brovada

What is brovada?

Brovada (broade, brovade or bruade) is perhaps the most characteristic recipe of the Friuli Venezia Giulia region; since 2011 it has received the DOP recognition (Protected Designation of Origin). Note : more in the east is a very similar recipe, called "brovada carsolina", initially known as "rava garba" (sour turnip).

Brovada is a food based on turnips (purple collar variety), left to macerate for one or two months in the acid marcs of black grapes (residue from the production of the must). Their gastronomic use requires cooking in a pan or in a pan and is limited to the formulation of the side dishes for fresh or preserved pork (ribs, snout, etc.).

Brovada is a typically winter dish because:

1. The pomace is available only during the production of the must (autumn)
2. The turnips, in maceration, are not preserved until spring.

Nutritional Properties

Nutritional characteristics of brovada

Note : in the table below the values ​​of raw turnips, not of ready brovada are reported; however, their nutritional characteristics should be almost overlapping.

Brovada is a food that belongs to the VI fundamental group of foods. It is a preserved / transformed vegetable, therefore the natural content in antioxidants such as vitamin C could be compromised. The recipe has a moderate caloric intake, supplied mainly by carbohydrates; proteins are insignificant and fats practically absent (including cholesterol). The fibers instead are abundant.

Particularly high values ​​of minerals and vitamins are not appreciated; it is reasonable to think that, of these, the most indicative nutrients are potassium and ascorbic acid (vitamin C). It does not contain lactose, gluten, histamine or particularly allergenic molecules.

Brovada is suitable for all diets, with the exception of those aimed at clinical nutrition for metabolic diseases and obesity. It is also admitted by the vegetarian and vegan philosophy. It also performs a positive action on intestinal motility.

The average portion of brovada is 200 g (about 35 kcal).

Recipe and Production

Production of brovada

The preparation of brovada is simple but laborious. Start with the marinating of turnips in the pomace, which takes place as follows:

• Let the drained marcs ferment in vinegar for 24-48 hours, even better if pressed into the press
• Strengthen the acid pomace with the wine production waste, the olive oil sludge and enough water. Now there is a solid component of pomace and an acid liquid
• Picking the turnips, remove the leaves and, always in the upper part, obtain a concave and conical cut into which the vinegar of the marc will penetrate
• Layer the turnips and the pomace, with the cut of the first facing upwards, and salt the layers of pomace
• Top up, until submerged, all the turnips with the acid liquid
• Leave to steep for a long time and, if necessary, top up with water or wine vinegar. After 40-60 days (never more than two months) they are sufficiently macerated and therefore ready. Better not to come until spring
• Before use, remove the turnips from maceration, peel them and cut them into strips.

Traditional Recipe

Brovada and muset

It is the most famous recipe based on brovada.

Ingredients of brovada and muset

• Brovada 500 g
• Muset (cotechino friulano) n ° 2
• Garlic cloves undressed No. 2-3
• Bay leaves 3-4
• Vegetable broth QB
• Extra virgin olive oil 20 g (two tablespoons)
• Salt to taste
• Pepper as needed
• Type 00 white flour (or cornstarch or rice flour) QB.

Process of brovada and muset

1. In a muffler, cook the musetti starting with cold water for 90 '.
2. In a separate saucepan, fry garlic and bay leaf with oil. Meanwhile heat the broth.
3. In the casserole add the brovada and brown it; then pour the broth and continue over medium heat for 90 '. The use of the lid is necessary only if the stock is not sufficient to finish cooking; vice versa, if the brovada finds it hard to dry, it must be left uncovered
4. Season to taste with salt and pepper. Thicken with a little white flour
5. Add the cooked and drained musetto brovada and continue cooking for 30 minutes.
6. Serve hot.

use

Gastronomic uses of brovada

Brovada can be used in various ways. The simplest side dish is brovada based slowly stewed with oil in a pan (casserole). Excluding the recipes in which cooking takes place directly or partially with meat, other popular variants are:

• Brovada with onion
• Brovada with cuttings of ham (better gambuccio)
• Brovada and cabbage
• Brovada with melted Montasio (added only at the end), malga cheese or dairy (according to taste).

History

Historical background of the brovada

The origins of the brovada are almost certainly Roman. Between the I and the II century BC, the method of preserving turnips in large vases full of marc was already known to Marco Gavio Apicio (Roman gastronomist and cook).

About 4 centuries later the recipe was finally transcribed in the collection "De Re Coquinaria". On the other hand, the tradition of this dish continued only in Friuli Venezia Giulia and the Carso, where it was given the name of brovada (rava garba in the east).