Nervetti alla Veneziana
Nervetti alla Veneziana is a classic Venetian bar snack of simmered, gelatinous veal shin tendons sliced thin and dressed cold with onion, parsley, oil, and vinegar.
- Prep
- 20 min
- Cook
- 180 min
- Total
- 200 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Large stockpot
- •Slotted spoon
- •Sharp carving knife
- •Loaf tin or shallow dish
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 18 g
- carbs
- 3 g
- fibre
- 1 g
- protein
- 28 g
- calories
- 290 kcal
Instructions
- 1
Place the veal knuckle in a large stockpot and cover generously with cold water.
- 2
Add the halved onion, carrot, celery stalk, bay leaves, peppercorns, and five grams of salt.
- 3
Bring to a gentle boil over medium heat, skimming off any grey scum from the surface.
- 4
Lower the heat and simmer gently uncovered for about three hours until the tendons are fully tender.
- 5
Lift the knuckle from the broth and transfer it to a board while still warm.
- 6
Strip all gelatinous tendons and soft cartilage cleanly away from the bone with a knife.
- 7
Press the warm meat tightly into a small loaf tin and chill for four hours until set firm.
- 8
Turn the chilled set block out onto a board and cut into very thin strips.
- 9
Soak the sliced salad onion in cold water for ten minutes, then drain thoroughly.
- 10
Place the sliced tendons in a mixing bowl with the drained onion and chopped parsley.
- 11
Pour over the white wine vinegar and extra virgin olive oil, then season with salt and pepper.
- 12
Toss gently until glossy and evenly coated, then serve at cool room temperature.
Chef's tips
Slice the tendons only once the pressed block is thoroughly chilled and completely firm. Soaking the raw sliced onion in cold water removes harsh pungency, keeping the dressing bright and clean.
Ingredient substitutions
- veal knuckle tendons → beef shin tendons or calf trotters, though cooking time will increase by an hour
- white wine vinegar → apple cider vinegar for a slightly softer acidity
Storage
Store in an airtight container in the refrigerator for up to three days.
Reheating
Do not reheat; bring to cool room temperature for twenty minutes before serving.
Common mistakes to avoid
- •Boiling too rapidly, which makes the tendons tough and cloudy instead of tender and yielding.
- •Slicing the tendons while still warm, which causes them to tear rather than slice into clean ribbons.
- •Over-chilling before serving, which mutes the delicate flavour of the dressing.
Serving suggestions
Cooked Nervetti alla Veneziana?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Veneto
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
