Pearà to veronese

You toast the bread in the oven bottom until crispy, then will grate it finely.

Put the marrow of beef in a pan (possibly crock) with butter, stirring with wooden spoon, let it dissolve to moderate flame.

Once these ingredients are thoroughly mixed and begin to Brown, add the bread, making it down little by little, stirring with wooden spoon.

When the bread has absorbed all the other ingredients, add slowly the hot broth and stirring, let it simmer at very low heat for about 2 hours, adding half-cooked pepper; almost finished cooking to add salt.

The sauce should be very thick and uniform and must be served hot.

It is appropriate that, before using the ox marrow, it is passed through a sieve to make it soft and smooth.

In some areas of Veneto used add a little horseradish (horseradish root) grated at the moment, which makes it even more tasty and spicy.

Someone also suggested that unite also grated grana.