Brandade
From Wikipedia, the free encyclopedia
Brandade is a puree of salt cod, olive oil and milk. Brandade is a specialty of the Languedoc and Provence regions of France. Similar preparations are found in other Mediterranean countries such as Italy and Spain where dried salt cod is also enjoyed.[1]
Although brandade does not include garlic, in Marseilles and Toulon crushed garlic is added to the dish. Potato is also frequently added to brandade.
The word is derived from the Provencal verb brandar, meaning to stir.
[edit] References
- ^ Larousse Gastronomique, 2001 edition
[edit] Links
- Brandade de morue de Nimes. Everything2.com.
- Brandade recipe. Gourmet Traveller magazine.
