The brandacujùn is a Ligurian dish based on stockfish and potatoes, very popular in the Riviera di Ponente. Its name derives from "brandare", that is to shake energetically the ingredients in the casserole until they disintegrate. The invention of brandacujùn is due to the sailors who, during their long crossings, prepared humble dishes with those products which were never lacking on board the ships, such as potatoes and stockfish: poor ingredients, which could be preserved for a long time, and also very versatile in the kitchen. Simple and tasty, it is perfect to be enjoyed as a second course or as an appetizer, served in small portions or quenelles. Find out how to make it by following our recipe step by step.
