Authentic Italian Antipasto Salad Recipe
This antipasto salad recipe is simple and delicious, I absolutely love it and I am sure you'll do too!
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Servings: 6 people
Calories: 564kcal
Ingredients
- 5.5 pounds veal shank
- 1.7 ounces carrots
- 1.7 ounces celery
- 5 bay leaves
- Black pepper as needed
- Fine salt as needed
- 3 tbsp white wine vinegar
To marinate
- 1.7 ounces red onions
- 1/3 cup pickled peppers
- 1 sprig of parsley
- 4 tbsp extra virgin olive oil
- Black pepper as needed
- Fine salt as needed
- 3 tbsp white wine vinegar
Instructions
- To prepare the nervetti salad, first you need to wash the veal shank thoroughly.
- Use a butcher knife to divide the shank into large pieces.
- Wash the celery and carrot and also cut them into pieces.
- In a large pot, add the previously cut vegetables and meat, then add the bay leaves and pour plenty of water over them.
- Add the salt, black pepper, and white wine vinegar, then bring to a boil by covering with a lid.
- Cook over low heat for about two hours, keeping the lid on the pot and drain the shank pieces, once the period is over. Leave them to cool in a container.
- Pick the meat off the bones using your hands and cut them into thin strips (this is what is known as the nervetti). Place them back in the container for an hour.
- Cut the onion and peppers into thin slices, then add them over the container where your meat strips are.
- Season with oil, salt, and black pepper, then mix it well.
- Wash and dry the parsley, chop it finely, and add it to the salad, alongside the vinegar.
- Mix again. After the ingredients are well blended, the salad is ready to be served.
Calories: 564kcal | Carbohydrates: 2g | Protein: 79g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 311mg | Sodium: 363mg | Potassium: 1378mg | Sugar: 1g | Vitamin A: 1425IU | Vitamin C: 8.2mg | Calcium: 91mg | Iron: 3.3mg
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