Simply Pearà. A rustic sauce enjoyed in Veneto alongside a good boiled meat. Although it was born on opulent occasions as a courteous gesture to the queen, this simple sauce was created to be served hot. To give it a bit more body given the very basic ingredients, a little beef marrow was added along with a generous grind of black pepper to give it vigor — and Pearà made its triumphant entrance into Venetian cuisine.
Although a less romantic theory is that it is a poor and popular dish, precisely because of the use of essential raw materials such as: stale bread, broth and marrow — because bones were present, there was a bit less meat around them.
The only drawback in these two versions seems to be the presence of black pepper, precisely because at the time the use of spices was still reserved for wealthy families and the common people only sensed the aromas.
However you choose to think about it, you will remain uncertain of its exact origins and must taste this delightful sauce, simple to prepare with creamy characteristics worthy of an excellent boiled meat.
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 15 Minutes
- Cooking time: 1 Hour 45 Minutes
- Portions: 4
- Cooking methods: Stovetop, Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients — Pearà: Good and Simple
I learned this sauce a few years ago from a colleague. I had the chance to make it creamy and well-peppered. Paired with a fatty Piedmontese boiled beef, I guarantee it becomes an integral part of the meal.
- 6 1/3 cups meat broth (A mixed broth is preferable. Beef or chicken are good substitutes)
- 2 1/2 cups breadcrumbs (If made from stale bread it's better. Store-bought breadcrumbs have a different texture.)
- 5 oz bone marrow (Beef)
- 3 tsp black pepper (freshly ground)
- 7 tbsp olive oil
- to taste salt
Tools — Pearà: Good and Simple
- Pots
- Spoons
- Tea towels
Steps — Pearà: Good and Simple
After preparing all the ingredients, start with the marrow…
First, melt the marrow in the olive oil, stirring continually until you obtain a creamy mixture.
Then add the breadcrumbs; I recommend stale bread that has been grated, it creates a different texture — generally, but especially noticeable in this preparation. Store-bought breadcrumbs are more compact and, when swelling, can make mixtures too gummy and dense. Finally, add the meat broth.
After mixing well, add the freshly ground black pepper — I recommend two teaspoons, and if you like it stronger, add more!
A crust will form on the bottom of the pot; this is normal, don’t be alarmed — it’s one of the characteristics of this sauce.
Let it cook for at least an hour and a half over very low heat; you can choose whether to make it more or less thick. Adjust the salt and serve with soft, flavorful boiled meat.
Personally, I also find it excellent as a special soup, especially during the winter months.
A few extra tips
Once you get to know it you will surely continue to prepare it. I’ll reveal a secret: my friend used to add pre-cooked borlotti beans the day after serving it with the boiled meat. Thus a legendary soup was born for cold evenings.
