Venetian Sauce for Roast Game

Name: Venetian Sauce for Roast Game (Salsa Peverada)
Yield: Serves 4
Cuisine: Italy
Ingredients: ½ wine glass olive oil; salt and pepper; 1 tablespoon white wine vinegar; 3 anchovy fillets, boned and finely chopped; 4 oz (100 g) chicken livers, trimmed, washed and finely chopped; grated rind of 1 lemon; 2 rashers unsmoked back bacon, finely chopped; 1 clove garlic, peeled

Salsa Peverada

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

Ingredients

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

Europe
Italy
Sauce
Mediterranean
Gluten-free
Venice

Method

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.