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How to make the insalata di nervetti:
Clean the veal shank and foot well, scraping and scorching them if necessary.
Bring a large pot of salted water to a boil. Add the carrot and celery,
half the onions, everything chopped in pieces. Add the veal shank and
foot, cook for about 2 hours or until the meat begins to pull away from
the bone.
Drain, let cool, then cut the meat into long, thin equal strips. Season
with oil, vinegar, salt, pepper and the remaining onion finely sliced.
Keep the insalata di nervetti in a cool place but do not put them into the
refrigerator or they will toughen. Top with chopped parsley and serve.
Recipe courtesy of The Italian Trade Commission.
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