Poetic and old, recherché and savoury. A dish that is difficult to cook and splendid to eat

Cima is one of the traditional recipes of Ligurian cuisine: originally it was a considered dish for using up leftovers. Today it is a recherché recipe and rarer and rarer, which was fortunately rediscovered in recent years and presented by the most attentive restaurateurs. Fabrizio De Andrè wrote a famous song in its honour, Á çímma.

Ingredients: 1 kg of calf belly, 100 g of calf pulp, 50 g of brains, 40 g of butter, 6 eggs, 2 spoonfuls of pine kernels, grated parmesan cheese, dry mushrooms, marjoram, a clove of garlic, 40 g of small peas, 2 onions, 1 carrot, extra virgin olive oil, breadcrumbs, half a glass of milk, half a glass of white wine, salt.

Preparation. Mince the pulp and the calf brains. Brown minced onions and carrot. Add to the browned vegetables the minced meats, the peas, the mushrooms, the pine kernels, the minced garlic, the marjoram, the previously beaten eggs, breadcrumbs bathed in milk and the parmesan cheese. Mix and salt. Add the white wine and cook until the wine has evaporated. Fill the calf sac with the mixture just prepared. Sew the side which has remained open. Put on the gas a big saucepan full of salted water with a whole onion, a celery stalk and a whole carrot. When the water is lukewarm put in the cima (the sac full of meat). Boil on a medium gas for about two hours, 3/4 covering the pot with a lid. After cooking, extract the cima and leave to cool in a dish, placing a weight on it. Serve cut in slices, accompanied by salads or steamed vegetables.