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Ingredients
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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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How to make the salsa peverada: 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 min. then add the broth and simmer for 15 min. Then,
add the lemon juice, pomegranate juice and wine vinegar; reduce for 5 more min. and remove from heat. The salsa peverada should be rather thick but fluid.
The salsa peverada is excellent with duck, or other game,
poultry and roasted meats.
Recipe courtesy of The Italian Trade Commission.
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