Brovada and carso potatoes
Instructions
The brovada is a specialty of Friuli, but also, to a lesser extent, in the kitchen of the karst.
This is rape made Acer in vianaccia (for which we have the brovada ", white, and Red brovada).
Is then cut on ' scratch ' into long, thin strips, like sauerkraut.
Compared to these, is less acidic and has a powerful diuretic.
The real raw brovada is almost nowhere to be found.
There are ' canned ' brovade decent already cooked.
Put the brovada "with a little cold water, a little salt, and bay leaf.
Three quarters (2 hours approx.
) add potatoes cut into pieces, and complete cooking.
Turnips to be perfect must be keep, but not whole (then set with a taste for cooking times).
They serve seasoned with raw oil and white pepper.
Ideal as a side dish to boiled, zampone, cotechino.
Ingredients and dosing for 4 persons
- Brovada
- Little of cold water
- Little of salt
- Laurel
- Potatoes
- Olive oil
- White pepper