Beef knees salad (Insalata di nervetti, region Lombardia)

Here’s another summer recipe from Northern Italy, you would usually have as a starter.

Ingredients (4/6 servings)

5-6 beef knees with nerves

1 small carrot

½ onion

½ stalk of celery

rosemary

marjoram

laurel

white wine vinegar

white wine

extra virgin olive oil

salt

pepper 

 Preparation

Wash the knees carefully and bring a large casserole of salted water to a boil, add the knees until the nerves are soft.

Drain the knees and remove the meat from the bones by using a knife.

Let them cool down and cut them into strips or dice.

Chop the carrot, the onion and the celery and mix white and vinegar according to individual taste. Heat some olive oil in a pan, add the vegetables, rosemary, marjoram in the desired quantity, a laurel leaf, a pinch of pepper and pour the wine and vinegar mixture.

Once the vegetables start to boil, add the nerve strips or dice, cook for another 5 minutes, drain the liquid, let the meat cool down and add pickled peppers, chopped red onion or fresh finely chopped vegetables to make a salad; let it rest in the fridge and serve cold.