Top of the Genoese

Preparation:

Preparation: Prepare the filling: put the minced veal in a bowl, add the sweetbreads or brains first blanched in hot water and then cut into cubes, the minced lard, the boiled and coarsely minced chard, plenty of breadcrumbs dipped in the water, squeezed and well crumbled. Season with a little nutmeg, two tablespoons of minced marjoram, salt and pepper. Tie the mixture with the beaten eggs and two tablespoons of grated cheese. Fill the pocket, sew the opening and tie it with a few turns of white kitchen string. Bring plenty of lightly salted water to the boil in a saucepan with the onion, carrot and bay leaf. Immerse the filled top and let it simmer slowly for about 2 hours. Drain the meat, arrange it on a plate, cover it, place a weight on it. Let the top cool, untie it, cut it into slices, arrange them on a serving plate and serve. Accompanying wines: Oltrepò Pavese Bonarda DOC, Chianti Colline Pisane DOCG, Gioia Del Colle Rosato DOC.