Pearà

Pearà is a traditional Italian sauce, originating from the Veneto region. The name 'Pearà' comes from the Italian word for pepper, 'pepe', reflecting the sauce's peppery flavor.

History

Pearà has been a staple of Venetian cuisine since the Middle Ages. It was traditionally served with boiled meats and broths, particularly during the winter months. The sauce's hearty, warming qualities made it a popular choice for festive meals, including Christmas dinners.

Ingredients and Preparation

The primary ingredients in Pearà are bread crumbs, beef marrow, broth, and a generous amount of black pepper. Some variations may also include garlic and nutmeg for additional flavor.

To prepare Pearà, the beef marrow is first melted in a pan. Bread crumbs are then added and toasted until they absorb the marrow. Broth is gradually incorporated, and the mixture is stirred continuously to prevent lumps from forming. The sauce is seasoned with black pepper and simmered for several hours until it thickens to a creamy consistency.

Serving

Pearà is typically served as an accompaniment to boiled meats, such as beef or pork. It can also be served with pasta, or used as a spread for bread. Despite its origins in Veneto, Pearà has gained popularity throughout Italy and is now enjoyed in many regions.

See Also

• Italian cuisine
• Veneto
• List of Italian dishes

This article is a stub related to food. You can help WikiMD by expanding it!