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  Recipe Home » Misc » Cima Alla Genovese I (Stuffing)
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  Cima Alla Genovese I (Stuffing)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 223
Ingredients:
1/2 cup Oil, olive
1 medium Onion, halved, sliced - vertically through the - root end
1 1/2 medium Carrots, peeled **
1 1/2 medium Zucchini **
1 1/2 medium Peppers, red bell **
2 cup Spinach, leaves, stems - removed, shredded into - 1/2 inch wide ribbons
1 cup Peas, fresh OR frozen - thawed
Salt (to taste)
Pepper (to taste)
14 large Eggs
2 cup Cheese, Parmesan, grated
4 oz Prosciutto OR
4 oz Ham, cooked **
Instructions:
** 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
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