Cima alla genovese.
La cima alla genovese: uno dei piatti tipici liguri (la cimma)!
Non a caso non è il primo post e la prima foto che pubblico ma è talmente bella e buona…
Photo taken with Canon 600D and lens Canon EF 40.
Cima (a çimma in Ligurian) is a typical Italian second course of Ligurian cuisine. It consists of a piece of veal belly cut to form a pocket and stuffed with numerous ingredients. Once prepared, it is closed, sewing it by hand to prevent the filling from coming out. It is then boiled in broth with vegetables for a few hours in a linen cloth and left to rest under a weight.
Add your own comment to this post or read here what other visitors have written. If by chance you haven't discovered it yet, on this site, there is a nice section with lots of recipes; they are written partly by Loris, partly by Luca and international with the Asian cuisine of Dao.
I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
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I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
If you want to know which are the best-selling cookbooks in the last hour on Amazon click here and if you are interested in finding out which are the best-selling kitchen utensils in the last hour click here.
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