Veal Trotter Salad (Insalata di Nervetti)
Category: Appetizers
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Veal (trotters and knees) | 5 kg |
| Carrots | 50 g |
| Celery | 50 g |
| Bay leaves | 5 leaves |
| Black peppercorns | To taste |
| Fine salt | To taste |
| White wine vinegar | 50 g |
| Red onions | 50 g |
| Pickled peppers | 80 g |
| Parsley | 1 bunch |
| Extra virgin olive oil | 60 g |
| Ground black pepper | To taste |
| Fine salt | To taste |
| White wine vinegar (for dressing) | 40 g |
Instructions:
-
Begin by thoroughly washing the veal trotters and, if available, veal knees under cold running water. Make sure to clean them well to remove any impurities.
-
Using a heavy knife, cut the trotters into pieces. Peel and chop the carrots and celery into chunks.
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In a large pot, combine the veal and the chopped vegetables. Add the bay leaves, black peppercorns, and fine salt. Pour in the white wine vinegar and cover the pot.
-
Cook over low heat for about 2.5 hours, allowing the flavors to meld together while keeping the lid on the pot. Once the cooking time has passed, drain the veal and vegetables, and let them cool in a separate container.
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Once the veal pieces are cool enough to handle, remove the meat from the bones and shred it into thin strips by hand. Place the shredded veal in a glass container and let it cool for about an hour.
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While the veal cools, peel and thinly slice the red onions, discarding the inner core. Also, slice the pickled peppers into thin strips.
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Once the veal has cooled, add the sliced onions and pickled peppers to the shredded veal. Season the mixture with extra virgin olive oil, salt, and ground black pepper to taste.
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Finely chop the parsley and add it to the salad. Pour in the remaining white wine vinegar, and mix everything thoroughly.
-
Stir again to ensure all ingredients are well combined. Allow the salad to rest for a bit to let the flavors meld before serving.
Serving Suggestions:
Serve chilled as a delicious, refreshing appetizer perfect for any gathering or special occasion. Enjoy the tender veal combined with the tangy vinegar, aromatic herbs, and crisp vegetables.
Nutritional Information (approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Carbohydrates | 10 g |
| Fat | 25 g |
| Fiber | 2 g |
| Sodium | 500 mg |
This classic Italian dish offers a unique combination of textures and flavors, making it a standout appetizer that pairs perfectly with crusty bread or as part of a larger antipasti spread.
