2 calf's feet, blanched and central bones removed
2 onions
1 celery stick
1 carrot
olive oil, for drizzling
salt and pepper


1.Place the calf's feet in a large saucepan with 1 onion, the celery and carrot.
2.Pour in water to cover and add a pinch of salt. Bring to the boil, then reduce the heat and simmer for about 2 hours.
3.Drain well, cut the meat off the bones while it is still hot, then cut it into strips (nervetti). Place in a dish.
4.Thinly slice the remaining onion and mix with the meat.
5.Drizzle with olive oil and season with salt and pepper. Set aside for at least 30 minutes to steep.

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