Nerves and onions
Instructions
Fiammeggiate veal legs.
Remove the Central bone, raschiateli and wash them in cold water.
Cook for 2 hours in lightly salted water, flavoured with onion, celery and carrot.
Spolpateli still hot and cut the meat into strips.
Thinly slice the second onion and mix it with meat.
Seasoned with olive oil, salt and pepper.
Let stand at least 30 minutes to marinate before serving.
Accompanying wines: sparkling Oltrepò Pavese Barbera D.
O.
C.
Lambrusco Reggiano ', ' DOC ' Rosato, Chianti Colli Senesi DOCG
