Cima Alla Genovese I (Stuffing)
Try this Cima Alla Genovese I (Stuffing) recipe, or contribute your own.
Try this Cima Alla Genovese I (Stuffing) recipe, or contribute your own.
- pepper (to taste)
- salt (to taste)
- 1 md onion, halved, sliced
- root end
- vertically through the
- removed, shredded into
- 1/2 inch wide ribbons
- 1 1/2 md zucchini **
- 1/2 c oil, olive
- thawed
- 4 oz prosciutto or
- 1 c peas, fresh or frozen
- 2 c cheese, parmesan, grated
- 4 oz ham, cooked **
- 1 1/2 md carrots, peeled **
- 14 lg eggs
- 2 c spinach, leaves, stems
- 1 1/2 md peppers, red bell **
- Carbohydrate 1.35290083333333 g
- Cholesterol 740.25 mg
- Fat 26.3952716666667 g
- Fiber 0.00220833333333333 g
- Protein 22.0159125 g
- Saturated Fat 6.66605166666667 g
- Serving Size 1 1 Serving (203g)
- Sodium 438.973666666667 mg
- Sugar 1.3506925 g
- Trans Fat 3.16098166666667 g
- Calories 330 calories
Step-by-step
- Cut vegetables into 1/4" x 3" julienne strips
- 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.
Working Within Dietary Limits
Limited equipment presents no obstacle here, requiring only a large skillet and a mixing bowl to process the vegetables and eggs. Cutting the zucchini, carrots, and red bell peppers into consistent one-quarter-inch by three-inch julienne strips ensures they cook uniformly in five minutes over high heat. Home cooks managing specific dietary needs can easily adjust this preparation by swapping the cured meats and dairy components without losing the structural integrity of the dish.
Protein and Cheese Adjustments
Substituting the prosciutto and cooked ham requires careful attention to sodium content, as cured pork naturally seasons the mixture. When replacing the two cups of grated Parmesan cheese with a hard sheep's milk alternative or a plant-based aging cheese, maintain the binding ratio by whisking the eggs thoroughly until smooth before incorporating them into the skillet. Because fourteen large eggs form the primary protein matrix that binds the vegetables and cured meats together, any dairy substitutions must be tested incrementally to prevent excess moisture from breaking the soft-set scramble.
Complementary Pairings
Serving this savory egg and vegetable preparation alongside an unadorned roasted white meat provides a balanced plate where the richness of the cheese and eggs finds contrast against a lean protein. Storing leftovers in an airtight container at or below four degrees Celsius for up to three days preserves the texture of the julienned vegetables.
