PEARA’
This marvelous sauce and its poor ingredients recall in my mind a rural image of a time in which you cooked with what you had in the house, trying to add proteins for the winter. This sauce is typical from Veneto (dating back to the VI century!) and my grandmother used to love it and always made it with the Bollito misto at Christmas!
The base of this sauce is made of old bread, bone marrow and bouillon, with the addition of a lot of pepper (pearà means ‘peppered’). My grandmother version has also got a bit of grated parmesan, to be added at the end.
Pearà is simply delicious with its round and creamy taste. This is given by the bone marrow: when not cooked it has got this beautiful pink colour and its consistency is like butter.
Use the bouillon made with the different cuts of meat for the Bollito misto.
- 125g breadcrumbs (better if from your old bread or from bakery)
- 50g Bone Marrow
- 15g Butter
- 600g Bouillon
- 25g grated Parmesan
- 2 Tablespoons Black Pepper
- Salt
- Clean surface areas and get your ingredients nice and ready.
- In a medium size pot melt the butter and the bone marrow, crashing this last one.
- On medium heat pour in breadcrumbs and mix them (keep stirring) with the butter and bone marrow until brownish.
- Pour 400g of hot bouillon and turn heat to low. Stir often otherwise the bottom gets hard.
- Add the pepper and the salt.
- When you check and stir add hot bouillon as the bread absorbs the liquid.
- The consistence has to be dense but liquid, not runny.
- Add the grated parmesan at the end, when you have taken it away from the heat.
- 125gr Paniermehl (selbstgemachtes oder vom Bäcker schmeckt gut)
- 50gr Knochenmark
- 15gr Butter
- 600gr Bouillon
- 25gr geriebener Parmesan
- 2TL schwarzer Pfeffer
- Salz
- Arbeitsfläche reinigen und Zutaten bereitstellen.
- In einem mittelgossen Topf die Butter und zerkleinertes Mark schmelzen.
- Bei mittlerer Hitze Paniermehl unter ständigem Rühren mit der Butter und dem Mark mischen, bis alles eine bräunliche Farbe annimmt.
- 400gr heisse Bouillon dazugiessen und bei kleiner Hitze alles gut vermischen.
- Falls das Paniermehl die Flüssigkeit ganz aufgesogen hat, giessen Sie noch heisse Bouillon nach.
- Die Konsistenz sollte schön sämig sein, nicht zu flüssig.