Pearà (Veronese dialect term; lit. 'peppered') is a traditional Veronese sauce made with bread crumbs, beef and hen stock, beef marrow and black pepper.^[1] It is served exclusively together with bollito misto, making lesso e pearà (lesso is Venetian for bollito), a typical dish unique to Verona and its surroundings.^[2] It should not be confused with pevarada, a sauce made with chicken livers, with which it only shares the use of pepper.

Ingredients and preparation[edit]

Preparation of pearà is closely linked to that of lesso, from whose stock it's made and whose meats it accompanies. Stock is made by simmering beef, hen and herbs (carrot, onion and celery); the complete recipe also includes calf's head and oxtail. Pearà is slow cooked in a traditional terracotta pot.

See also[edit]

References[edit]