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Peverada is a sauce that always contains pepper (pevere in Venetian dialect). Since the spice was once rare and expensive, it was fashionable for rich families to use it on or in everything, from soups to sauces, to broth. Peverada was also referred to as "the water in which beef has been cooked in" or "peppered broth". It was called piperatum in ancient Rome, and it was prepared by adding garum to pepper. Peverada is a sauce used as a common condiment in today's Italian cookery. The most popular is the recipe used in the Veneto area. |
4 anchovies fillets
2 oz. olive oil
2 cloves garlic
salt
1 bunch parsley
1 tsp. black pepper, fresh ground
1 slice soppressa (about 3 oz.)
2 cups beef broth
1 tbs. lemon juice
1 lb. duck liver
1 tbs. pomegranate juice
1 tbs. wine vinegar (or wine)
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See Also:
Fruits
Limone Costa d'Amalfi IGP
Limone di Sorrento IGP
Limone Femminello del Gargano IGP
Region
Veneto
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Mince the anchovies, one clove of garlic, parsley, soppressa and the duck liver. Heat the oil and the other clove of garlic. Remove when brown. Drop in the minced ingredients, except the liver. Stir constantly and, when golden brown, add the liver, a pinch of salt and the pepper. Sauté briskly for 2 mins. then add the broth and simmer for 15 mins. Then, add the lemon juice, pomegranate juice and wine vinegar; reduce for 5 more mins. and remove from heat. This sauce should be rather thick but fluid.
This sauce is excellent with duck, or other game, poultry and roasted meats. |
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