Peverada Sauce
Ingredients
- ¼ cup olive oil
- 2 tbsp minced shallots
- 1 tsp minced garlic
- 2 tsp minced ginger
- pinch of kosher salt
- pinch of ground black pepper
- 5 oz turkey livers, cleaned & finely chopped
- 3½ oz sopressa (Italian aged salami), minced
- 1 anchovy fillet, rinsed, dried & minced (If using salted anchovy, soak in water 1 hour or overnight)
- ¼ cup dry white wine
- juice & zest of ½ lemon
- 1 tbsp chopped sage
- ¼ cup chopped parsley leaves
How-to
- Heat the olive oil in a large sauté pan over medium
- Add the garlic, ginger and shallots. Cook 5 minutes, or until tender
- Add the livers and cook 2 minutes. Season with salt and pepper
- Add the sopressa and anchovies and cook 5 minutes
- Add the lemon juice, zest and white wine. Simmer 10 minutes
- With the back of a spoon, mash some of the liver against the sides of the pan for smoother but still rustic consistency
- Stir in the sage and parsley. Taste and adjust seasonings
- Serve as a paté, or thinned out with chicken or turkey stock as a sauce
Jody Adams/Rialto, Veneto Trip June 2010