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Cima Alla Genovese I (Stuffing)

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      Title: CIMA ALLA GENOVESE I (STUFFING)
 Categories: Veal, Afghani
      Yield: 12 Servings
 
    1/2 c  Oil, olive
      1 md Onion, halved, sliced
           -- vertically through the
           -- root end
  1 1/2 md Carrots, peeled **
  1 1/2 md Zucchini **
  1 1/2 md Peppers, red bell **
      2 c  Spinach, leaves, stems
           -- removed, shredded into
           -- 1/2 inch wide ribbons
      1 c  Peas, fresh OR frozen
           -- thawed
           Salt (to taste)
           Pepper (to taste)
     14 lg Eggs
      2 c  Cheese, Parmesan, grated
      4 oz Prosciutto OR
      4 oz 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
 
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