He was already talking about it in the old cookbook of Apicius. A few years ago product protected by DOP brand: and the "bruade", In the dialect of Friuli, the purple-collared white turnip. It's at Christmas you taste with "muset", A sausage similar to cotechino.

Turnip and marc, how the brovada is born

And if a Christmas this year would you propose to your guests a typical dish based on exquisite roots? Yes, we are talking about white turnips from the purple collar that, through an ancient and traditional fermentation in the marc, are a treasure dell 'Friulian enogastronomy. Here's how the brovada: the turnips, after being collected, are deprived of the outer leaves and placed in vats. They are covered with black grape marc, a little salt, water mixed with wine or vinegar. So they leave ferment from 40 to 60 days and take on the characteristic pinkish color. The taste is less pungent than fresh turnip and the aroma is naturally marc. After having worked them, they are washed, grated and packed in envelopes. The brovada comes from the ancient need of preserve the turnips for the winter. The typical dish, unfailing during the Christmas period on the Friuli tables, is the Brovada and muset (or musetto, which is a typical sausage, similar to the cotechino). Tradition requires the use of brovada DOP. It is used both to accompany meat but also as an ingredient for soups or unique vegetable-based dishes.

The recipe: Brovada and muset

Ingredients

500 grams of fermented turnips
2 musetti – cotechini del Friuli
3 cloves of garlic
4 bay leaves
Vegetable broth
Extra virgin olive oil
salt
pepper

Method

Bring the nose into the cold water. Lower the heat and let it simmer for 90 minutes. In a saucepan fry thegarlic and the bay leaves. Pour the brovada with a little vegetable stock and put the lid on for 90 minutes. Add salt, pepper and a pinch of flour white to thicken. Unite i musetti alla brovada and cook for 30 minutes. Serve hot.