Pearà

Pearà (Venetian term, literally "peppered") is a traditional Veronese sauce made with bread crumbs, beef and hen stock, beef marrow and black pepper. It is served exclusively together with bollito misto, making Lesso e pearà (lesso is Venetian for bollito), a typical dish unique to Verona and its surroundings.

Ingredients and preparation

Preparation of pearà is closely linked to that of lesso, from whose stock it's made and whose meats it accompanies. Stock is made by simmering beef, hen and herbs (carrot, onion and celery); the complete recipe also includes calf's head and oxtail.

Pearà requires a long, slow cooking; for its thermal properties, a traditional terracotta pot is to be preferred. First off the bread crumbs are mixed in the pot to the melted marrow and butter; afterwards scalding hot stock is added with a ladle while stirring continuously. The pot is then left to simmer for at least two hours, to obtain the desired creamy and thick texture. The sauce's namesake abundant, freshly ground black pepper is added towards the end of the cooking. Some recipes also add olive oil and grated Parmigiano Reggiano or Grana Padano.

Pear

The pear is any of several tree and shrub species of genus Pyrus /ˈpaɪrəs/, in the family Rosaceae.

It is also the name of the pomaceous fruit of these trees. Several species of pear are valued for their edible fruit, while others are cultivated as ornamental trees.

Etymology

The English word “pear” is probably from Common West Germanic pera, probably a loanword of Vulgar Latin pira, the plural of pirum, akin to Greek ἄπιος apios (from Mycenaean ápisos), which is of Semitic origin (Aramaic/Syriac "pirâ", meaning "fruit", from the verb "pra", meaning "to beget, multiply, bear fruit"). The place name Perry can indicate the historical presence of pear trees. The term "pyriform" is sometimes used to describe something which is pear-shaped.

Description

The pear is native to coastal and mildly temperate regions of the Old World, from western Europe and north Africa east right across Asia. It is a medium-sized tree, reaching 10–17 metres (33–56 ft) tall, often with a tall, narrow crown; a few species are shrubby.

Chartreuse (color)

Chartreuse (traditional) (Chartreuse Yellow) (#DFFF00)

Chartreuse (web) (Chartreuse Green) (#7FFF00)

Chartreuse (US /ʃɑːrˈtruːz/, /ʃɑːrˈtruːs/ or RP /ʃɑːˈtrɜːz/;French pronunciation: ​[ʃaʁtʁøz]) (the web color) is a color halfway between yellow and green that was named because of its resemblance to the green color of one of the French liqueurs called green chartreuse, introduced in 1764. Similarly, chartreuse yellow is a yellow color mixed with a small amount of green that was named because of its resemblance to the color of one of the French liqueurs called yellow chartreuse, introduced in 1838.

Etymology

The French word chartreuse means "charterhouse". The monasteries that the monks of the Carthusian order (who started producing Chartreuse liqueur in 1764) live in, the first one of which was established in 1082 by Saint Bruno, are called charter houses because they were chartered—and given generous material support—by the Duke of Burgundy known as Philip the Bold when he took over the area in 1378. Philip the Bold's elaborately decorated tomb was initially installed at a Carthusian charterhouse when he died in 1404.