La Cuna Bacalao Brandade

TASTING NOTES FROM THE CURATOR

La Cuna only uses natural ingredients, and no artificial coloring or preservatives. The cod is boiled, then crumbled, then mixed with olive oil, milk, and garlic. The taste is incredible: garlicky and flavorful, and so very creamy.

PREPARATION AND PAIRINGS

This tasty spread of Provenҫal origin is a traditional dish in the Mediterranean area, and usually eaten in the winter with bread or potatoes. It’s often baked in the oven, mixed with mashed potatoes, and topped with cheese and gratin. Serve it with a simple and light salad. But the La Cuna Bacalao Brandade is also excellent for tapas. Spread it onto bread or crackers, and pair with roasted peppers, caramelized onions, or dried tomatoes. You can also use it to elevate your scrambled eggs, and pasta.

STIRRED SUMPTUOUSNESS

A specialty of Southern France, its name comes from the Provenҫal word, “brandado,” which means, “things stirred,” and is pretty straight to the point. Brandade is a delicious, smooth, spread made from prolonged stirring of its ingredients. It was originally introduced in 1786, most likely by cooks in Nîmes, who mashed salt cod with garlic, olive oil, and cream together. The modern iteration involves a potato puree on top of the mashed cod.

Storage Instructions

Store unopened containers of pâté in a cool, dry panty. Once opened, pâté will keep three to four days in the refrigerator. It can also be frozen for up to two months, though we recommend you consume it as soon as possible!