1. LA CIMA ALLA GENOVESE

2. MIGLIARDI Davide TONIETTO Arianna VOLANTE Lorenza BOZZO Alessio BAGNARIOL Chiara Classe 1G

3. Genovese cima “ The story ” The cima (cimma) is a typical ligurian second plate. It consists of the stomach of the calf used as a bag and stuffed with numerous ingredients. Once prepared, it’s sewn by hand to prevent the filling from coming out. It’s then boiled in broth with vegetables for a few hours wropped a linen cloth. Whole it cools down it rests under a weight. The necessary ingredients are: sweetbreads, brains, testicles, eggs, garlic, dried mushrooms, chopped calf, brack, butter, pine nuts, cheese marjoan, green peas and spieces. “La cima” was originally a peasant dish prepared use up leftovers, mode tasty thanks to the hard work of housewives. Today it has turn into a rich dish, a joy not only for the plate, but also for the eyes: all the colours of the ingredients blended to make it particularly beautiful when the “cima” is cut in to serees.

4. The preparation of the ”cima” is complex and delicate: there is always the risk that it may burst while cooking, making vain all the work. This difficulty mode is almost a ritual activity. Today the “cima” is also prepared industrially, cooked and distribuited in many other regions. Fabrizio de André devoted an entire song to the preparation of the “cima”, > which is contained in the album called “Le nuvole” and Aldo Acquarene wrote a poem entitled >

5. The ingredients( for 8 people) 1kg of veal belly 100g of bean veal 10g of veal 50g of brains 40g of butter 6 eggs 2 spoons of pine nuts grated parmesan cheese dried mushrooms marjoram 1 clove of garlic 100g of green peas 2 onions 1 carrot Oil breadcrumbs half glass of milk half glass of white wine salt

6. “The preparation” Finely chop the pulp, breast and calf brains. Than sautée the chopped onion and carrot in a large frying pan. Add the minced meat, peas, mushrooms previously soaked in warm water, pine nuts, the minced garlic, beaten eggs, bread crumbs soaked in milk and parmesan. Stir with a wooden spoon, add salt, add the white wine and cook until it evaporates. Fill the bag with the mixture and switch up the opening with kitchen siring. Put on the fire a large pot full of salted water with onion, celery and carrot. When the water is warm, soak the bag filled with meat. Boil over medium heat for about two hours and occasionally poke the bag with a noodle to avoid swelling and cracking. Once cooked, let it cool on a plate with a heavy weight on top. Cut it into slices about an inch in thick. Taste alone or with green salad.