Nervetti salad

Name: Nervetti salad
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6
Ingredients: Veal the feet 5.5 lbs; Carrots 1.8 oz; Celery ½ cup; Bay leaves 5 leaves; Ground black pepper to taste; Fine salt to taste; White wine vinegar 3 &frac13; tbsp; Red onions 1.75 oz; Peperoni in oil 2.8 oz; Parsley 1 sprig; Extra virgin olive oil 4 ½ tbsp; Black pepper to taste; Fine salt to taste; White wine vinegar 3 tbsp

it br fr de es

642

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 642
Carbohydrates g 2
of which sugars g 2
Protein g 89.8
Fats g 30.5
of which saturated fat g 7.31
Fiber g 1.3
Cholesterol mg 250
Sodium mg 552

Difficulty: Easy
Prep time: 30 min
Cook time: 2 h 30 min
Serving: 6
Cost: Low
Note + 2 h of cooling

PRESENTATION

Nestled in the heart of Lombardy, nervetti salad is a classic dish you often find in the region's traditional osterias. And here's the thing, this traditional Milanese appetizer really shows the local ethos of making the most out of every ingredient. Rather than discarding veal feet, or nervetti, they get transformed into a tender and savory delight. Just imagine it—laid out on a bar counter next to a glass of red wine, just waiting to be enjoyed. Really good stuff.

The salad has a springy bite, with a tangy hint of vinegar, complemented by the crunch of red onion or parsley. It's the combination of moist veal cartilage, both chewy and light, paired with those sharp notes from the dressing, that sets it apart from your average appetizer. People might call it an Italian veal cartilage salad, but it's really, really rooted in local tradition. It's like resourcefulness on a plate, with every bite.

So here's the deal, in northern Italy, many families still serve this nervetti salad, especially when the weather warms up and everyone's craving something cool and easy. Its beauty lies in its simplicity—really, just a few straightforward ingredients, with flavors that shine when served at room temperature. This is the kind of dish that brings back memories of sitting outside a neighborhood bar, catching up with friends, and sharing plates of insalata di nervetti between sips. Pretty much sums up Lombardy's vibe, right?

Lombardy’s cuisine doesn’t shy away from its heritage, and this salad is proof that old-school recipes can be just as tasty as modern ones. Some might hesitate at the thought of using veal shank or offal, but this dish turns them into something surprisingly tender and fresh, making a strong case for bringing traditional Milanese appetizers back into the limelight. Truthfully, next time you're in the mood to add a bit of authentic northern Italy to your table, a cool, zesty veal shank salad like this is a fantastic choice. It's not just a dish; it's a slice of Lombardy’s rich culinary history, perfect for sharing with friends and family. Seriously good.

INGREDIENTS

642

Calories per serving

Veal 5.5 lbs (2.5 kg) - the feet

Carrots 1.8 oz (50 g)

Celery ½ cup (50 g)

Bay leaves 5 leaves

Ground black pepper to taste

Fine salt to taste

White wine vinegar 3 ⅓ tbsp (50 g)

for seasoning: Red onions 1.75 oz (50 g); Peperoni in oil 2.8 oz (80 g); Parsley 1 sprig; Extra virgin olive oil 4 ½ tbsp (60 g); Black pepper to taste; Fine salt to taste; White wine vinegar 3 tbsp (40 g)

Preparation

How to prepare Nervetti salad

To prepare the nervetti salad, start by thoroughly washing the veal feet, also the knees if you have them, under running water 1. Then, using a cleaver, cut the feet into pieces 2, then also cut the celery and carrot, after cleaning them 3.

In a large pot, add the meat and vegetables 4 then add the bay leaf and cover with plenty of water 5. Finally, add the salt, black peppercorns, and white wine vinegar 6 and bring to a boil, covering with a lid.

Cook on low heat for about two and a half hours, keeping the lid on the pot and once cooked, drain the parts 7, allowing them to cool in a container 8. Remove the meat from the bones with your hands 9

and cut the nervetti into thin strips 10, collect them in a glass container and let them cool for an hour 11. Thinly slice the onion, cleaned and with the core removed, i.e., the central part 12

and then cut the pickled peppers into strips as well 13. At this point, take the nervetti and add them to the onions 14 and peppers 15.

Adjust with oil, salt, and black pepper 16 and mix well 17. Chop the parsley 18 after washing and drying it,

and add it to the salad along with the vinegar 19. Mix again 20 and at this point your nervetti salad is ready to be enjoyed 21.

Storage

Traditionally, nervetti salad is stored at room temperature, covered with plastic wrap, and kept in a cool place for no more than one day. It can also be stored in the refrigerator, well covered, for up to 2 days, but the flavor will tend to diminish.

Advice

Your nervetti salad can become even richer with the addition of cooked legumes, such as cannellini or borlotti beans. Or add pitted olives or pickled onions!

Curiosity

Nervetti salad is an old recipe that was prepared by taverns, especially those in Lombardy, to avoid wasting parts of the veal that would otherwise be discarded. However, over time, this practice has been lost to the point that today you can find the nervetti already cooked and pressed. Our advice is to ensure that they are indeed veal cartilage or to prepare this traditional dish at home.

For the translation of some texts, artificial intelligence tools may have been used.