Description
Peverada sauce is a normal dish of Trentino food, prepared with stagnant bread and fresh sausage, not to be puzzled with the Venetian sauce of the exact same name with chicken livers. To make this yummy sauce you require to utilize fresh lucanica from Trentino, a sausage that is the lead character of many conventional meals, consisting of canederli. Exceptional to delight in as a rustic and yummy soup, alone or with polenta.
Components
200 g of stagnant bread;
500 ml of meat broth;
300 g fresh Lucanica from Trentino; to taste additional virgin olive oil; to taste ground black pepper.
Directions
Carefully grate the stagnant bread and toast it in a pan with a drizzle of additional virgin olive oil, up until it appears a little golden and aromatic. Include the hot meat broth and combine with a whisk so that no swellings form and season the soup with black pepper to taste. Eliminate the housing of the fresh lucanica, cut them into little pieces and include them to the bread soup. Prepare the peverada sauce over low heat for thirty minutes, stirring sometimes. As quickly as the soup appears thick and full-bodied, you can serve it, still hot and steaming. We advise seasoning it with a drizzle of raw additional virgin olive oil.
Note
If you do not have stagnant bread readily available, you can change it with breadcrumbs. For a more extreme flavour, likewise include an entire clove of garlic, which you can get rid of at the end of cooking.
Likewise attempt the bread and escarole soup and the Umbrian panzanella with stagnant bread.
