Brovada e muset à la française

Ingredients

In this French adaptation of Brovada e muset, we incorporate French culinary techniques and flavors to elevate the dish. The original Italian version typically uses red wine vinegar for pickling the turnips, but in the French adaptation, we use white wine vinegar to add a lighter and more delicate flavor profile. Additionally, we enhance the pork's taste by incorporating French herbs and spices, such as thyme and bay leaves, to complement the French influence. We alse have the original recipe for Brovada e muset, so you can check it out.

• 500g (1.1 lb) pork shoulder 500g (1.1 lb) pork shoulder
• 1 liter (4 cups) water 1 liter (4 cups) water
• 2 sprigs of thyme 2 sprigs of thyme
• 2 bay leaves 2 bay leaves
• 5 black peppercorns 5 black peppercorns
• 500g (1.1 lb) turnips, peeled and sliced 500g (1.1 lb) turnips, peeled and sliced
• 250ml (1 cup) white wine vinegar 250ml (1 cup) white wine vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, combine the pork shoulder, water, thyme, bay leaves, and black peppercorns. Bring to a boil over medium heat and then reduce the heat to low. Simmer for 1.5 to 2 hours until the pork is tender.
2. 2.
   While the pork is cooking, prepare the pickled turnips. In a separate pot, combine the white wine vinegar, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve. Remove from heat and let the mixture cool.
3. 3.
   Place the sliced turnips in a glass jar or container and pour the cooled vinegar mixture over them. Ensure that the turnips are fully submerged in the liquid. Cover the jar and refrigerate for at least 24 hours to allow the flavors to develop.
4. 4.
   Once the pork is cooked, remove it from the pot and let it rest for a few minutes. Slice the pork into thin pieces.
5. 5.
   Serve the sliced pork alongside the pickled turnips. You can drizzle some of the pickling liquid over the pork for added flavor, if desired.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum tenderness and flavor.
• Turnips — Make sure to slice the turnips thinly for optimal pickling.

Tips & Tricks

• For a twist, you can add a splash of white wine to the pork while it's simmering to enhance the flavors.
• Serve the dish with a side of crusty French bread to soak up the delicious juices.
• If you prefer a sweeter taste, you can add a touch more sugar to the pickling liquid.

Serving advice

Serve Brovada e muset à la française as a main course, accompanied by a fresh green salad or steamed vegetables. Garnish with a sprig of thyme for an elegant touch.

Presentation advice

Arrange the sliced pork neatly on a serving platter and place the pickled turnips alongside. The vibrant colors of the turnips will beautifully contrast with the tender pork, creating an appealing visual presentation.