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pickled turnips

An essential part of Friulian cuisine, as an accompaniment to meats, especially pork and or a sausage such as musetto. Brovada turnips used to be really pickled, in grape must, though now they are more commonly julienned, then marinated in red wine and vinegar for a few days. Then, they're slow-cooked; some versions add onion, maybe garlic, meat broth or pancetta. The recipe goes back to Roman times—the earliest reference is the 3rd century AD.

Also known as rape acide in other parts of Italy.

Text © Dana Facaros and Michael Pauls

Images by: sbAlby, Creative Commons License