Cima Alla Genovese I (Stuffing):
Date Added: 10 Sep 2009
Listed in: Stuffing Recipes
Ingredients
1/2 c Oil,olive-- 1/2 inch wide ribbons
1 md Onion,halved, sliced
1 c Peas,fresh OR frozen
-- vertically through the
--,Thawed
-- root end
Salt (to taste)
1 1/2 md Carrots,peeled **
Pepper (to taste)
1 1/2 md Zucchini **
14 lg Eggs
1 1/2 md Peppers,red bell **
2 c Cheese,Parmesan, grated
2 c Spinach,leaves, stems
4 oz Prosciutto OR
-- removed,shredded into
4 oz Ham,cooked **
** Cut vegetables into 1/4" x 3" julienne strips
Cooking Instructions
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.
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