Nervetti Salad

Nervetti salad is a traditional dish of Milanese cuisine, typically served as an appetizer or as a cold dish. Here’s how to prepare it.

Ingredients

• 300 g of nervetti (already cleaned and cooked)
• 1 red onion
• Parsley to taste
• Extra virgin olive oil
• Red wine vinegar
• Salt
• Black pepper

Preparation

1. If the nervetti are not already cooked, they must first be boiled. Place them in a pot with plenty of salted water and let them simmer for about 3-4 hours or until they have softened. After cooking, let them cool in their cooking water.

2. Drain the nervetti and, once cooled, cut them into pieces about 1-2 centimeters in length.

3. Slice the red onion into thin slices and soak in cold water with a pinch of salt. This step helps to reduce the onion’s strength and acidity, making it more pleasant to eat raw.

4. In a bowl, combine the nervetti with the onion (drained and dried) and plenty of freshly chopped parsley.

5. Season with extra virgin olive oil, red wine vinegar, salt, and black pepper to taste. Mix well to flavor the ingredients.

6. Let the nervetti salad rest in the refrigerator for at least a couple of hours before serving, so that the flavors blend well together.

Trivia

Nervetti are rich in collagen, and once cooked, they become tender and gelatinous. This salad is often accompanied by borlotti beans to make it richer and turn it into a refreshing summer one-plate meal. Moreover, the addition of parsley not only gives a touch of freshness but also aids in the digestion of the dish.