Brandacujun
Brandacujun is a masterpiece of Ligurian seafaring cuisine, born from the traditions of the Riviera di Ponente. This humble dish transforms dried salt cod into a velvety cream, whipped together with potatoes and olive oil in a perfect blend of simplicity and flavour. It is peasant food elevated to glory, telling stories of fishermen and the sea.
Preparation
- 1
Soak the stoccafisso in cold water for at least 24 hours, changing the water several times to properly desalt the fish.
- 2
Fillet the stoccafisso, removing all bones, then cook it in lightly salted water for about 30 minutes until tender.
- 3
Meanwhile, peel the potatoes, cut them into pieces, and cook them in salted water for 25-30 minutes until completely tender.
- 4
Drain both the stoccafisso and potatoes, reserving a glass of the potato cooking water.
- 5
In a bowl or mortar, begin whipping the flaked stoccafisso with olive oil and crushed garlic, gradually adding the potatoes.
- 6
Continue whipping vigorously while slowly incorporating the cooking water until you achieve a smooth, creamy texture similar to a velvety cream.
- 7
Taste and adjust salt and pepper to your preference.
- 8
Transfer the Brandacujun to a serving plate, drizzle with a thread of extra virgin olive oil, and garnish with freshly chopped parsley.
Chef's Tips
The whipping process is key to success: the more you whip, the creamier and more amalgamated the dish becomes. High-quality olive oil is essential for the final flavour. If the cream becomes too thick, add more cooking water a little at a time.