Veal tendons

Typical of the most important Sundays and an essential part of religious celebrations, these dishes require simple but lengthy and patient preparation, which in these times of rushed cooking has made them less and less common on family tables. A typical dish of Lombardy, especially in the city of Milan. Nervetti are the cartilage from the knee and shin of veal. They are cleaned, washed thoroughly, and boiled slowly with the most classic aromatics: carrots, celery, and coarse salt. While in the past they were the traditional accompaniment to a glass of white wine in taverns, today they are enjoyed in salads or accompanied by toasted polenta.