the parts generally used in the cooking are the tongue and the brain (specially of the veal)
animelle/cervella di vitello (brain)
fried or boiled are a classic of the poor cooking of Northern Italy
the tongue is a classic of the mixed boiled meats specially in Lombardy, Veneto and Piedmont
cured beef tongue: it is a traditional Lombard salami, very cheap but tasty.
It is prepared rinsing well and removing all the skin, then it is beaten for making it tender. Then must be rubbed with spices and saltpeter and boiled for at least 2 hours in water with vinegar.
not very tender but tasty, the meats derived from this part of the body require long cooking time and combine well with strong sauces. They are then good for stewed, braised and for a good broth.
They were very used in the traditional cooking, that needed to find proteins at a cheap price. They have also many nutrition proprieties. Due to their strong flavor and consistence sometime are not appreciated
very famous "fegato alla veneta" with onions
traditionally served in soups, with vegetables and beans
it is to be remembered as ingredient for ancient soups. A long preparation is required. come as "riso e corada" of Milan (rice and lung)
traditional cooking is "trifolato" with parsley
- "Stinco" e ginocchia
- shank and knees
with this poor cut are made many traditional dishes
The knee is the basis for the "nervetti" (the nerves) or it is used for obtaining a natural gelatin.
Stinco ( shank)
The shank can be cooked both baked or roasted
midollo ( marrow)
it is the basic ingredient for the "risotto alla Milanese"
to be eaten after long and spicy cooking. If you like very lean meat it is not good for you…
|not in the cuts table|
It is a sausage made with the blood. There are many varieties either with mixes meats or only of pig. It is possible to recognize them from the dark color and the soft consistence.
Indispensable for the meat paté. Available only on demand.
considered a specialty and also... aphrodisiac are available only on demand.