Nervetti

Nervetti is a typical appetizer from Lombard cuisine, made with bovine cartilaginous parts that are cooked for several hours until they become tender. This dish requires time and patience, but the result is a traditional recipe full of flavor.

Ingredients

• 500 grams of nervetti (veal feet or knees)
• 1 onion
• 1 carrot
• 1 stick of celery
• Wine vinegar to taste
• Coarse salt to taste
• Black peppercorns to taste
• Bay leaves to taste
• Chopped parsley (for serving)
• Extra virgin olive oil to taste

Preparation

1. Wash the nervetti thoroughly under running water to remove any impurities. Some butcher shops sell them already cleaned and blanched, but if not treated, immerse them in boiling water for a few minutes to simplify cleaning.
2. In a large pot, add the nervetti, peeled onion, carrot, stick of celery, coarse salt, peppercorns, and some bay leaves. Cover with plenty of cold water.
3. Bring to a boil and let cook on low heat for at least 4 hours, until the nervetti become tender. It will be necessary to occasionally skim the surface of the cooking water.
4. Once the nervetti are cooked, remove them from the pot and let them cool down. Strain the cooking broth and save it for other recipes if desired.
5. When the nervetti are cool enough to handle, remove the meat from the bones and cut it into small pieces.
6. Arrange the pieces of nervetti in a container and season with wine vinegar, extra virgin olive oil, salt, and pepper.
7. Mix well and let rest in the fridge for at least a couple of hours before serving, ideally it would be better to let them marinate overnight.
8. When serving, sprinkle with freshly chopped parsley.

Curiosity

Nervetti can be accompanied by pickled onions or other sweet and sour vegetables. Traditionally, they are a poor man’s dish, consumed by workers and peasants because they are economical but nutritious. Over time, they have become a classic Milanese appetizer, often present in the menus of traditional trattorias.