Ligurian Cima ("a simma"), meat stuffed veal cooked in broth.

FOR 6 PEOPLE

You will need 800 grams of veal tip in which the butcher has made a large "pocket" in which the filling will be placed.

Ingredients for the stuffing

4 eggs

2 ounces of chard (chopped, sprinkled with salt and squeezed after an hour)

 a little bread (soaked in milk and squeezed)

salt and pepper to taste

3 cloves of minced garlic

1 sprig of marjoram

3 tablespoons of Taggiasca olive oil

15 grams of crushed pine nuts

3 spoons of grated parmesan cheese

Directions

Mix well the filling and introduce it into the pocket, which then needs to be sewn with a needle and white cotton thread.

Put the Cima in a pot with two liters of water, salt and all the flavors to make the broth: carrot, onion, celery.

When it starts to swell, prick it using a fork.

When fully cooked (after about an hour), extract the Cima from the pot and place it on a large plate, putting a weight on it to flatten it.

The broth is served as a first course, after boiling the pasta in it (make sure it is thin pasta suitable for broth such as the type called “angel’s hair”).

Cut the Cima after it has become cool and serve it sliced.