Nervetti con Bagulin di Bormio

🐂 Nervetti with Bagulin from Bormio: a typical Valtellinese recipe

A cold appetizer or a warm second course of tradition, rich in flavor and character 🥩🌶️🥔

Introduction

The nervetti with Bagulin from Bormio are a typical dish of Valtellinese tradition, prepared with veal bones from which the delicacies known as "nervetti" are obtained, paired with colorful peppers, onion, and parsley in a flavorful marinade.
Served cold as a rustic appetizer or warm as a second course, the nervetti pair perfectly with the Bagulin, which are new potatoes cooked with their skin and flavored with aromatic herbs.
A dish that evokes peasant memory, authentic, rich in taste and perfect for rediscovering the ancient flavors of alpine tables. ⛰️

📝 Ingredients (for 6 people)

For the nervetti:

• 5-6 veal bones (not completely boned)
• 1 onion
• 1 red pepper
• 1 yellow pepper
• 4 tablespoons of extra virgin olive oil
• 2 tablespoons of white wine vinegar
• 1 tablespoon of chopped parsley
• Salt and pepper to taste
• A sprinkle of lemon (optional)

For the Bagulin:

• New potatoes with skin (about 1 kg)
• Chopped parsley to taste

👩‍🍳 Step-by-step preparation

👉 Nervetti:

1. In a large pot, boil the veal bones in salted water for about 4-5 hours over low heat.
2. When cooking is complete, scrape the nervetti from the bones and transfer them to a rectangular mold (like a loaf pan), to shape and facilitate cutting.
3. Let cool completely. The nervetti will naturally solidify.
4. Remove them from the mold with the help of a bit of hot water, then cut them into cubes or strips (1×1 cm).
5. Slice the peppers and onion into thin strips.
6. In a large bowl, combine the nervetti with the vegetables, chopped parsley, extra virgin olive oil, vinegar, and a light squeeze of lemon. Adjust with salt and pepper.
7. Serve cold as an appetizer or warm as a second course, pairing them with the Bagulin.

👉 Bagulin (new potatoes):

1. Wash the new potatoes well and cook them whole with the skin in salted water until they are tender.
2. Slice them and sprinkle with chopped parsley before serving as a side to the nervetti.

🍽️ Perfect for…

• A typical and rustic appetizer
• A nourishing and original second course
• Those who love the authentic flavors of alpine cuisine

The images of the dishes are merely indicative and do not necessarily correspond exactly to the recipe