PearÃ
Pearà is the typical peppery sauce from Verona, the traditional accompaniment to bollito (boiled meats). A dense cream of breadcrumbs, beef marrow, broth and plenty of black pepper, slowly cooked for hours. It's the sauce that sets Veronese bollito apart from all others.
Without pearà , bollito is simply not complete in Verona.
Preparation
- 1
Melt the beef marrow and butter over low heat.
- 2
Add the breadcrumbs and lightly toast.
- 3
Pour in the hot broth gradually while stirring constantly.
- 4
Add plenty of freshly ground black pepper.
- 5
Cook over very low heat for 2-3 hours, stirring occasionally and adding more broth if it becomes too dry.
- 6
Pearà is ready when it reaches the consistency of a dense cream.
Chef's Tips
Pearà must cook long and slowly—that's the secret. The pepper should be generous and abundant. Serve piping hot alongside the bollito.