Nervetti Salad

Nervetti salad is a traditional dish from 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 will need to be boiled first. 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 the cooking water.

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

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

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

5. Dress with extra virgin olive oil, red wine vinegar, salt, and black pepper to taste. Mix well to let the ingredients absorb the flavors.

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

Trivia

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