What kind of specialty food is brandade?
Brandade is a puree of salt cod, olive oil and milk. Brandade is a specialty of the Languedoc and Provence regions of France, particularly Nîmes. Similar preparations are found in other Mediterranean countries such as Italy and Spain where dried salt cod is also enjoyed. Although brandade does not necessarily 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 Occitan verb brandar, meaning to stir. See how to make brandade at http://www.ochef.com/705.htm Sources: http://en.wikipedia.
Brandade is a puree of salt cod, olive oil and milk. Brandade is a specialty of the Languedoc and Provence regions of France, particularly Nîmes. 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 necessarily 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 Occitan verb brandar, meaning to stir. Sources: http://en.wikipedia.
Brandade is a puree of salt cod, olive oil and milk. Brandade is a specialty of the Languedoc and Provence regions of France, particularly Nîmes. Similar preparations are found in other Mediterranean countries such as Italy and Spain where dried salt cod is also enjoyed.[ Sources: http://en.wikipedia.
