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Brovada and muset, the typical Friulian recipe

Brovada from Friuli

The Friulian brovada is a typical side dish to be paired with muset, a tasty cotechino that can also be replaced with roast meat.

Typical of Friuli, the brovada is a side dish of fermented turnips combined with muset, a very tasty type of cotechino. Despite the tradition, it can accompany any pork prepared roasted or boiled . Since Friuli is an area of ​​Italy expert in good wine, it is customary to combine it with the Friulian brovada with a glass to give the final touch to the dish: we recommend a slightly herbaceous red wine to combine with meat main courses. Among the best proposals we mention the Cabernet Franc of the Colli Orientali del Friuli, the Reggiano Lambrusco – more sparkling and less full-bodied than the first – and the Isonzo del Friuli Rosso DOC.

Prepare what you need, let’s go to the stove!

Brovada from Friuli
Friulian Brovada

Preparation of the Friulian brovada recipe with muset

  1. Put the nose to soak in warm water for an hour . Then prick it in various places and cook it in a pot with plenty of water for two and a half hours .
  2. An hour before the cotechino is ready, start preparing the brovada. Heat 3 tablespoons of extra virgin olive oil in a pan with bay leaves and crushed garlic, and wait for the latter to turn slightly golden .
  3. Add the brovada drained from the preservation liquid and cook for about 30 minutes .
  4. Occasionally pour a little of the cooking water from the cotechino if it appears too dry.
  5. When everything is ready, remove the skin from the cotechino and slice it.
  6. Serve it together with the hot brovada and bring to the table.

What is Friulian brovada and how is it cooked?

Brovada is a typical product of Friuli traditionally prepared together with muset. However, the original recipe calls for cooking the brovada through a 40-day maceration of the white turnips in the wine lees.

First, remove the leaves from the turnips and arrange them in alternating vats with layers of red marc (grape residue accompanied by residues of wine or partially fermented must) and a little salt. Finish with a layer of pomace and fill the vat with a mixture of water, vinegar and wine; let the turnips ferment for 40 days. After this time, drain them and cut them into strips and then proceed with cooking. You can wet the brovada using vegetable broth to make it lighter. Add a tablespoon of white flour if you want to thicken it more.


We advise you to consume the cooked bovarda immediately, or to keep it for a day in a cool and dry place.

Another tasty way to cook this vegetable: turnips and sausage , a Piedmontese recipe!

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