Soups & Sauces » Peverada Sauce
Print RecipeIngredients
- 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
Jody Adams
James Beard award-winning Chef Jody Adams of rialto celebrates regional Italian cuisine interpreted with New England ingredients at her landmark restaurant in Harvard Square. Chef Adams has been praised for her creativity and business acumen by local and national publications from The Boston Globe and Boston Business Journal to Gourmet, Food & Wine and The New York Times. Jody was a top contender on Top Chef Masters and made Boston proud! Outside of the restaurant, Jody is actively involved in organizations that support children’s advocacy and hunger relief both domestically and internationally. She is committed to supporting The Greater Boston Food Bank, Share Our Strength and Partners In Health.
rialto
Jody Adams, chef/owner of Rialto, first tasted peverada, a condiment popular in Northern Italy, while biking in the town of Asolo. With a paté-like texture, Jody's peverada contains turkey livers, sopressa (Italian aged salami), aromatic vegetables, one anchovy and fresh herbs. Its rustic texture makes it great to serve with a poultry entrée or packed in a knapsack to spread on slices of crusty Italian bread. While bike riding. In Italy.
Jody Adams
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