Simply Pearà. A rustic sauce that is consumed in Veneto with a good boiled meat. Although it was born in times of opulence, with a gentle gesture of help to the queen, this simple sauce was created to be served hot. And to give it a bit of substance given the very simple ingredients, a little beef marrow, a generous grind of black pepper to give strength, and pearà makes its triumphant entry into the Venetian kitchen.
Although a less romantic theory suggests it is a poor and popular dish, precisely because of the use of essential raw materials such as: stale bread, broth, and marrow, since bones were present, the meat around was a little less.
The only downside 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 simple people only felt the aromas.
However you want to think about it, we will remain with the doubt of uncertain origins; you must taste this delicious sauce, easy to prepare with creamy characteristics worthy of an excellent boiled meat.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop, Slow Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
I discovered this sauce a few years ago from a work colleague. I had the chance to prepare it creamy and well-peppered. And accompanied by a boiled Piedmontese fatty beef, I assure you it becomes an integral part of the meal.
- 6 cups meat broth (Mixed is preferable. Beef or hen are excellent substitutes.)
- 10.5 oz bread crumbs (If from stale bread, even better. Purchased bread crumbs have a different texture.)
- 5 oz marrow (Beef)
- 3 tsp black pepper (freshly ground)
- 3.4 oz olive oil
- to taste salt
Tools
- Pots
- Spoons
- Tea Towels
Steps
After preparing all the ingredients, start with the marrow…
First, melt the marrow in olive oil, stirring continuously until you obtain a creamy texture.
Then add the bread crumbs; I recommend stale bread, then grated. It creates a different consistency, generally, but in these preparations, it is more noticeable. Purchased bread is too pressed and, when swelling, creates mixtures that are too sticky and compact. Finally, add the meat broth.
After mixing well, add the freshly ground black pepper, I recommend two teaspoons, but if you add more, even better!
A crust will form at the bottom of the pot, don’t be alarmed; it is one of the characteristics of this sauce.
Let it cook for at least an hour and a half on a very low flame; you can choose whether to make it more or less dense. Adjust with salt and serve with the tender and flavorful boiled meat.
I personally find it excellent even as a special soup, especially in the winter period.
Some More Tips
Once you know it, you will surely continue to prepare it. I’ll let you in on a secret: my friend added, the day after serving it with the boiled meat, already cooked borlotti beans. Thus was born a mythical soup for cold evenings.
