Meat Strip Salad
calories: low
category: starter
cost: low
difficulty: medium
preparation time: 180
Ingredients
Calf feet 2
Celery 1 stalk Carrots
Extra-virgin olive oil 4 spoonfuls
Onions 2 small ones
Parsley 1 sprig
Salt to taste
Pepper to taste
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Wine Tips
for your meals
Celery 1 stalk Carrots
Extra-virgin olive oil 4 spoonfuls
Onions 2 small ones
Parsley 1 sprig
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Scald and scrape the calf feet and then wash them in cold water. Fill a large pot with water, salt it and put the calf feet inside. Clean the celery and the carrot, wash them and add them to the pot. Then put the pot on the fire and let it cook for about 2 and a half hours. The feet will be ready when the meat starts to come away from the bone. At this stage drain and let it cool. Cut the meat into little strips and put them into a salad bowl.
Peel the onions and slice them finely, then wash and dice the parsley. Add them to the salad bowl with the meat and mix well with a wooden spoon.
Put a pinch of salt and pepper into a small bowl and add 4 spoonfuls of olive oil and whisk them together. Season the salad with it and serve at table. The Chef's tips Riviera del Garda Chiaretto is a 12.5° dry fresh wine with a rosy colour with ruby red streaks. Its perfume is delicate and is to be served at 15°C. Curiosity This starter is a typical dish of Lombardy very popular in the country when the most popular dishes could only be found in the richest restaurants. In spite of its "poor" origin, this salad has found an important place in international refined cuisine thanks to its delicate taste and genuine ingredients.
Peel the onions and slice them finely, then wash and dice the parsley. Add them to the salad bowl with the meat and mix well with a wooden spoon.
Put a pinch of salt and pepper into a small bowl and add 4 spoonfuls of olive oil and whisk them together. Season the salad with it and serve at table.
