Pearà
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| Type | Sauce |
|---|---|
| Place of origin | Italy |
| Region or state | Verona, Veneto |
| Main ingredients | Breadcrumbs, stock, beef marrow, black pepper |
| Ingredients generally used | Butter, extra virgin olive oil, Parmesan or Grana Padano |
Pearà (Veronese dialect term; lit. 'peppered') is a traditional Veronese sauce made with breadcrumbs, beef and hen stock, beef marrow and black pepper.[1] It is served exclusively together with bollito misto, making lesso e pearà (lesso is Venetian for bollito), a typical dish unique to Verona and its surroundings.[2] It should not be confused with pevarada, a sauce made with chicken livers, with which it only shares the use of pepper.
Ingredients and preparation
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Preparation of pearà is closely linked to that of lesso, from whose stock it's made and whose meats it accompanies. Stock is made by simmering beef, hen and herbs (carrot, onion and celery); the complete recipe also includes calf's head and oxtail. Pearà is slow cooked in a traditional terracotta pot.
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