Pearà

Pearà

Pearà is a bread sauce made only for boiled meats. It takes a little time but it is well worth the effort. This is a classic dish in my region of Italy. It can be found on the menu of most restaurants or trattorias during the winter months.

Ingredients:

2 cups dry bread crumbs
2 Tbsp. marrow from beef bones or 2 Tbsp. butter
4-5 cups good meat broth
2 Tbsp fresh ground parmesan (optional)
salt and pepper to taste


Instructions:

1. In a pan heat the marrow or butter.
2. Add the bread and mix in until al the fat is soaked up.
3. Add the broth and a pinch of salt. It should be thick and creamy without being too soupy.
4. Reduce to a simmer and cover. Let it cook for 3 hours stirring occasionally.
5. Towards the end check the saltiness and add a bit if necessary.
6. ust before it is finished add the parmesan and pepper. The pepper should stand out without overwhelming the dish.

Notes:

The better your broth is the better it will come out. If you can't get your butcher to prepare you the marrow just use butter. Don't put too much pepper. It's better to add it a bit at a time until the desired strength is reached.

You will not find the parmesan in other recipes for Pearà, it's a touch that I learned from my mother.

When you make boiled meat serve this sauce together with Green Sauce.

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