Preparation for Friulian brovada - Tissi - Centro Dolce Friuli Srl

Brovada is a traditional dish from Friuli Venezia Giulia , produced under the DOP brand since 2011. This specialty comes from the fermentation of purple collared turnips in the pomace for about 40 days, giving it a strong flavor and a delicate pink colour. The Gastronomic Preparation with Brovada by Tissi, Centro Dolce Friuli, brings this tradition directly to your table.

The sweet and sour flavour, with fruity notes of red grapes, makes the brovada perfect to accompany cotechini, zamponi and boiled meats. It can be consumed hot or cold, and lends itself to numerous culinary interpretations. Seasoned with oil, salt and pepper, it enhances its organoleptic characteristics, transforming every meal into a unique experience.

Tissi's brovada is ideal if cooked, we bring you the simple recipe for the real Friulian brovada:

PREPARATION:
Pour the contents of the jar with all its liquid into a deep pan and leave to heat. Meanwhile, in a shallow pan, brown a clove of poached garlic in a little oil. When the garlic is golden, let the oil cool and, once at room temperature, pour it into the pan with the brovada. Mix everything and add a bay leaf and a stock cube. Cook with the lid on over low heat for 60 minutes. Tip: The brovada must be neither too dry nor too moist. If it is too dry, add a little water during cooking, if it is moist, leave it to cook without the lid.