Cima Alla Genovese I (Stuffing)
| Yield: | 12 Servings |
| Categories: | Veal, Roasts |
| 1/2 | c | Oil, olive |
| 1 | md | Onion, halved, sliced |
| DIVIDER | -- vertically through the | |
| DIVIDER | -- root end | |
| 1 1/2 | md | Carrots, peeled ** |
| 1 1/2 | md | Zucchini ** |
| 1 1/2 | md | Peppers, red bell ** |
| 2 | c | Spinach, leaves, stems |
| DIVIDER | -- removed, shredded into | |
| DIVIDER | -- 1/2 inch wide ribbons | |
| 1 | c | Peas, fresh OR frozen |
| DIVIDER | -- thawed | |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| 14 | lg | Eggs |
| 2 | c | Cheese, Parmesan, grated |
| 4 | oz | Prosciutto OR |
| 4 | oz | Ham, cooked ** |
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