Brovada e Muset
Friuli-Venezia Giulia · secondo · serves 4 · 180 min total · easy
Brovada is turnip slivers fermented like sauerkraut — Friuli's winter food. Muset (cotechino) is the slow-simmered pork sausage that completes it.
Ingredients
- 1 sausage cotechino (or muset sausage)
- 800 g brovada (fermented turnips, sliced) or sauerkraut
- 1 medium onion
- 50 g pancetta, diced
- 2 tbsp olive oil
- 2 leaves bay leaves
- 120 ml white wine
- 1 tsp black pepper
Method
- Pierce the cotechino casing with a fork. Cover with cold water. Bring to a bare simmer; cook 2 hours.
- Meanwhile, rinse brovada in cold water 10 minutes. Drain, squeeze.
- Render pancetta in olive oil. Add finely diced onion, sweat 8 minutes.
- Add brovada, bay, pepper. Pour in wine. Cover. Cook 60 minutes — should be soft and savoury.
- Slice the cotechino warm. Plate on a bed of brovada. Eat with crusty bread.