Cima alla genovese

Yield: 12 Servings

Measure Ingredient

Because Cima alla Genovese has so many ingredients and direction lines, I've had to split it up into three different recipes for import.

This is one of my favorite recipes for impressing guests because it is relatively easy, yet it looks so tempting difficult to do.

Please be sure to collect all three recipes before you begin cooking or you'll be sorely disappointed.... <smiling>: Cima alla Genovese I (Stuffing) Cima alla Genovese II (Salsa Verde) Cima alla Genovese III (Assembly) 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 File

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