Veal top with artichokes

Veal top is a very delicious and refined traditional Genoese dish. Here is how to prepare it, including artichokes as a variation.

Ingredients

• 1 veal top (veal pocket sewed on three sides)

For the filling:

• 300 g of ground veal
• 100 g of mortadella
• 100 g of grated Parmesan cheese
• 2 eggs
• 1 bunch of chopped parsley
• Salt and pepper to taste
• 2 artichokes
• 1 lemon
• Breadcrumbs (if necessary to thicken)

For cooking:

• Meat broth as needed
• 1 onion
• 1 carrot
• 1 celery stalk

Preparation

1. Clean the artichokes by removing the hardest leaves, cutting off the tips, and removing the internal hay. Cut them into wedges and keep them in lemon acidulated water to prevent them from blackening.
2. Prepare the filling by mixing the ground veal, finely chopped mortadella, Parmesan, eggs, chopped parsley, salt, and pepper. If the mixture is too soft, you can add some breadcrumbs to achieve the desired consistency.
3. Drain the artichokes and cut them into small pieces, then incorporate them into the filling.
4. Stuff the veal top with the prepared filling, spreading it evenly. Close the opening with kitchen string.
5. Take a large pot and make a bed with coarsely chopped carrots, onions, and celery. Place the stuffed veal top on the vegetables and cover it with meat broth up to halfway.
6. Cook the veal top over low heat for about 2 hours, turning it gently halfway through the cooking to ensure it cooks evenly.
7. Once cooked, allow it to cool in its broth to maintain softness and moisture.
8. Serve it sliced with a little broth and if you wish, a green sauce as an accompaniment.

Curiosity

La cima alla genovese originated as a poor dish, invented to use the less noble parts of the veal. Traditionally it was an Easter period dish, when the veal pocket, which was less used during the lean period of Lent, could be filled with vegetables and cheeses in anticipation of eggs, a symbol of rebirth, which enriched the dish on Easter Sunday.