Tag: Brandacujun

Brandacujun – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Brandacujun - Misya's recipe


Prepare all the ingredients: chop the parsley, peel and cut the potatoes into chunks, cut the stockfish (already soaked) into pieces.


Place the fish and potatoes in a large pot, cover with plenty of cold water and bring to the boil, cooking for about 30 minutes or until the fish begins to fall apart.
During cooking, remove the foam with a slotted spoon as it forms on the surface.

Drain, then remove the skin and bones from the stockfish (it is easier to do this after cooking) and shred it.

Prepare a sauté of garlic and plenty of oil, add fish, potatoes and parsley and cook for about 1 hour with the lid on, over a low heat, stirring occasionally and adding more oil if necessary.
Towards the end of cooking, when the stockfish starts to fall apart, toast the bread in slices, so you can serve it with hot bread.
Finally, season with salt and pepper, then remove from the heat and season with lemon peel.

The brandacujun is ready, all you have to do is fill your bruschetta and serve hot, warm or even cold.

The Brandacujun recipe by Paolo Fantini – Italian Cuisine


Branda is one of the signature dishes of the Scannabue bistrot in Turin. Paolo Fantini has revealed his recipe to us

Tasty and simple, the recipe of stockfish Brandacujun it is typical of Ligurian cuisine, but also very popular in Turin, where Scannabue customers have been ordering it with joy for a few years.

Ingredients

potatoes 500 g
soaked stockfish (or desalted cod) 500 g
extra virgin olive oil taggiasca cultivar
garlic 4 cloves
fresh cream
parsley
pepper

Stockfish Brandacujun.

Method

After washing them, peel half a kilo of potatoes, put them in a saucepan to boil, covered with water, with the cod.
Leave to cook on the stove until the potatoes flake off.
At this point, drain everything well, transfer to a pan with a drizzle of oil flavored with three or four cloves of garlic until it becomes golden brown, which must then be removed.
With a whisk, or with a wooden spoon, start to work the fish: the cod must be beaten vigorously to rub it well, until it begins to discard, but not completely.
Check that the flavor is balanced.
With the addition of a drop of cream, parsley, oil and a pinch of freshly ground pepper, the dish is ready to be served.

Curiosity: once this job was up to the youngest of the family who put the pot between his legs. That's why it's called Brandacujun.

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