Venetian Sauce for Roast Game

Salsa Peverada

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About


  • 3 anchovy fillets, boned and finely chopped
  • 4 oz (100 g) chicken livers, trimmed, washed and finely chopped<


Simmer all the ingredients except the vinegar, salt and pepper on a gentle heat until soft and cooked through. Stir frequently to achieve as smooth a texture as possible. Sprinkle with the vinegar, season and stir. Serve hot with roast game or chicken.