1206EC
Box | 1,8Kg

29,90

1206EC

COOKED NERVETTI

Box | 1,8Kg

29,90

Group-769

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Guaranteed deliveries 24/72 h.
SAFE PAYMENTS
SAFE PAYMENTS

Cooked Nervetti are a typical dish from Northern Italy and make part of the culinary history of Venetian and Milanese cuisine. Cooked Nervetti are a genuine low-fat product

They look like small, pink, transparent strips with a soft, jelly texture. They are usually served with a variety of vegetables and dressed with a drizzle of olive oil and lemon juice, but we send them unseasoned so that you can flavour them with the ingredients you prefer.

Ingredients

Beef ribs, wine vinegar, animal jelly, salt. Flavor enhancer: monosodium glutamate. Antioxidant: sodium erythrobate. Preservative: Sodium nitrite

Ingredients

Beef ribs, wine vinegar, animal jelly, salt. Flavor enhancer: monosodium glutamate. Antioxidant: sodium erythrobate. Preservative: Sodium nitrite

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Do not pierce the package and after opening, wrap in plastic wrap and consume within 10 days. Store in a refrigerator from 0°C to +4°C
NUTRITIONAL VALUES
Energy value
377 kJ - 89 kcal
Fat
0,9 g
of which saturated fatty acids
0,3 g
Carbohydrates
0,2 g
of which sugars
0 g
Protein
20 g
Salt
0,65 g

HISTORICAL BACKGROUND

Nervetti used to be a very traditional dish of working-class cuisine, traditionally served in Milanese taverns as an appetizer with a good glass of wine, and in Venetian “Bacari” (traditional Venetian restaurants) as a typical dish. Another custom was to prepare them as a side dish with polenta corn porridge or roast meat. Although they were once a dish of popular cuisine, today they are also served in sophisticated restaurants.

PROCESSING 

Cooked Nervetti are made from the tendons and cartilage of beef shank. They are boiled for a long time, generally more than two hours. When the meat is soft, they are seasoned with wine vinegar and salt and left to cool. They are then ready to be vacuum-packed and eaten. Usually, they are used as an ingredient for salads with fresh vegetables.

COOKING TIPS

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Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...

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Bresaola with fruit and vegetable salad

Bresaola with fruit and vegetable salad

For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...

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Focaccia with bresaola, zucchini flowers and goat cheese

Focaccia with bresaola, zucchini flowers and goat cheese

Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...

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