Cima Alla Genovese

Ingredients

• Salt and pepper - To taste
• White wine - 1 cup
• Celery - 2 stalks, chopped
• Onions - 2, chopped
• Carrots - 2, chopped
• Peas - 100 grams
• Parsley - A bunch, chopped
• Garlic - 2 cloves, minced
• Eggs - 2
• Parmesan cheese - 100 grams, grated
• Breadcrumbs - 200 grams
• Veal breast - 1, about 2 kg

Instructions

1. Prepare the stuffing by mixing the breadcrumbs, Parmesan cheese, eggs, garlic, parsley, peas, half of the carrots, onions, and celery.
2. Season the veal breast with salt and pepper, then stuff it with the prepared mixture. Sew it up to secure the stuffing.
3. In a large pot, sauté the remaining carrots, onions, and celery in a little oil. Add the stuffed veal breast and brown it on all sides.
4. Add the white wine and let it evaporate.
5. Cover the veal with water, cover the pot, and let it simmer for about 2 hours, or until the meat is tender.
6. Let the Cima alla Genovese cool in its broth, then slice it and serve.