Non-VegetarianVeneta cuisine Main Course

Pearà

Name: Pearà
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Veneta
Ingredients: 60 g beef bone marrow; 30 g Unsalted butter; 15 ml Extra virgin olive oil; 150 g fine dry breadcrumbs; 1000 ml rich mixed beef and poultry broth; 6 g Black peppercorns; 2 g Fine sea salt; 30 g grana padano pdo

Pearà is Verona's iconic, velvety peppery bread sauce made with beef marrow and rich broth, traditionally served hot alongside boiled meats (bollito misto).

🇮🇹Italy· Veneto

Prep: 15 min
Cook: 80 min
Total: 95 min
Servings: 4
Difficulty: Easy
Calories: 310 kcal

Ingredients

0 of 8 gathered

Servings

60 g beef bone marrow — finely chopped
30 g Unsalted butter — diced
15 ml Extra virgin olive oil — mild fruity style
150 g fine dry breadcrumbs — from stale crustless white bread
1000 ml rich mixed beef and poultry broth — piping hot and strained
6 g Black peppercorns — freshly coarse-ground (about 2 tsp)
2 g Fine sea salt — adjust to broth salinity
30 g grana padano pdo — finely grated

Equipment

•Terracotta pot or heavy saucepan
•Wooden spoon
•Ladle
•Fine grater
•Pepper mill

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 18 g
carbs: 28 g
fibre: 2 g
protein: 9 g
calories: 310 kcal

Instructions

1
Melt the butter with the olive oil in a heavy-bottomed terracotta pot over low heat.
2
Add the chopped beef marrow and stir gently until completely rendered and melted into the fat.
3
Stir in the dry breadcrumbs and toast gently for two minutes until warm and fragrant.
4
Pour in two ladles of boiling broth while stirring rapidly to prevent any lumps from forming.
5
Gradually add the remaining hot broth ladle by ladle, stirring until smoothly incorporated.
6
Add the freshly coarse-ground black pepper and bring the sauce to a very gentle simmer.
7
Simmer uncovered on the lowest heat setting for at least 70 minutes without vigorous boiling.
8
Stir occasionally with a wooden spoon, ensuring the base does not catch or scorch.
9
Fold in the grated Grana Padano cheese just before taking the pan off the heat.
10
Check the texture for a soft, velvety consistency and serve hot alongside boiled meats.

Chef's tips

A traditional terracotta pot (tegame di coccio) diffuses the low heat best and prevents scorching during the long simmer. Grind the black pepper coarse and fresh, as the dish takes both its name and warming character from a generous amount of pepper.

Ingredient substitutions

beef bone marrow → equal weight of unsalted butter, though the authentic savoury depth will be milder
Grana Padano PDO → Parmigiano Reggiano PDO

Storage

Keep leftover pearà in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat slowly in a small pan over low heat, beating in a splash of boiling stock to restore creaminess.

Common mistakes to avoid

•Boiling the sauce rapidly, which makes the breadcrumbs separate from the fat rather than emulsifying.
•Using cold stock, which shocks the rendered marrow and causes an oily split.
•Using factory-made powdered breadcrumbs instead of grated stale rustic bread.

Serving suggestions

Spoon generously alongside boiled beef brisket, tongue, and cotechino sausage.Serve immediately in warm bowls straight from the terracotta pot.Pair with a classic Veronese red wine such as Valpolicella Classico or Ripasso.