Calves’ feet salad

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by: Debbi






This can he made with pigs' feet as well. If you buy whole feet, you will need to open them out once they are blanched. Alternatively, you can sometimes buy feet that have already been honed and opened up. If you don,t have a deep—fat fryer, use a deep saucepan no more than one—third full of oil — and don't turn away and forget about it while it is heating up. If necessary, cook the calves' feet in batches: preheat the oven before you start the preparation, then switch it off, and as you cook each batch, put then/1 into the oven to keep warm. If you wanted to serve this for a party, then rather than make the salad you could just serve the deep—fried strips with the mustard fruits in a pot, for people to dip the fritters into.




ingredients

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serves: 4

4 whole calves’ feet

1 3/4 cups white wine vinegar

1 lemon

3 tablespoons extra virgin olive oil

2 eggs

7 tablespoons all-purpose flour

7 tablespoons bread crumbs (made from bread that is 2 to 3 days old)

2 1/4 cups sunflower oil (for frying)

2 1/2 tablespoons mostarda di Cremona (finely diced if large)

2 handfuls of mixed salad greens

salt and pepper

Nutrition Facts
Calves’ feet salad

Servings Per Recipe: 4

Amount per Serving

Calories: 2513

  • Total Fat: 214.1 g
  •     Saturated Fat: 44 g
  •     Trans Fat: 4.7 g
  • Cholesterol: 421.8 mg
  • Sodium: 540.3 mg
  • Total Carbs: 27.4 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 4.9 g
  • Protein: 99.1 g
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preparation

1.  Put the calves' feet into a large pan of cold water, bring to a boil, then drain. Put them into fresh cold water and bring to a boil again. Reduce the heat and simmer for about 2 hours, until tender. The meat will start to come away from the bone, but not completely. Leave to cool down in the water for about half an hour, to let the meat firm up a little.

2.  Peel off the skin and remove any small hairs that might have been left behind. Take the meat off the bone with a knife, open it out and lay it flat on a tray. Cover it completely with the vinegar. Put another tray on top and weight it down, so the meat is pressed flat; that way it will be easier to cook and will look more attractive. Leave overnight in the fridge - up to 2 days if you want a more pronounced vinegary flavor.

3.  With a vegetable peeler, remove the zest from the lemon, taking care to leave the bitter white pith behind. Then out the zest into julienne strips. Squeeze the lemon., mix the juice with the olive oil and set aside.

4.  Bring a small pan of water to a boil, put in the strips of lemon zest. Then remove immediately with a slotted spoon. Bring the water back up to a boil, put the zest back in and remove it again immediately — this will soften it and take away a little of the bitterness.

5.  Cut the meat from tho calves' feet into strips or squares, whichever you prefer.

6.  Lightly beat the eggs in a bowl and season them. Put the flour on a plate and the bread crumbs on another, then dip each piece of meat first in the flour, then into the eggs, then into the bread crumbs. Do this carefully, because the meat needs to be completely coated with flour before clipping it into tho egg, but any excess flour should be shaken off, otherwise the egg will stick only in patches. Then make sure you clip the meat completely into the egg, again shaking off any excess — so when you dip it into the broad crumbs you got a nice even coating. (Don't be tempted to do another coating of egg and bread crumbs as it will be too thick, and all you will taste is broad crumbs.)

7.  Preheat the sunflower oil to about 36O°F (to the point where if you put in a little morsel of bread it will start to fry). Put in the pieces of breaded calves’ feet and fry for 2 to 3 minutes, moving them around with a fork or metal spoon, until golden all over. Remove, drain on kitchen paper and season with a little salt.

8.  Drizzle your serving plates with the mustard fruits. Mix the salad leaves with the lemon zest, season with salt and pepper and toss with the reserved lemon oil. Pile the salad up on the plates and arrange the pieces of calves' feet around.

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