Recipes and wine pairing

Brandacujun (Ligurian Stockfish Traditional Recipe)

Dear readers,

Here we are at the end of this week and I thought of a tasty and traditional recipe, still unknown to many Italians, the Bradacujun.

The Brandacujun is a traditional recipe of the Ligurian cuisine, made with potatoes and stockfish (or cod): the name comes from one phase of the preparation, in fact, the name is compound by “brandato”, which means “shaken vigorously” until the mixture is well mixed.


300g of Stockfish (or salted codfish, already soaked in water) (10.5 oz)
300g of potatoes (10.5 oz)
A clove of garlic
Juice of half a lemon
Half glass of warm milk
The right amount of parsley, salt and pepper
Olives (the “Taggiasche” if you find them)


Wash the potatoes, peel and cut them into very small pieces.


Cut the stockfish into strips and place them in a pot with the potatoes over medium-high heat: since the mixture will begin to boil, let it cook for 1 hour, until the potatoes and the stockfish will be soft.
After a few minutes, the mixture should form a foam; remove it with a ladle and cover the pot so as to facilitate the cooking.
At this point, after it is boiled for one hour (from the time that the water in the pot began to boil), drain it and let the mixture cool.


Next, remove the thorns of the stockfish and, in the meantime, put a clove of garlic to fry in the pan for 5 minutes.
Although the compound, by tradition, should be “crushed” by hand with a mortar, to speed up the preparation of Brandacujun, I recommend using an electric mixer to mix the potatoes with the stockfish.


Later, once removed the garlic from the pan, put the mixture in the pan and fry it for 5 minutes. Add the lemon juice, pepper, half a glass of warm milk and keep it in the pan for another 3-5 minutes, until the mixture will be solid.


Finally, add extra virgin oil, parsley and olives.


You can store the Brandacujun for a maximum of two days in plastic or glass sealed jar in the refrigerator.

And the wine?

For Brandacujun I chose a classic, Alma Brut Cuvée by Bellavista, a fabulous bubble of Franciacorta.
With an excellent flavor and effervescence, this Metodo Classico (Champenoise method) matches perfectly with the creaminess and the softness of the Brandacujun.
At the nose, fresh and intense perfumes of ripe citrus, slightly sweet ripe pear and delicate notes of vanilla and chlorophyll.
On the palate it is fresh and tasty and you feel a good match between the perfumes at the nose and the aromas in the mouth.

If you cannot find it, I recommend other Italian Metodo Classico or a Champagne, even better if they’re made only from Chardonnay grapes.

And now, enjoy!


Recipes and wine pairing

Baccalà Mantecato (Salted Creamed Codfish)

Dear readers,

Today I thought about another simple traditional recipe, with a delicate flavor, the Baccalà Mantecato.

You will need a few ingredients, and to speed up the preparation, you can use the salted codfish already soaked in water.


400g of salted codfish already soaked in water
50ml of liquid fresh cream
50ml of fresh whipped cream
150ml of milk
Extra virgin olive oil
Seed oil
A tablespoon of chopped parsley
A clove of garlic
The right amount of Salt and pepper
Toasted Bread for the serving


Place the salted codfish (already soaked) in the milk, in a heated pot over low heat.


Mix it slowly and let it boil for 10 minutes, until it is soft.
Drain the salted codfish and kept the warm milk for the final step.


Place the salted codfish in a blender, making sure to add gradually a bit of vegetable oil, then a bit of olive oil and the warm milk previously used.
Add a tablespoon of chopped parsley, salt, pepper and let cool the mixture.
At this point, making sure that you have previously cooled enough the mixture, whip the cream and add it to the mixture and stir gently.


We’re done!
You can taste the Baccalà Mantecato on toasted bread as in figure!


You can store the Baccalà Mantecato for a maximum of two days in plastic or glass sealed jar in the refrigerator.

And the wine?

For the Baccalà Mantecato I chose a Cruasé Oltrepò Pavese 2009 vintage, produced by Bruno Verdi.


The Cruasé is a Metodo Classico sparkling rosé, obtained by vinification of Pinot Noir at least 85%.
From the beautiful grain and fine and persistent bubbles, this Cruasé Bruno Verdi has an excellent flavor, good freshness, good length and structure.
On the nose, aromas of lemon, lime and citrus fruits in general.
The palate is soft and has a good mousse that favors pairing with our recipe!

Bon Appetite!