Teresa's Recipes
Brandacujun
Brandacujun is a cherished traditional dish from the coastal region of Liguria, Italy, celebrated for its rich and comforting flavors. This creamy blend of salted cod and fluffy potatoes is a testament to the region's fishing heritage and peasant roots, offering a heartwarming experience perfect for family gatherings. The dish is often enjoyed as a main course, showcasing the simplicity and beauty of Italian cuisine with just a handful of ingredients. A drizzle of high-quality extra virgin olive oil on top enhances its flavor, making it an unforgettable delight.
Ingredients
- 1 pound, soaked for 24 hours Salted cod
- 2 large, peeled and chopped Potatoes
- 1 cup, warmed Milk
- 4 tablespoons, plus extra for drizzling Extra virgin olive oil
- 2 cloves, minced Garlic
- 1/4 cup, chopped Fresh parsley
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Calories: 400
- Fat: 18g
- Carbs: 45g
- Protein: 20g
- Sodium: 600mg
- Sugar: 2g
Instructions
- Soak the salted cod in cold water for 24 hours, changing the water every 8 hours to remove excess salt.
- In a large pot, boil the peeled and chopped potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
- In a separate pot, bring water to a boil and add the soaked cod. Cook for about 20 minutes until the fish is flaky and cooked through. Drain the cod and remove any skin and bones.
- In a large mixing bowl, combine the drained cod and boiled potatoes. Using a fork or potato masher, mash them together until smooth and well combined.
- In a skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, but be careful not to let it brown.
- Add the mashed cod and potatoes to the skillet, stirring to combine with the garlic and oil.
- Gradually pour in the warmed milk while stirring continuously, until the mixture reaches a creamy consistency. Adjust the amount of milk to your desired creaminess.
- Season with salt and black pepper to taste, then fold in the chopped parsley.
- Serve the Brandacujun hot, drizzling extra olive oil on top for added richness. Enjoy with crusty bread or a light salad.
Tips
- For a twist on the traditional recipe, you can add a pinch of red pepper flakes for a hint of heat.
- If you'd like a smoother texture, use a hand blender to puree the mixture after adding the milk.
- Brandacujun pairs beautifully with a crisp white wine, such as a Vermentino or Pinot Grigio.