Brandacujun, our way
Gently cooked salt cod, creamed with potatoes, beat of Taggiasca Olives in Brine, parsley, lemon peel and gray mullet botargo.
The potatoes are to be boiled in the jacket. Place them in cold water, salted, and then boil. In the meantime, stone the Taggiasca Olives in Brine and chop them finely with a knife. When the potatoes have boiled sufficiently, peel and roughly mash them using a fork. Mix the potatoes with the large pieces of uncooked salt cod, as cut. Add salt, pepper, the ground Taggiasca Olives in Brine, and abundant Extra Virgin Olive Oil Fruttato. Mix thoroughly.
Transfer the mixture to a large recipient with a non-stick surface. Cook over a moderately high flame and mix thoroughly and quickly for about 10 minutes, until the fish is white and hot (indicating that it is cooked).
Turn off the gas and leave to cool to nearly room temperature. Now add some more Extra Virgin Olive Oil Fruttato, a little grated lemon peel and parsley roughly shredded by hand.
Serve on plates (in a cake ring). Add an entire olive from our Extra Virgin Olive Oil Fruttato and round off with some grated gray mullet botargo and a drizzle of Extra Virgin Olive Oil Fruttato.