Potato and dried stockfish puree (Brandacujun) from Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals (page 122) by Giulia Scarpaleggia

  • Yukon Gold potatoes
  • flat-leaf parsley
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Allow dried cod to soak for 3 to 4 days. Can substitute Kalamata olives for Taggiasca olives.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Leftover polenta: polenta slices

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Notes about this recipe

  • Eat Your Books

    Allow dried cod to soak for 3 to 4 days. Can substitute Kalamata olives for Taggiasca olives.

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