Brovade e muset

“Brovade e muset” (in Friulian dialect) or “Brovada e Musetto” (in Italian), is not only typical of our region but also of the Italian cuisine. It is an ancient dish, dating back to Roman times, when it appeared for the first time in the recipe book of a Roman gastronome, cook and writer, who lived between the 1st century BC and the 2nd century AD, Marco Gavio Apicius. A dish with a strong flavor that has become a "Product Protected by the DOP Trademark" some years ago.

But how is this dish born?

First of all we need the right turnip, an indigenous white turnip which, through an ancient and traditional fermentation process in the marc of black grapes, salt and water mixed with wine and vinegar, is left to rest for 40-60 days until it takes on a pink color. After processing it, it is washed, grated and finally cooked, traditionally together with musetto (a sausage similar to cotechino).

Ingredients: 500 gr. of fermented turnips, 1 or 2 musetti, 3 cloves of garlic, rosemary, vegetable broth (if you want), oil, coarse salt and a knob of butter.

Preparation: bring the mesetto to a boil in the water, lower the heat and let it cook for about 90 minutes. Meanwhile, pour the grated brovada into a pan, add the rosemary, salt, oil, butter, and garlic; let it cook, covering it with a lid for 90 minutes. Add the mesetto to the brovada and leave them on the fire for another 30 minutes. Serve hot, cutting the muset into slices and placing it on a bed of brovada.

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