Nervetti in Insalata
A classic Milanese salad of tender, poached veal tendons cut into fine strips and tossed with spring onions, fresh parsley, olive oil, and vinegar.
- Prep
- 20 min
- Cook
- 180 min
- Total
- 200 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Large stockpot
- •Slotted spoon
- •Loaf tin or shallow rectangular dish
- •Sharp chef's knife
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 16 g
- carbs
- 3 g
- fibre
- 1 g
- protein
- 32 g
- calories
- 290 kcal
Instructions
- 1
Place the veal knuckle and tendons in a large stockpot with the carrot, celery, yellow onion, bay leaves, and peppercorns.
- 2
Cover generously with cold water, add half the salt, and bring to a boil over medium-high heat.
- 3
Skim away any grey foam that rises to the surface with a slotted spoon until clear.
- 4
Reduce heat to low, cover partially, and simmer gently for 3 hours until the tendons are tender and gelatinous.
- 5
Lift the hot veal from the broth, carefully strip the soft tendons from the bones, and discard the bones and vegetables.
- 6
Pack the warm tendons tightly into a small loaf tin, pressing down firmly to remove air gaps.
- 7
Refrigerate the tin for at least 4 hours until the natural gelatin sets the tendons into a firm block.
- 8
Unmould the set gelatinous block onto a clean board and slice it into thin strips with a sharp knife.
- 9
Transfer the sliced nervetti to a bowl and scatter over the sliced spring onions and chopped fresh parsley.
- 10
Whisk the extra virgin olive oil, white wine vinegar, remaining salt, and freshly ground black pepper in a small bowl.
- 11
Pour the dressing over the nervetti, toss gently to coat, and rest for 15 minutes at room temperature before serving.
Chef's tips
Do not rush the initial simmering; the tendons must be yielding before chilling so they do not become rubbery. Press the warm tendons firmly into the mould while warm so the natural gelatin forms a cohesive block. Serve cool but not ice-cold to appreciate the silky texture.
Ingredient substitutions
- spring onions (cipollotti) → mild white onion sliced paper-thin and rinsed in cold water
- veal knuckle and shank tendons (nervetti) → beef tendons (requires an extra hour of simmering)
Storage
Store dressed nervetti in an airtight container in the refrigerator for up to 3 days.
Reheating
Do not reheat; simply bring to cool room temperature for 20 minutes before eating.
Common mistakes to avoid
- •Under-boiling the tendons, leaving them tough and gristly rather than tender.
- •Slicing the tendons whilst warm, which causes them to tear apart instead of forming clean ribbons.
- •Serving straight from the fridge, which dulls the savoury flavour and makes the gelatin feel waxy.
Serving suggestions
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