Serves around 12 / Difficulty – medium / 20 minutes prep – 1 hour cooking time.
Peverada sauce is a strong flavoured meaty sauce originating from Venice that is served with game and goes amazingly well with poultry. This particular recipe was passed to me by my mother in law, who learned it from her mother in law. I have swapped gizzard for more chicken liver and soft salami for pork sausage but the end result is very very similar to the sauce Rita makes.
Ingredients
400g of chicken liver
200g of mild pork sausage
3 anchovy fillets
2 Garlic cloves
1 teaspoon Parsley
2 Bay leaf
2 Cloves
½ Onion
1 Lemon juice
Splash White wine
Salt
Pepper
1 teaspoon Sugar
Olive oil (around 175ml)
Vegetable oil (around 75ml)
2 Cinnamon sticks
Splash of white vinegar
Method
- Take a sauce pan and add some boiling water. Add the chicken livers with vinegar, leaves, cloves & Cinnamon sticks. Cook until the livers are done.
- In a food processor mince the liver, sausage and anchovy fillets together.
- Add a splash of the olive oil to the frying pan, then add the onion and fry until opaque, then add the garlic and fry for another 30 seconds.
- Add the mince mixture to the frying pan. Add the wine and then cook until evaporated. Add the lemon and cook until evaporated. Then add the rest of the olive oil and the vegetable oil.
- Add the salt, pepper and parsley and cook on a low heat for one hour, stirring occasionally breaking up the mince. If the mixture looks dry add more oil
- After 1 hour once cooked add the sugar.
