NERVETTI SALAD

The Nervetti salad is a typical dish of Northern Italy, in particular of the city of Milan where it takes the name of nervitt in insalàda. Despite the name, Nervetti’s Salad does not contemplate the presence of nerves. In fact, the name derives from the distortion of the dialect word “gnervitt” which indicates the cartilages and tendons of the bovine shin.

Our Nervetti salad is already seasoned and ready to taste. If, on the other hand, you want to prepare it at home, the dish is made up of cartilages which, after boiling for over two hours in a celery and carrot broth, are cut into strips and combined with olives, cucumbers, onions, peppers, salt. , oil and natural flavors. At this point, the Nervetti Salad is ready to be served as an appetizer. In addition to this version which is considered simple, there are also “richer” versions that include the addition of white beans from Spain, parsley, borlotti beans, vinegar, lemon or pickled onions. To the nose, as well as to the taste, the Nervetti Salad immediately shows the notes deriving from the condiments that accompany it, such as olives, peppers, etc.

The Nervetti salad is not only perfect as an appetizer but also as an accompaniment to serving dishes such as toasted polenta. The perfect wine to accompany it is a white or rosé wine with a lively and fresh taste. The Malvasia dei Colli Piacentini DOC and the Garda Bresciano Chiaretto are excellent.

Processing

To prepare the Nervetti Salad it is necessary to clean the legs and walkers and wash them well. In the meantime, put a saucepan with plenty of water on the stove. To this add salt, carrot and celery. As soon as the water boils, add the trotters and baby walkers and let them cook for at least two hours. Subsequently, remove them from the heat as soon as they are very tender, wash them from the broth and let them cool. It is then necessary to detach the nerve part from the bones and cut it into strips. Finally, add the nerves to the condiments you prefer and serve.

Background

The poor cuisine of the past was dominated by the presence of the pork, of which it was said that nothing should be thrown away. Beef, therefore, was considered an almost unapproachable luxury. There were only a few bovine cuts allowed at the poor table. In particular, the foot, the knee, the bones to be stripped and the less noble innards. These few cuts, made available to the poor and peasant cuisine, have led the people to strive to get the best out of it. The Nervetti Salad was made from the foot. While the cartilages, after being boiled, accompanied the polenta when they were still hot; instead, after being left to cool, they were cooked in a small pan, in a stew with beans and sage, or breaded and fried.