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Sliced veal tendon salad with red onion and parsley on a white plate, classic Milanese insalata di nervetti antipasto

Insalata di Nervetti: Classic Milanese Tendon Salad

Veal tendon and cartilage simmered until tender, sliced thin, and marinated cold with vinegar, onion, and parsley, Milanese trattoria style.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 5 hours 50 minutes
Servings: 4 servings
Course: Antipasto
Cuisine: Northern Italian
Calories: 230
Ingredients Method Notes

Ingredients
  

For the broth
  • 800 g veal nervetti (tendon and cartilage), cleaned ask your butcher to clean and cube
  • 1 carrot , halved
  • 1 celery stalk , halved
  • 1 onion small, halved
  • 2 bay leaves
  • 10 black peppercorns
  • 1 tsp salt
For the dressing
  • 1 red onion, thinly sliced small
  • 3 tbsp white wine vinegar
  • 5 tbsp extra virgin olive oil
  • 2 tbsp flat-leaf parsley, chopped
  • salt and black pepper to taste
  • 200 g canned cannellini beans, drained optional

Method
 

Simmer the nervetti
  1. Rinse the nervetti under cold water and place in a large pot with the carrot, celery, onion, bay leaves, and peppercorns.
  2. Cover with cold water by 5 cm, bring to a boil, then skim off any foam that rises.
  3. Reduce heat to a bare simmer, cover, and cook for 3 to 3.5 hours, until a piece pierces easily with a fork and gives under finger pressure.
  4. Salt the broth in the last 30 minutes of cooking.
Slice and dress
  1. Lift the nervetti out of the broth while still warm and let cool just enough to handle, about 10 minutes.
  2. Slice into thin strips, roughly 0.5 cm wide, and place in a bowl.
  3. Add the sliced red onion and vinegar to the warm nervetti and toss, letting it sit 10 minutes so the onion softens and the meat absorbs the acidity.
  4. Add the olive oil, parsley, salt, pepper, and cannellini beans if using, and toss to combine.
  5. Cover and refrigerate at least 2 hours, or overnight, before serving cold.

Notes

  • Ask the butcher to clean and cube the nervetti in advance to save prep time.
  • Keep the simmer at a gentle bubble for the full 3 hours, don't rush it.
  • Slice while warm, not after full cooling, for cleaner cuts.
  • Rest overnight in the fridge for the best flavor if you have the time.