Cima Alla Genovese I (Stuffing)

Title:
Cima Alla Genovese I (Stuffing)

Yield:
12 Servings

Categories:
Roasts,
Veal




Ingredients:





   1/2 c  Oil, olive


     1 md Onion, halved, sliced


          -- vertically through the


          -- 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


          -- removed, shredded into


          -- 1/2 inch wide ribbons


     1 c  Peas, fresh OR frozen


          -- thawed


          Salt (to taste)


          Pepper (to taste)


    14 lg Eggs


     2 c  Cheese, Parmesan, grated


     4 oz Prosciutto OR


     4 oz Ham, cooked **






      ** Cut vegetables into 1/4" x 3" julienne strips


 


 For Stuffing:


 =============


 


      Heat the olive oil in a large skillet over high heat.  Add the


 vegetables and salt and pepper.  Saute, stirring occasionally, until


 the vegetables are just softened.  (About 5 minutes)


 


      In a mixing bowl, beat the eggs with salt and pepper to taste


 until blended.  Beat in the Parmesan cheese until the mixture is


 smooth.


 


      Add the eggs to the skillet, stirring constantly.  Lower heat and


 stir until the eggs are scrambled and set.  Transfer to a bowl and


 cool to room temperature.  Stir in prosciutto.


 


      Set aside.


 


      Source:  New York's Master Chefs, Bon Appetit Magazine


      :  Written by Richard Sax, Photographs by Nancy McFarland


      :  The Knapp Press, Los Angeles, 1985


 


      Chef:  Lidia Bastianich, Felidia Restaurant, New York


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip