Aurelia (Capraro)Di Salvo, Como
(Yield: 4 servings)
2 calf feet
8 cups water
1 carrot (diced)
1 celery stalk (diced)
1 onion (diced)
bouquet of herbs
(thyme, rosemary, bay leaf)
3½ tablespoons butter
1 cup white beans (cooked)
10 sage leaves
3 tablespoons heavy cream
freshly grated nutmeg
salt and freshly ground pepper
grated Parmesan cheese
1. Put calf feet in large pot of salted water (8 cups), add carrot, celery, and onion, bouquet of herbs and salt. Allow to boil covered for 4 hours.
2.When feet are well-cooked remove and allow to cool. Separate the nerves, cut into pieces, and set aside.
3.Using a fine strainer, strain cooking liquid and reserve.
4.In saucepan over medium heat, add 4 cups of reserved liquid, and then add beans and sage. Cook for 5 to 7 minutes. Add heavy cream and pinch of nutmeg; stir well. Cook for 2 minutes. Add reserved nerves and cook for another minute. Remove from heat. Season with salt and pepper and a sprinkling of grated cheese.
Serve hot as an antipasto.