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About: Brandade     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:WikicatPotatoDishes, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: ThingFoodyago:WikicatSeafoodDishesyago:Article100022903yago:Artifact100021939yago:Container103094503yago:Crockery103133538yago:Dish103206908yago:Instrumentality103575240yago:Object100002684yago:PhysicalEntity100001930Foodyago:Tableware104381994yago:Ware104550840yago:Whole100003553yago:WikicatFishDishesyago:WikicatPotatoDishes New Facet based on Instances of this Class

Brandade is an emulsion of salt cod, olive oil, and usually potatoes. It is eaten in the winter with bread or potatoes. In French it is sometimes called brandade de morue and in Spanish it can be called brandada de bacalao ('morue' and 'bacalao' meaning salt cod). Brandade is a specialty of the Roussillon, Languedoc and Provence regions of Occitanie (in present-day France); and Catalonia, Balearic Islands and Valencia in Eastern Spain. Similar preparations are found in other Mediterranean countries such as Italy (baccalà mantecato), Portugal, the Greek Cyclades (brantada) and other regions of Spain (for example, , which is done with salt cod, olive oil, potato and chestnut) where dried salt cod is also enjoyed.