Recipe · Veneto · Verona
Pearà
the sauce of bread, marrow and pepper that goes with Verona's mixed boiled meats
preparation
How it is made
Quantities are for 6 people. The steps are in the order you do them.
- cut the marrow into small pieces and melt it in a pan over a low heat together with the butter, stirring slowly
- when the fat has melted completely add the grated bread, stir and let it toast for a few minutes, turning it often
- add the hot broth a ladle at a time, stirring without stopping as you would for a risotto, and keep going for at least two or three hours over a very low heat, topping up the broth as it is absorbed
- the pearà should turn out creamy and velvety: at the end adjust the salt, grind plenty of black pepper over it, stir in the Grana Padano and mix until the cream is smooth
- serve it hot beside boiled beef, tongue, cotechino and hen; it holds up well with roasts and grilled meats too
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