Salsa Peverada


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About


  • 3 anchovy fillets, boned and finely chopped
  • 115 g/4 oz chicken livers, trimmed and finely chopped
  • 2 rashers/strips unsmoked lean back bacon, very finely chopped
  • grated rind of 1 lemon
  • 1 garlic clove, peeled
  • 90 ml/6 tbsp olive oil
  • 15 ml/1 tbsp white wine vinegar
  • sea salt and ground black pepper


  1. Put the anchovy fillets into a small pan and add the chicken livers, bacon, lemon rind, garlic and olive oil.
  2. Cook over a low heat, stirring frequently, for 15 minutes, or until soft and cooked through. The texture of the sauce should be as smooth as possible.
  3. Remove and discard the clove of garlic. Sprinkle the sauce with the white wine vinegar, season it with salt and pepper, then stir it well. Serve the sauce hot.