Bollito con pearĂ
Bollito con pearĂ is a traditional Veronese dish that captures the essence of local cuisine: boiled meats served with a rich and distinctive sauce made from toasted bread, marrow, and pepper. The pearĂ , a name that likely derives from the abundant pepper it contains, is a dense and savory sauce that pairs perfectly with the tender meats of bollito misto, creating an elegant and flavorful combination.
Preparation
- 1
Begin preparing the bollito by making the broth: bring water to a boil in a large pot, add the meat cut into uniform pieces, whole vegetables (onion, carrot, celery), and salt. Simmer gently for about 1 hour and 45 minutes until the meat is tender.
- 2
Meanwhile, prepare the pearà : cut the day-old bread into cubes and toast them in the oven at 180°C until they become crispy.
- 3
Finely chop the toasted bread until it reaches a breadcrumb-like consistency.
- 4
In a mortar, grind the black pepper generously and mix it with the chopped bread.
- 5
Add the softened bone marrow and mix well until you achieve a homogeneous mixture.
- 6
Slowly pour the hot broth into the bread and marrow mixture, stirring continuously until you obtain a dense and creamy sauce. Adjust the salt and pepper to taste.
- 7
Drain the meat from the broth and arrange it on a serving platter.
- 8
Pour the warm pearĂ over the boiled meat and serve immediately, optionally accompanied by side vegetables and hot broth served separately.
Chef's Tips
The pearĂ should be a dense but creamy sauce: if too thick, add more broth; if too liquid, add more chopped bread. The secret lies in the generous amount of pepper and the quality of fresh marrow.