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Brandade

Brandade (Occitan: Brandada) is an emulsion made from salt cod, olive oil, and usually potatoes. It is eaten in the winter with bread or potatoes. In French culinary terminology, it is occasionally referred to as brandade de morue; in Spanish cuisine, it is sometimes known as brandada de bacalao ('morue' and 'bacalao' meaning 'salt cod').

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Main ingredients
Salt cod and olive oil
Other information
Served with bread or potatoes
Place of origin
France
Region or state
Roussillon, Languedoc and Provence
Type
Emulsion
Variations
Atascaburras

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Overview

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Map overview Semantic statistics

Brandade

Nodes29
Edges28
Triples11
Avg. degree1.93
Density0.068966
Components1

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Brandade

Top relations

related to External links · 3
Brandade → Everything2, Gourmet Traveller, Nimes
Main ingredients · 1
Brandade → Salt cod and olive oil
Other information · 1
Brandade → Served with bread or potatoes
Place of origin · 1
Brandade → France
Region or state · 1
Brandade → Roussillon, Languedoc and Provence
Type · 1
Brandade → Emulsion
Variations · 1
Brandade → Atascaburras
is a · 1
Brandade → specialty of the Roussillon

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Important terminology

cod potatoes morue france spain added oil de brandada french also salt olive recipe occitan catalonia made eaten referred sometimes

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
BrandadeMain ingredientsSalt cod and olive oil1.00infobox
BrandadeOther informationServed with bread or potatoes1.00infobox
BrandadePlace of originFrance1.00infobox
BrandadeRegion or stateRoussillon, Languedoc and Provence1.00infobox
BrandadeTypeEmulsion1.00infobox
BrandadeVariationsAtascaburras1.00infobox
Brandadeis aspecialty of the Roussillon0.90text
Italyinstance ofSimilar preparations are found in other Mediterranean countries0.80text
Brandaderelated to External linksNimes0.60section
Brandaderelated to External linksEverything20.60section
Brandaderelated to External linksGourmet Traveller0.60section

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