{"id":7475,"date":"2021-05-31T19:20:48","date_gmt":"2021-05-31T17:20:48","guid":{"rendered":"https:\/\/pestofresco.eu\/brandacujun-with-fresh-pesto\/"},"modified":"2025-02-19T12:22:49","modified_gmt":"2025-02-19T11:22:49","slug":"brandacujun-with-fresh-pesto","status":"publish","type":"post","link":"https:\/\/pestofresco.eu\/en\/brandacujun-with-fresh-pesto\/","title":{"rendered":"Brandacujun with Fresh Pesto"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">A dish of the typical Ligurian cuisine, Brandacujun has as its main ingredient cod, to which we have added our Pesto Fresco Genovese, to give it an extra touch of &#8220;ligurit\u00e0&#8221;.<br\/>This ancient preparation turns out to be very delicate and is served either as an appetizer, on toasted bread croutons or polenta, or as an excellent main course.<br\/>Discover our version of Brandacujun in our news!<\/h2>\n\n<p>A <strong>delicate appetizer<\/strong> or a <strong>velvety main course<\/strong>: our <strong>Brandacujun with Pesto Fresco Genovese<\/strong> from <strong>Laboratorio Artigianale Frasca e Nassa in Loano <\/strong>is a perfect solution for a <strong>lunch<\/strong> or <strong>dinner<\/strong> full of the <strong>flavor of Liguria<\/strong>.<br\/>Let&#8217;s start with the name: <strong>Brandacujun<\/strong> comes from &#8220;<strong>brandare<\/strong>,&#8221; meaning to shake, and &#8220;<strong>cujun<\/strong>,&#8221; meaning dumb, silly.<br\/>In ancient times, the final step to complete this dish, since it was quite time-consuming, was entrusted to these very people.<br\/>It involved <strong>shaking the pot<\/strong>, with the lid on, wrapped in a cloth, until the cod combined with the potatoes completely disintegrated. We can safely say that it was not a very nice job &#8230;<br\/>Today there are other less tedious and heavy-handed methods of dealing with the ingredients of Brandacujun, although there are excellent chefs who continue to prepare it according to tradition.<br\/>Here for you is the <strong>recipe<\/strong> of <strong>chef<\/strong> <strong>Gian Luca Cellerino<\/strong> of <strong>Ristocaff\u00e8 Il Ponte di Toirano<\/strong>! <\/p>\n\n<h3 class=\"wp-block-heading\">Brandacujun with Fresh Pesto: ingredients for 4 people<\/h3>\n\n<ul class=\"wp-block-list\"><li>1 170g jar of Fresh Pesto.<\/li><li>500gr. of soaked codfish <\/li><li>500gr. of potatoes <\/li><li>Taggiasca olives<\/li><li>Pine nuts<\/li><li>5 cloves of old garlic<\/li><li>EVO oil<\/li><li>Salt and pepper to taste.<\/li><\/ul>\n\n<h3 class=\"wp-block-heading\">Brandacujun with Fresh Pesto: ingredients for 4 people<\/h3>\n\n<ul class=\"wp-block-list\"><li>Boil the cod in plenty of unsalted water. When ready, remove from water and set aside <\/li><li>In the same water, boil the peeled but whole potatoes. When they are cooked, remove them. Keep some of the water aside. You will need it later.   <\/li><li>In a large saucepan, heat plenty of EVO oil and all the finely chopped garlic. Let it go x 6 to 8 minutes <\/li><li>Add the cod and potatoes. Whisk the ingredients together with a wooden spoon, continuing to incorporate oil until the preparation absorbs <\/li><li>Adjust salt and pepper<\/li><li>Serve still lukewarm in single servings or accommodated on a serving platter from which everyone can be served<\/li><li>Drizzle with Pesto Fresco from Laboratorio Artigianale Frasca e Nassa di Loano, slightly diluting it with the cod cooking water<\/li><li>Add olives and pine nuts in quantities to your liking<\/li><li>A little chopped parsley atticates the preparation.<\/li><\/ul>\n\n<p>Our Brandacujun, made special by the addition of <strong>Pesto Fresco Genovese<\/strong>, is ready.<br\/><strong>Enjoy!<br\/><\/strong><br\/><br\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A dish of the typical Ligurian cuisine, Brandacujun has as its main ingredient cod, to which we have added our Pesto Fresco Genovese, to give it an extra touch of &#8220;ligurit\u00e0&#8221;.<br \/>\nThis ancient preparation turns out to be very delicate and is served either as an appetizer, on toasted bread croutons or polenta, or as an excellent main course.<br \/>\nDiscover our version of Brandacujun in our news!<\/p>\n","protected":false},"author":3,"featured_media":6750,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[595],"tags":[1280,1182,553,764,582,1123],"class_list":["post-7475","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-brandacujun-en","tag-craft-workshop-frasca-and-creel","tag-fresh-pesto","tag-loano-en","tag-pesto-genovese-en","tag-typical-ligurian-cuisine"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts\/7475","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/comments?post=7475"}],"version-history":[{"count":1,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts\/7475\/revisions"}],"predecessor-version":[{"id":7476,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts\/7475\/revisions\/7476"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/media\/6750"}],"wp:attachment":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/media?parent=7475"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/categories?post=7475"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/tags?post=7475"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}