Musetto with brovada
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Turnips, peeled, in 1/4\" batons |
| 8 | cups | Water |
| 4 | cups | Red wine vinegar |
| 4 | tablespoons | Sugar |
| 4 | tablespoons | Salt |
| 2 | pounds | Red grapes, chopped roughly in a food processor |
| 4 | tablespoons | Olive oil |
| 3 | Scallions, sliced | |
| 3 | Cloves garlic, sliced | |
| 2 | teaspoons | Flour |
| 1 | teaspoon | Caraway seed |
Directions
Place turnips in a 2-gallon ceramic jar. In a mixing bowl, stir together water, vinegar, sugar, salt and crushed grapes and pour over turnips. Cover and refrigerate 48 hours.
Two days later: In a 12 to 14-inch saute pan, heat olive oil until smoking over medium heat. Add scallions and garlic and cook until softened, about 8 minutes. Add flour and caraway and stir through. Drain turnips and add to pan. Cook until very soft, careful not to break the turnips, about 1 hour.
Meanwhile, grill the sausages until just cooked through. Add to cooking brovada during last 10 minutes and serve in a large bowl with spoons.
Yield: 4 servings
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #588 by Sue <suechef@...> on Apr 26, 1997