Peverada Sauce


  • 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


  1. Heat the olive oil in a large sauté pan over medium
  2. Add the garlic, ginger and shallots. Cook 5 minutes, or until tender
  3. Add the livers and cook 2 minutes. Season with salt and pepper
  4. Add the sopressa and anchovies and cook 5 minutes
  5. Add the lemon juice, zest and white wine. Simmer 10 minutes
  6. With the back of a spoon, mash some of the liver against the sides of the pan for smoother but still rustic consistency
  7. Stir in the sage and parsley. Taste and adjust seasonings
  8. Serve as a paté, or thinned out with chicken or turkey stock as a sauce

Jody Adams/Rialto, Veneto Trip June 2010