A gentle Peverada bread purée

These are the days of the Voghiera Garlic POD, the “traditionally gentle” bulb that is quickly conquering the favours of Italy’s great chefs, thanks to a series of important organoleptic characteristics. After Spaghetti with clams and garlic by Maria Grazia Soncini of Capanna di Eraclio in Codigoro (Ferrara) and the ones prepared by Pier Luigi Di Diego, chef at Il Don Giovanni in Ferrara, today it’s the turn of an interesting preparation by Alessandro Negrini and Fabio Pisani.

The chefs of Il Luogo di Aimo e Nadia in Milan have been using the Voghiera Garlic POD for quite some time, when cooking the Bread purée with Sarawak black pepper which has in the gentle bulb from Ferrara an essential component. This purée is a sort of reinterpretation of peverada, a traditional Venetian dish which is perfect to match and soften boiled meat, but also pigeon, turkey and guinea-fowl. The two young men have been using this purée as an important element of the dish you can find in the picture: Poached egg aromatised with citron over a bread purée with garlic and pepper.

Whether you may use it to match meat or poached eggs, it’s worth noting down all the details of this recipe for Bread purée with Voghiera garlic and Sarawak black pepper

Ingredients
100 ml milk
100 g meat stock
knob of butter (era purro in italiano)
200 g bread (without the crust)
3 Voghiera garlic cloves
3 g Sarawak black pepper
10 g knob of butter (due volte?)

Method
Peel the garlic cloves and remove their hearts. Put them into a saucepan with the milk. As soon as the milk boils, remove it from the stove and strain it. Repeat this procedure 4 times. Wash the remaining garlic under running water.

Blend the bread so as to reduce it to breadcrumbs, add these to the meat stock (previously aromatised and seasoned to taste) together with the garlic cloves. Once the cooking is complete, add a knob of butter, remove from the stove and cream with a whisk so as to obtain a purée, adding a good pinch of pepper. Serve.

For the Egg aromatised with citron and served with the purée, see the recipe on the Il Luogo di Aimo e Nadia website