Veronese Pearà Recipe
The origins of pearà are said to trace back to royalty. According to legend, Alboin, King of the Lombards, ordered a rich sauce to revive the appetite of his new bride, Queen Rosamund, who had been left starving after Alboin killed her father, King Cunimund. The sauce was successful, perhaps too much so, as Rosamund later orchestrated Alboin's murder with the help of her lover as an act of revenge. Since then, pearà has remained a beloved dish among the people of Verona. This traditional Veronese sauce is made from stale bread, marrow, broth, and black pepper.
Ingredients
- Stale bread – 2 oz.
- Fresh ox marrow – 4 oz.
- Beef broth – 1 L
- Freshly ground pepper – to taste
- Extra-virgin olive oil
Instructions
- Using a knife, remove the marrow from the bones.
- Melt the marrow over low heat.
- Once melted, pour it into a strainer to remove impurities.
- Place the marrow back into the pot over low heat.
- Add the finely grated breadcrumbs to the hot marrow and mix well by stirring with a wooden spoon.
- Add a drizzle of extra-virgin olive oil.
- Add some of the broth.
- Cook for at least two hours, adding the broth consistently throughout that time until all as been used up. Stir frequently.
- To finish, add plenty of freshly ground pepper.
Nutrition
Calories: 212kcalCarbohydrates: 5gProtein: 3gFat: 20gSaturated Fat: 9gCholesterol: 20mgSodium: 677mgSugar: 1g
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