Ingredients

4 to 5 pound veal shoulder roast
5 tablespoons extra-virgin olive oil
2 cups onions, sliced in 1/4 inch thick half moons
1 cup carrot matchsticks, 3 icnhes long and 1/4 inch thick
2 cups zucchini matchsticks, 3 inches long and 1/4 inch thick
1 cup red bell pepper strips, 3 inches long and 1/4 inch thick
1½ tablespoons kosher salt
freshly ground black pepper
1 cup frozen peas, thawed
4 cups tender spinach leaves, loosely packed
6 large eggs, for the frittata
½ cup Grana Padano, or Parmigiano-Reggiano, freshly grated
½ cup milk

For the Poaching Pot
1 medium onion, cut in chunks
1 medium carrot, cut in chunks
1 medium stalk celery, cut in chunks
2 bay leaves, preferably fresh
⅓ cup kosher salt

For Serving
1½ cups Salsa verde, (See recipe for Salsa Verde)

Description

Stuffed Veal Breast Can Be Found In Many Regions, But The Genovese Preparation, Cima Alla Genovese, Is One Of The Most Distinctive And Delicious. It Is One Of My Favorite Ligurian Dishes, And Whenever I Am In Genova I Seek It Out At The Local Restaurants.

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