Brovada in Umido
Brovada in umido, known in Friulian as brovade in umit, is grape-marc-fermented turnip slowly stewed with lard, onion, and bay, served hot with yellow polenta.
- Prep
- 10 min
- Cook
- 75 min
- Total
- 85 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Heavy-bottomed saucepan
- •Wooden spoon
- •Colander
- •Measuring jug
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 12 g
- carbs
- 52 g
- fibre
- 6 g
- protein
- 6 g
- calories
- 340 kcal
Instructions
- 1
Drain the brovada in a colander, shaking off excess brine without pressing it dry.
- 2
Melt the pork lard in a heavy saucepan over medium-low heat.
- 3
Add the chopped onion and bruised garlic clove to the warm melted fat.
- 4
Cook gently for 8 minutes until the onion is soft, sweet, and translucent.
- 5
Remove and discard the garlic clove before it browns.
- 6
Add the drained brovada and bay leaves to the pan.
- 7
Stir the turnips over moderate heat for 2 minutes until glossy and hot.
- 8
Pour in half the warm water, cover with a tight lid, and lower the heat.
- 9
Simmer slowly for 60 minutes, splashing in more warm water whenever it looks dry.
- 10
Meanwhile, whisk cornmeal into boiling salted water and simmer for 40 minutes to make soft polenta.
- 11
Season the tender, pink-tinged brovada with salt and pepper to taste.
- 12
Ladle the braised turnips steaming hot over generous helpings of soft polenta.
Chef's tips
Brovada requires long, gentle cooking with sufficient moisture to mellow its sharp fermented tang. If the raw brovada smells intensely sour, a single quick rinse in cold water will soften the acidity without stripping the grape pomace character.
Ingredient substitutions
- pork lard → extra virgin olive oil for a plant-based preparation
- Brovada DOP → finely shredded fermented sour turnips (Sauerrüben) if authentic Friulian brovada is unavailable
Storage
Store cooled leftover brovada in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently in a small covered saucepan over low heat with a splash of water until steaming.
Common mistakes to avoid
- •Rinsing the brovada too heavily under running water, which washes out the fragrant red grape pomace flavour.
- •Cooking over high heat, which scorches the acidic turnips instead of gently melting them.
- •Letting the pan boil dry during the long braise.
Serving suggestions
Cooked Brovada in Umido?
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