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Meat Carbonade de Boeuf - Slow Cooker Meatballs Veal Scallopini in Marsala Swiss Steak Short Rib and New Potato Salad Sausage, Eggplant and Peppers Osso Buco Trippa Marchegiano Trippa Domenico Calf Liver Joe's Special Italian Meat Loaf Sauted Veal over Penne Pasta Barbequed Ribs with Italian Marinade Beef Steak with Capers Lamb Shanks Calf Brains Loin Lamb Chops with Vegetables Cima Russian River Pot Roast Porchetta Geyserville Rex Veal Shanks with Mushrooms Petaluma Stuffed Veal Chops Cima Cima is a wonderful veal dish which was a speciality of Mrs. Bianchi. It is a good party dish. 1 breast of veal about 3 pounds with pocket cut for stuffing 3 tablespoons clarified unsalted butter or olive oil Salt and pepper 1/2 cup good quality bread crumbs 4 scallions chopped 3 bunches swiss chard, cleaned, cooked , chopped and squeezed dry in a tea towel 1/4 cup parsley chopped 1 clove garlic 4 eggs beaten 1/2 pound Italian sausage 3/4 cup grated parmesan or Sonoma Dry Jack 1/4 teaspoon dried marjoram or pinch fresh 1/4 teaspoon dried oregano or pinch fresh 1/4 cup marsala 2 cups good veal or beef stock Rub veal breast inside and out with oil or melted butter. Salt and pepper inside and out. Sauté scallions. Add minced garlic and continue a few minutes. Remove and sauté crumbled sausage until browned. Drain and combine with all the remaining ingredients including onions and garlic except Marsala and veal. Mix. Stuff veal pocket and close with small skewers. Roast at 300 degrees for 2 hours 20 minutes. Baste with wine and stock mixture. Remove let stand about five or ten minutes. Meanwhile drain pan juices from pan into a degreaser or skin off fat. Add some wine into the pan and boil up stirring to dissolve the browned bits on the bottom of the pan. Return pan juices and simmer to reduce. Add salt and pepper. Serves 6 persons Enjoy with our 2009 Sauvignon Blanc.

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