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.
Pearà is a Venetian word meaning “pepper.”