What are
What are nerves?
Nervetti is the name of a food of animal origin, normally considered meat - even if they are not made up of muscle tissue - but more specifically classified in the fifth quarter of the animal.
The nerves are part of the first fundamental group of foods - foods rich in high biological value proteins, specific vitamins and minerals. Contrary to what most people believe, they are low calorie foods, lean and without large concentrations of saturated fat and cholesterol. They therefore lend themselves to most diets; in the next two paragraphs we will go into more detail.
It is not a matter of nerves properly called, or of organs, such as offal - for example, the liver as a food, the heart as a food, the brain as a food, tripe, lungs as food, the spleen as food, etc. - let alone food rinds or bone marrow. The nerves are instead constituted, from the anatomical point of view, by the cartilaginous articular capsules of the lower limbs obtained from the calf or pig. The animal of origin changes according to the location; in Emilia Romagna, for example, those of pork are highly appreciated, while in Lombardy calf is preferred.
Nervetti are typical products of the Padan gastronomic tradition; on the other hand, their consumption, as is the case for most of the fifth quarter, is gradually decreasing. They are consumed more abundantly in the Milan area, where the recipe of Nervetti Salad is particularly famous - "gnervitt or nervitt in insalàda".
Nutritional Properties
Nutritional properties of nerves
Note : the common nutritional tables do not have sufficiently exhaustive data, which is why both nutritional properties and the dietetic application of nerves have been written approximately on the basis of the cito and histological composition of the cartilages.
The nerves belong to the first fundamental group of foods - nutritional source of essential amino acids, mineral salts and specific vitamins.
They have an average energy intake, not too high but not even comparable to that of lean meats; calories are essentially provided by proteins, while lipids are almost absent.
As for nerve carbohydrates, most bibliographic sources indicate that they are almost or totally absent. On the other hand, cartilages should contain considerable levels of glucosamine, a particular type of amino sugar - a precursor of cartilage. It is therefore possible that, due to its substantial difference with respect to common dietary glucides, this molecule tends to be classified as a source of nitrogen or other nutrient - for the specific related amino group. With regard to peptides, these are mainly of high biological value, ie they contain all the essential amino acids in the right quantities and proportions with respect to the human protein model.
deepening
Cartilages, rich in glycosaminoglycans - which in turn contain glucosamine - are widely used as an extraction raw material for supplements aimed at joint health. In reality, the effectiveness of these products is quite controversial, both as preventive agents and as a therapy in the event of degeneration. However, rather than taking over-the-counter products, it may be advisable to include nerves in the diet.
Nerves contain no fiber and cholesterol should be of little significance. The main molecules potentially responsible for food intolerance are absent: lactose, gluten and histamine. The purines are well present but in smaller quantities than the organ offal. They contain a significant percentage of phenylalanine.
Regarding vitamins, nerves should provide satisfactory levels of several water-soluble vitamins, in particular of group B. Among the various we mention: thiamine (vit B1), riboflavin (vit B2), niacin (vit PP), pyridoxine (vit B6) and cobalamin (vit B12); they may also contain vitamin C (ascorbic acid), as a precursor to collagen. As for minerals, nerves are distinguished by significant concentrations of: iron - highly bioavailable - zinc, phosphorus and potassium.
Diet
Nervetti as a food in the diet
Nervets are fairly inexpensive but nutritious foods that lend themselves to the ordinary diet of most of the general population.
Being hypocaloric, hypolipidic and with little cholesterol, they have no contraindications in food therapy against overweight and the most common replacement pathologies, such as hypercholesterolemia, hypertriglyceridemia, primary arterial hypertension and type 2 diabetes mellitus.
Excessive portions of nerves are considered inadequate for the diet of subjects with digestive complications such as dyspepsia, gastritis, gastroesophageal reflux disease, gastric ulcer and duodenal ulcer.
For the average concentration of purines - lower than offal but comparable to that of meat - nerves are contraindicated in significant portions and with frequency of normal consumption in the diet against hyperuricemia and of those suffering from uric acid kidney stones. Containing phenylalanine, they should be avoided or taken with extreme moderation in the case of phenylketonuria.
Due to the absence of lactose, gluten and histamine, they have no contraindications in the diet of milk sugar intolerant, celiac and histamine intolerant.
Nervets, rich in proteins of high biological value, can be considered useful in the diet of those who find themselves in conditions of increased protein requirements; for example: pregnancy and lactation, growth, extremely intense and / or prolonged sports, old age - due to an eating disorder and a tendency to malabsorption - malabsorption, recovery from specific or generalized malnutrition, debasement, etc.
The nerves could be a good source of bio-available iron; in this case they would contribute to favoring the coverage of nutritional needs, which are greater - and therefore correlated to a higher incidence of iron deficiency anemia - in fertile and pregnant women, in marathon runners and in vegetarians - especially in vegans. Eating nerves also favors the coverage of phosphorus, an abundant mineral in the diet but of which the body has a great need - for bones, for phospholipids of cell membranes and for nervous tissue. Also the zinc content should be more than appreciable; this antioxidant mineral performs many functions such as hormonal and enzymatic production. The nerves are not to be considered an essential source of potassium, but they nevertheless contribute to the coverage of the specific requirement - greater in case of increased sweating, for example in sports, increased diuresis and diarrhea; the lack of this ion induces, especially related to lack of magnesium and dehydration, the onset of muscle cramps and general weakness. Potassium - like magnesium - is an alkalizing agent necessary for the functioning of the membrane potential; it can be very useful in the fight against the pathology of primary arterial hypertension.
The nerves should contain many B vitamins, all coenzyme factors of great importance in cellular processes. They can therefore be considered an excellent support for the functioning of all body tissues.
The nerves are obviously not allowed in the vegetarian and vegan diet; they are also inadequate in the Hindu and Buddhist diet. If coming from animals granted and slaughtered according to the regulation, they should not have contraindications for Muslim and Jewish diets.
The average portion of nerves is 100-150 g (90-135 kcal).
Kitchen
Nerves in the kitchen
Nervets are a very tasty food; however they require a lot of attention during cooking. To understand what role this process can play in the success of the dish, it is necessary to understand "what they are made of".
From the histological point of view, the nerves are composed primarily of cartilaginous tissue. All cartilages have a specialized connective tissue base, with support and joint flow function. On the other hand, many do not know that cartilages are not all the same; that of the nerves is of fibrous type, while the cartilage of the ears and of the epiglottis, for example, is of the elastic type.
In the kitchen, recognizing the various types of cartilage is not a negligible detail. This is because, as we have said, cartilage is mainly composed of connective tissue, of which however there are various types. Depending on the composition, the connective tissue - therefore the cartilages - have different chemical-physical characteristics. This takes on great importance in cooking. In fact, to change the consistency of the cartilages making them soft, it is necessary to apply a fairly prolonged heat treatment that can change drastically depending on the cut - therefore to the type of cartilage.
In general, but in a different way, all connective tissues are sensitive to heat. Some break down easily with not too intense cooking, others require very high temperatures. To prepare the nerves it is therefore necessary to cook them properly; in particular it is recommended to dip them in cold water - with vegetables and herbs - and let them simmer for up to 3 hours. Once tender, they must be drained, cooled and can be enjoyed alone or in salads - with raw onion, oil, salt, pepper and vinegar; some also add beans and parsley, or pickled onions instead of the onion.
The recommended food and wine pairing is with white wines - or rosé - still.
