Friulian Musetto - Gustochef

The musetto produced in Friuli is cooked in a vacuum bag in a steam oven for over 3 hours at a controlled temperature, it maintains its juices and is soft and tasty because it has not lost its aromas in the cooking water in the classic home preparation. The "bruade" is strictly Friulian and is cooked in a brazier for several hours at a low temperature. Recommended pairing with a Refosco, a Terrano or, changing region, a glass of sparkling Lambrusco.

FINDING METHODS

• in microwave (1-3 minutes at 700W) - Place the tray in the oven without removing the top film. The film may swell, this is a sign that the product has been heated sufficiently. Wait for the tray to return to its original shape and remove the film, being careful not to allow any residual steam to escape, which could cause burns.
• in a traditional oven (5-10 minutes at 170°) - remove the product from the tray and transfer it to the baking tray
• cooking in a bain-marie (10-15 minutes in hot water) - immerse the whole container
• cooking in a pan (10-15 minutes on medium heat) - remove the product from the tray and transfer it to the pan

250g pack