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1
Place the nervetti in a large pot and cover generously with cold water. Add the bay leaves and cloves. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 3–4 hours, skimming occasionally. The dish is done at this stage when the cartilage yields completely to a skewer or the tip of a knife — there should be no raw resistance, only a firm, gelatinous give.
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2
Remove the pot from the heat. Allow the nervetti to cool entirely in their own broth — do not drain prematurely. Once at room temperature, transfer to the refrigerator and rest in the broth until the liquid begins to set to a loose jelly. The surface will appear trembling and lightly opaque.
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3
Lift the nervetti from the set broth and slice into pieces of roughly 1–2 cm. The cross-section should reveal alternating layers of firm cartilage and translucent gelatinous tissue.
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4
Combine the sliced nervetti with the very thinly sliced raw onion, capers, and parsley. Dress with the white wine vinegar and olive oil. Season with salt. Toss to coat evenly. The vinegar must be assertive — taste and correct: the dressing should cut clearly through the richness of the collagen.
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5
Set aside at room temperature for at least 30 minutes before serving — do not serve directly from the refrigerator. The surface will lose its glassy chill and the aromas of onion, parsley, and vinegar will open fully. The dish is ready when the onion has softened very slightly at the edges while retaining its raw pungency.