Ham hocks with brovada
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 Marc (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.
Let cut to the line along one ham hocks.
Rub with garlic and salt.
FRY in a little oil with Sage and Rosemary.
When is well browned, innaffiatelo with white wine and let evaporate very vivid focus.
Cover then Shin with brovada, a 1/2 glass of water, a little salt and cook over low heat for a couple of hours.
Generally the brovada releases lots of water, anyway check every now and then and possibly add additional washers a little.
