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Cima alla ponentina

INGREDIENTS:

Cima (meat of veal)
700 g
 
Sweetbreads
1
 
Eggs
3
 
Garlic
1
 
Toasted pine nuts
to taste
 
Peas
200 g
 
Carrots
2
 
Marjoram
to taste
 
Grana Padano cheese
2 spoons
 
Stale bread
5/6 slices
 
Chard (or salad)
200 g
 
Dried mushrooms
50 g
 
Milk
1 glass
 
Salt
to taste
 
Pepper
to taste
 

GO BEYOND



The recipe

6 SERVINGS
 

Prepare a filling using all of the ingredients: soak the bread in a little bit of milk and ring it out; brunoise cut carrots; crushed garlic and minced marjoram; chard (or salad) blanched and rinsed in ice water; dried mushrooms soaked in warm water and chopped.

Toast the pine nuts.

Sauté the sweetbreads in a pan with garlic and parsley and simmer with the white wine.

Fill the cima 2/3 full and sew the open part.

Wrap the cima in a cooking canvas and sew this tightly closed as well.

Cook in vegetable broth for 2 hours.

 

Cima alla ponentina

INGREDIENTS:

Cima (meat of veal)
700 g
 
Sweetbreads
1
 
Eggs
3
 
Garlic
1
 
Toasted pine nuts
to taste
 
Peas
200 g
 
Carrots
2
 
Marjoram
to taste
 
Grana Padano cheese
2 spoons
 
Stale bread
5/6 slices
 
Chard (or salad)
200 g
 
Dried mushrooms
50 g
 
Milk
1 glass
 
Salt
to taste
 
Pepper
to taste
 

GO BEYOND



The recipe

6 SERVINGS
 

Prepare a filling using all of the ingredients: soak the bread in a little bit of milk and ring it out; brunoise cut carrots; crushed garlic and minced marjoram; chard (or salad) blanched and rinsed in ice water; dried mushrooms soaked in warm water and chopped.

Toast the pine nuts.

Sauté the sweetbreads in a pan with garlic and parsley and simmer with the white wine.

Fill the cima 2/3 full and sew the open part.

Wrap the cima in a cooking canvas and sew this tightly closed as well.

Cook in vegetable broth for 2 hours.

 

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