Cima alla genovese
Typical of the culinary tradition of Liguria, the top Genovese is a sotanziosa and light dish made of veal and vegetables, known and appreciated by everyone who loves good food. The top of the Genoese consists of a portion of meat of veal belly cut so as to form a pocket which is filled with ingredients that help to make the food flavorful. Once filled, the food is hand-sewn to contain the ingredients and, finally, is boiled with vegetables for several hours in a linen cloth and allowed to stand under a weight. One of the pillars for the real success of this substantial dish is the 'lost, ie the marjoram and, to be precise, is prepared using a large number of ingredients such as sweetbreads, brain, testis, breast, eggs, garlic, dried mushrooms, veal, back, butter, pine nuts, cheese, marjoram, peas and spices, in which, sometimes, testicular and breast may be substituted with pork. Where once it was a plate of recovery, make tasty and nutritious thanks to the hard work of the housewife, now turned into a rich dish that, thanks to the varied colors of the ingredients, it is also good looking, well look like one tasty food and tasty.