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Batsoà, calf’s foot in aspic

Batsoà, calf’s foot in aspic

Appetizers

Pied de veau from Piedmont: a calf’s foot cooked with vegetables, then drained and reduced to form a meat jelly, which is sliced thinly and served cold.

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Recipe from Carlosavio, K.Weise, Pietrodn and 7 other contributors, adapted by Recette de cuisine ·

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Batsoà is a traditional Piedmontese dish: a calf’s foot that is slowly cooked and then transforms into a meat jelly once it has cooled.

Ingredients and directions

  • Prep time20 min
  • Cook time3 hr
  • Total3 hr 20 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodCooking followed by freezing
  • Estimated cost$2.06 $0.34 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

6 people
  • $0.21
  • $0.08
  • $0.39
  • $0.06
  • $0.88
  • $0.40
  • $0.04

Prices from US supermarkets for 4 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Place the foot in cold water that has been brought to a boil, along with aromatic vegetables (onion, celery, carrot), until the flesh separates from the bones.
  2. Remove the feet and discard the bones, which you can throw away with the vegetables. ≈ 3 min
  3. Cut the meat into thin strips. Allow the broth to cool until the fat forms a white layer, then skim off the fat. Return the meat to the broth, add vinegar to taste, and bring to a boil again.
  4. Bring to a boil until the liquid is absorbed and a gelatinous mass of meat forms. Drain in a colander and let it cool.
  5. Once it has cooled, cut the dough into thin slices. ≈ 8 min

The bill

Batsoà, calf’s foot in aspic

  • 1 onion$0.21
  • 1 stalk of celery$0.08
  • 1 carrot$0.39
  • vinegar$0.06
  • olive oil$0.88
  • pepper$0.40
  • salt$0.04

Total$2.06

that's $0.34 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 pound of veal (or pork)
  • 1 onion
  • 1 stalk of celery
  • 1 carrot
  • vinegar
  • olive oil
  • pepper
  • salt

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