e Pasta Fatti in Casa | Ricetta di Chef Max Mariola
Questa è la vera ricetta delle lasagne al forno con ragù di carne e besciamella! Oggi sono davvero felice di condividere con voi questa ricetta della tradizione dell'Emilia Romagna. Che spettacolo!
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Niente batte il comfort food italiano come le lasagne fatte in casa! Questa è la mia versione della ricetta tradizionale che, sono sicurissimo, vi farà venire l'acquolina in bocca. Scommettiamo?
#lasagna #ricetta #italiana
Le lasagne al forno sono un piatto classico della cucina italiana, apprezzato e conosciuto in tutto il mondo. La mia passione per la cucina tradizionale mi ha spinto a preparare una lasagna con ragù di carne al forno che rende omaggio alla sua origine, utilizzando solo ingredienti di qualità.
Il ragù di carne, preparato secondo la tradizione bolognese, è il cuore di queste lasagne. Con carne fresca macinata, pomodoro e una combinazione di aromi e spezie per il soffritto, il ragù diventa ricco e saporito, donando alla ricetta originale delle lasagne un gusto irresistibile.
Ma non si può parlare di lasagne senza menzionare la besciamella. La mia ricetta originale prevede una besciamella cremosa e vellutata, che si fonde perfettamente con gli strati di pasta e ragù. Utilizzo solo ingredienti freschi e genuini, per ottenere una besciamella dal sapore unico e irresistibile. E poi? E poi il formaggio. Tanto. Tantissimo formaggio!
Come fare le lasagne al forno? Prepararle richiede tempo e dedizione, ma vi assicuro che ne vale la pena. Ogni morso di questo piatto è una vera e propria esplosione di sapori autentici che vi faranno sentire come se foste seduti a tavola in un ristorante italiano.
In questo video vi guiderò passo dopo passo nella preparazione di queste deliziose lasagne al forno con ragù di carne e besciamella. Vi svelerò tutti i segreti per ottenere una lasagna perfetta e vi mostrerò come utilizzare prodotti di qualità per rendere questo piatto davvero eccezionale.
Non vedo l'ora di condividere con voi questa ricetta e di vedere anche le vostre lasagne al forno realizzate con successo. Iscrivetevi al mio canale YouTube per non perdere questa fantastica ricetta delle lasagne al forno, preparata secondo la tradizione e con tanto amore. Buon appetito!????
???? PREPARAZIONE:
00:00 LASAGNE RICETTA ORIGINALE
00:27 INGREDIENTI
01:08 LA CARNE MACINATA
06:15 SOFFRITTO
09:16 RAGÙ DI CARNE
12:25 LA BESCIAMELLA
16:55 LA PASTA
23:45 ASSEMBLAGGIO DEGLI STRATI
27:40 COTTURA IN FORNO
28:29 RISULTATO FINALE
29:10 MOMENTO ASSAGGIO
???? INGREDIENTI PER IL RAGÙ
Carne di manzo
Sedano
Cipolle ramate
Sedano
Burro chiarificato
Concentrato di pomodoro
Chiodi di garofano
Parmigiano Reggiano
Sale
Pepe
???? INGREDIENTI PER LA BESCIAMELLA
Latte
Farina tipo 0
Burro chiarificato
???? INGREDIENTI PER LA PASTA
Farina tipo 0
Uova
???????? PER QUESTA RICETTA TI POTREBBE SERVIRE
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- Wok 32cm:
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✅ IL MIO SITO
Creamy Pesto Mac with Spinach
A simple creamy sauce infused with basil pesto makes this Creamy Pesto Mac and Cheese with spinach the ultimate comfort food WITH a dose of vegetables! FULL RECIPE BELOW ????
Get recipe FAQs and a printable version here:
INGREDIENTS
2 cups uncooked macaroni ($0.50)
2 Tbsp butter ($0.22)
2 Tbsp all-purpose flour ($0.02)
2 cups whole milk ($0.60)
1/2 cup grated Parmesan ($0.53)
1/4 cup basil pesto ($1.33)
1/2 tsp salt ($0.02)
Freshly cracked pepper ($0.03)
1/2 lb. frozen spinach ($0.80)
INSTRUCTIONS
1. Thaw the spinach at room temperature or in the microwave. Squeeze out the excess water. Set the spinach aside. Bring a large pot of water to a boil, then add the macaroni. Boil for 7-10 minutes, or until tender. Drain the macaroni in a colander.
2. While the pasta is boiling, prepare the sauce. Add the butter and flour to a small sauce pot. Heat and stir the butter and flour over medium heat until it forms a creamy paste and begins to bubble. Continue to stir and cook for about one minute more.
3. Whisk the milk into the butter and flour, then allow it to come up to a simmer, while whisking. When it reaches a simmer, the sauce will thicken. Remove the sauce from the heat.
4. Whisk the Parmesan and pesto into the sauce until smooth. This will further thicken the sauce. Season the sauce with salt and freshly cracked pepper. Make sure the sauce is well seasoned as the flavors will be less concentrated once the pasta and spinach are stirred in.
5. Return the cooked and drained pasta to the large pot (heat turned off) and add the thawed spinach. Pour the sauce over top, then stir until everything is combined and coated in sauce. Serve immediately.
See how we calculate recipe costs here:
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TIMESTAMPS
0:00 Introduction
0:09 Cook butter and flour
0:15 Whisk in milk
0:21 Whisk in Parmesan
0:25 Whisk in pesto
0:31 Season creamy pesto sauce
0:37 Cook macaroni
0:44 Combine macaroni, spinach, and sauce
0:55 Eat and enjoy!
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
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
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.