€9,50
€9,50
Nervetti Salad a typical dish of Norther Italy, particularly famous in Milan, where it is called “nervitt in insalàda”. Although its name might suggest it, it is not made of nerves. In fact, this word comes from the dialect term “gnervitt”, which stands for beef gristle and tendons.
Our Nervetti Salad is already seasoned and ready to eat. It is delivered vacuum-packed to preserve the product best and provide it ready to enjoy!
Beef ribs (70%), beef head, salt, jelly, sunflower oil, olives, cucumbers, spring onions, peppers, wine vinegar, natural flavours, spices. Preservative: E250. Antioxidant: E316
Beef ribs (70%), beef head, salt, jelly, sunflower oil, olives, cucumbers, spring onions, peppers, wine vinegar, natural flavours, spices. Preservative: E250. Antioxidant: E316
HOW TO ENJOY IT BEST
Nervetti Salad is not only a great appetiser but also a valid side to main courses such as toasted Polenta corn porridge. The perfect wine to enjoy it with is a lively and fresh-tasting white or rosé. Malvasia dei Colli Piacentini DOC and Garda Bresciano Chiaretto are excellent.
HISTORICAL NOTES
In the past, meals were quite poor and mainly based on pork meat, whose every chop was used for cooking, leaving nothing to go to waste. Beef, therefore, was considered an almost unapproachable luxury, in fact, only a few bovine cuts were affordable for poor people. In particular, the shanks, the kneecap, the bones to stip and the less valuable offals. Since only these few cuts were available to peasants, poor people found different ways to get the best out of them. From the shank, Nervetti’s salad was made. Gristle was either boiled and served hot with polenta porridge or left to cool, cooked in a stew with beans and sage, or breaded and fried.
PROCESSING
To prepare the Nervetti Salad, it is necessary to trim the shanks and the round and wash them well. First, a pot is filled with water and salt, carrot and celery are added. As soon as the water boils, the shanks and round are added and cooked for at least two hours. Then, as soon as the meat softens, it is washed out of the broth and cooled. Then, the gristle is peeled off the bones and cut into strips. Finally, Nervetti Salad is seasoned and ready to be served.
HOW TO MAKE IT AT HOME
To prepare it at home, boil the gristle for more than two hours in a celery and carrot broth, cut the meat into strips and season it with olives, cucumbers, spring onions, peppers, salt, oil and natural flavourings. At this point, the Nervetti Salad is ready to be served as an appetiser. In addition to this version, which is considered quite simple, there are also ‘richer’ versions that include the addition of white Spanish beans, parsley, Borlotti beans, vinegar, lemon or pickled onions. Both its aroma and flavour depend on the ingredients chosen to season it such as olives, peppers, etc.
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