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Pearà is a thick bread sauce made in the Veneto region of Italy, usually served with boiled meats such as bollito misto.

It is made from bread crumbs, beef marrow, butter or olive oil, ground pepper and broth, simmered slowly for 2 to 3 hours/

You start with equal amounts of butter and bone marrow which you heat, and stir to melt together.

Then you add fine bread crumbs, enough to absorb all the fat. You then add broth, simmer for a few hours, then season with ground black pepper.

It is best if the bread is stale. In fact, some recommend toasting the bread first before making the bread crumbs.

Not the same as peverada.

Language Notes

Pearà is a Venetian word meaning "pepper."

See also:


Agrodolce; Applesauce; Au Jus; Barbeque Sauce; Black Mint Sauce; Chile con Queso; Chimichurri Salsa Recipe; Chippie Sauce; Cranberry Sauce; English Sauces; Fermented Black Beans; Finadene Sauce Recipe; Finadene Sauce (for fish) Recipe; Finadene Sauce; Fish Sauces; French Sauces; Fry Sauce; Gravy; Green Sauce; Harissa; Hoisin Sauce; Instant Flour; Japanese Sauces; Ketjap Manis; Liebig's Extract of Meat; Lizano Sauce; Maggi; Melba Sauce; Mojo Sauces; Mojo (Cuban); Mole; Murri; Parsley Sauce; Pasta Sauce; Pearà; Pesto Modenese; Pipián Paste; Pique Criollo; Pique Seasoning; Pizza Sauce; Raita; Reducing; Salmuera; Sambals; Sauces; Sriracha Sauce; Tabasco Green Pepper Sauce; Tabasco; Tapenade; Tomato Sauce; Truffle Butter; Vatapá; Walnut Sauce; White Sauce; XO Sauce

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Oulton, Randal. "Pearà." CooksInfo.com. Published 20 September 2010; revised 20 September 2010. Web. Accessed 03/20/2018. <http://www.cooksinfo.com/peara>.

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