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Stuffed veal breast filled with eggs, vegetables, and pine nuts is Genoa's elegant cold cut. This high protein mediterranean dish serves beautifully sliced for family meals and is ideal for meal prep.
Soak the slice of white bread in milk for 5 minutes, then squeeze out excess milk and crumble the bread.
In a large bowl, beat the eggs, then mix in chopped carrot, celery, onion, peas, pine nuts, crumbled bread, parmesan cheese, parsley, nutmeg, salt, and black pepper until well combined.
Preheat a skillet over medium heat, add 1 tbsp olive oil, and briefly sauté the vegetable-egg mixture for 2-3 minutes to partially set the eggs; cool slightly.
Carefully fill the veal breast pocket with the cooled stuffing, pressing to an even thickness with at least an inch border; sew or toothpick the opening securely shut.
Rub the outside with remaining olive oil and a pinch of salt; place seam-side down in a deep pot. Add enough water to nearly cover, then bring gently to a simmer over low heat, skimming foam as needed.
Simmer Cima gently, covered, for 2½–3 hours, ensuring only small bubbles appear (never boiling). Turn once halfway through for even cooking.
Remove from heat, cool in the broth for 30 minutes, then transfer to a plate; weight down lightly with a pan and refrigerate for several hours or overnight for firm slices.
To serve, remove stitches or toothpicks, slice thinly with a sharp knife, and serve chilled or at room temperature.
