Cima alla genovese sliced.
Cima alla genovese is one of the most popular typical Ligurian meat dishes in my house.
Simple (but not easy to prepare), tasty and lean: ideal for those who want to eat light but tasty.
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Photo taken with Canon 600D and lens Tamron 16-300.
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.
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Cima alla genovese, a typical dish, sliced – Cima alla Genovese, un plat typique, tranché – Cima alla Genovese, un plato típico, en rodajas – Cima alla Genovese, prato típico, fatiado – Cima alla Genovese, ein typisches Gericht, in Scheiben geschnitten – Cima alla Genovese, một món ăn đặc trưng, thái lát
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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