Recipe - Cima Alla Genovese I (Stuffing)

One half cup Oil, olive
1 md Onion, halved, cut or sliced up
vertically through the
root end
1 One half md Carrots, peeled **
1 One half md Zucchini **
1 One half md Peppers, red bell **
2 cup Spinach, leaves, stems
removed, shredded into
One half inch wide ribbons
1 cup Peas, fresh OR frozen
thawed
Salt (to taste)
Pepper (to taste)
14 lg Eggs
2 cup Cheese, Parmesan, grated
4 ounce Prosciutto OR
4 ounce Ham, cooked **

** Cut vegetables into 1/4" x 3" julienne strips

For Stuffing:
=============

Heat the olive oil in a large skillet over high heat. Add the
vegetables and salt and pepper. Saute, stirring occasionally, until
the vegetables are just softened. (About 5 minutes)

In a mixing bowl, beat the eggs with salt and pepper to taste
until blended. Beat in the Parmesan cheese until the mixture is
smooth.

Add the eggs to the skillet, stirring constantly. Lower heat and
stir until the eggs are scrambled and set. Transfer to a bowl and
cool to room temperature. Stir in prosciutto.

Set aside.

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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip