Today I would like to offer you a very special sauce typical of Veronese, which goes divinely with mixed boiled meat and cotechino: I'm talking about Pearà. This sauce was so named to emphasize one of the main ingredients that compose it, namely pepper. This sauce is prepared with meat broth, ox marrow, breadcrumbs and grated parmesan. Let's find out the recipe together.
Video of the Recipe
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Identity Card of the Recipe
- 189 KCal Calories per serving
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Ingrediants
- About 600 ml of meat broth
- 30 g of grated Parmesan cheese
- 1 piece (about 20-25 g) of ox marrow
- About 80 g of breadcrumbs
- 1 large spoonful of pepper
- q.s. of salt
Materials Needed
- Casserole with lid
- Colander
- Wooden spoon
- Ladle
- Whip
Preparation
- Remove the marrow from the ox bone and melt it in a saucepan adding very little broth.
- Cook slowly for 15 minutes.
- With the help of a sieve, filter the liquid to remove impurities and put it back to cook.
- Toast the breadcrumbs in the melted ox marrow. Once toasted, slowly and little by little hydrate the breadcrumbs by adding the right amount of hot broth, just enough to obtain a creamy sauce: the consistency must not be too fluid but not too compact.
Did you know that
The right amount of ingredients depends on personal taste and the type of breadcrumbs used. If you want a thick pearà, add more breadcrumbs; to obtain a more velvety sauce, more broth will have to be added.
Some recipes require the use of additional fat (olive oil): I personally recommend this version without oil!- Then add the grated parmesan, salt and a lot of pepper. You can use black pepper or white pepper. Some recipes require the use of mixed pepper. Mix well with a whisk or a wooden spoon.
- Now cook over very low heat for an hour or more: the pearà must simmer.
- Serve the pearà very hot, together with boiled meat or cotechino.
Alice's comment - PersonalCooker
In my area, pearà never fails during Sunday lunches in the autumn months and has almost become an “obligatory” sauce to be served at Christmas with mixed boiled meat or with cotechino and lentils.Nutritional values and Health Comment on the recipe
Pearà - Sauce for Boiled Meat - is a condiment / accompaniment for dishes. It has a rather high caloric intake with a prevalence of complex carbohydrates; lipids are not negligible while proteins represent the least incisive macronutrient. The cholesterol of Pearà - Sauce for Boiled Meat - is quite low but the prevalence of saturated fatty acids precludes the use of the food in case of hypercholesterolemia. The fibers are not particularly high. The average portion of Pearà - Boiled Meat Sauce is modest, about 10-20g (20-40kcal).
