Peverada di Treviso

Name: Peverada di Treviso (Treviso Pepper Sauce)
Cuisine: Italian
Ingredients: 4 tbsp extra-virgin olive oil; 1 carrot, cut into very small cubes; 1 onion, very finely chopped; 1 tbsp white wine vinegar; 5 tbsp dry white wine; 100 ml (3½ fl oz) chicken stock; 1-2 tsp black pepper, not too finely ground; 3 anchovy fillets, finely chopped; 100 g (3½ oz) speck, cut into strips, then into small cubes; 300 g (10½ oz) very fresh chicken livers, cleaned and very finely chopped; zest of ¼ lemon; 2 tbsp finely chopped flat-leaf parsley; salt

Treviso Pepper Sauce

Preparation info

For
4-6

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

In and around the town of Treviso in Northern Italy, this sauce, not to be confused with the totally different peara of Verona, is a must for serving with chicken, guinea fowl, pigeon and most game. It comes in many versions but the abundant use of black pepper is its main characteristic. If you simmer it to evaporate the moisture it can also be used as a spread for crostini.

Ingredients

Europe
Italy
Verona
Treviso
Sauce
Gluten-free

Ingredients

Method