1 kg. of veal stomach sewn into a bag with an opening at one end
100 gr. of lean veal meat
150 gr. of brain and sweetbreads
30 gr. of butter (or olive oil)
1 tablespoon of pine nuts
1 clove of garlic
1 little onion
70 gr. of grated Parmesan cheese
100 gr. of peas
20 gr. dried mushrooms
2 liters of vegetable broth (carrot, celery, onion)
In a large pan brown with butter (or oil) the veal, brains and sweetbreads, cooking them for 10 minutes. Add peas, pine nuts, marjoram, mushrooms previously soaked and chopped, crushed garlic, carrot, onion and lettuce finely chopped: cook for about 15 minutes. When cooked, coarsely chop the mixture and add the beaten eggs with grated Parmesan cheese and season with salt, pepper and a hint of spices.
When all the ingredients are well connected with each other, stuff the bag of veal for not more than two-thirds and sew the open side. In a saucepan, prepare the vegetable broth with carrot, celery and onion and dip the Cima simmering it for about two hours, taking care to prick it with a needle from time to time, to prevent outbreaks.
After cooking let it cool pressing it with a weight of 2 to 3 kilos.
Serve cold slices of medium thickness accompanying with salad.