In breve
The dish in short
- Brovada: white turnips with purple shoulders fermented in red grape marc and grated into strips. Muset: a Friulian cotechino of pork, rind and snout.
- The muset simmers whole, not pricked, in its own pot of water over low heat for 2 hours.
- The brovada cooks slowly, covered, for about 2 hours on a soffritto of onion, olive oil and pounded lardo, with bay leaves.
- Loosen it with ladles of the muset's water as needed: at the end it is neither brothy nor creamy.
- Served as a bed of brovada with two thick slices of muset on each plate.
Il video, Friuli (Udine), Friuli-Venezia Giulia
Brovada e muset
The video: Friulian sour turnips fermented in grape marc, with a slow-simmered pork cooking sausage
Friuli's winter pairing of brovada, white turnips fermented in red grape marc and grated, braised slowly with onion and pounded lardo, under thick slices of muset, a cooking sausage of pork, rind and snout simmered whole; the brovada has been an EU PDO since 2011. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 28 min
- Cooking
- 4 h 15 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 10 steps, as in the recipe.
Altri video
