This Veronese sauce is made with bone-marrow, breadcrumbs, chicken stock, and plenty of black pepper. It's typically served with bollito misto, a selection of mixed boiled meats.
- 1 litre quality beef or chicken broth
- 50 g bone marrow, cut into small pieces
- Ground black pepper, to taste
- 100 g fine breadcrumbs
- 30 g Grana Padano, grated (optional)
- 20 ml extra-virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Bring the stock to the boil and add the bone marrow pieces and 1tbsp of freshly ground black pepper, (you can always add more if you desire at the end).
- Whisk in the breadcrumbs and reduce the heat so that the sauce simmers gently. Cook the sauce stirring for around 10 minutes, whisk in the Grana Padano (optional) and the extra virgin olive oil adjust seasoning with salt and more pepper if desired allow to simmer for a minute and serve hot.
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