Coge una pintada joven y, tras limpiarla y cortarla en trozos, ponla a dorar en una sartén con una mezcla de manteca de cerdo, aceite, salvia y romero. Durante la cocción, la carne suelta su agua, que debe dejarse secar hasta que los trozos parezcan pegarse a la sartén. Cuando la carne haya adquirido un bonito color dorado, añade un vaso de vino blanco, sal y pimienta y cubre con una tapa o papel de aluminio. Si el vino se seca, añadir un poco de agua con la pastilla de caldo.
Un acompañamiento tradicional para este plato es la salsa peverada, que se elabora friendo en abundante aceite de oliva una loncha de soppressa sazonada, el hígado de la pintada aromatizado con sal, pimienta, perejil y zumo de limón. Tras quince minutos de cocción a fuego moderado, se añade una cucharada de vinagre.
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