The BrandaBurger is the first of three sandwiches that will conclude the column “Around the World in 15 Sandwiches – Part 3” of my creation.
It is a revisited Ligurian recipe, similar to what happened with the focaccia “Belin, che buna!”.
This time it is the “brandacujun” recipe that is transformed into a stockfish and potato burger accompanied by Taggiasca olive pâté and lettuce.
The advice is to use Ligurian focaccia (in my case with quinoa flour).
In the video, another reinterpretation of brandacujun, in the “shaken” version tasted at the restaurant “Machettö” in Pietra Ligure.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 2 sandwiches
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 30 oz potatoes
- 2.2 lbs stockfish (soaked)
- to taste parsley
- to taste extra virgin olive oil (of Taggiasca olives)
- 2 focaccias (or focaccia bread)
- to taste olive pâté
- to taste lettuce
- to taste salt
- 1 clove garlic
Preparation
Prepare the “brandacujun” by boiling the potatoes and stockfish in water for about 30 minutes.
Mash the potatoes, add parsley, garlic, extra virgin olive oil, and salt.
Shake (brand) the pot to mix the ingredients.
Shape the burger with a ring mold and fry it in a pan for a few seconds.
Assemble the sandwich, preferably with focaccia or focaccia bread, with: olive pâté, lettuce, and brandacujun burger.
VIDEO RECIPE:
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Why is it called “brandacujun”?
There are two theories regarding the name:
– The task of shaking the pot to mix the ingredients of the Brandacujun was assigned to the man of the house. As he shook the pot while seated, it would knock against his… lower parts!
– The name may derive from the fact that the “branding” was carried out by the cujun of the group, which means the least savvy one, who could be entrusted with no other task than this.
