Another pillar of regional cuisine is the so-called stuffed cima. By definition it is a thin slice of veal, taken from the animal?s stomach, sewn up on two sides to form a pocket and then stuffed with herbs in season, carrots, marjoram, eggs, cheese and offal. In the west there is a version with a totally meat free stuffing. This pocket is then boiled and drained, cooled and pressed under a weight to squeeze out the excess water. It is served cold in thin slices and can even be bread-crumbed. Now that we have given you the whole recipe, all you need to do is to try it out!
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