Brandada di Baccalà con Cialda di Funghi Porcini

Brandada di Baccalà con Cialda di Funghi Porcini is a refined Italian-Spanish fusion dish that reimagines the classic salt cod brandade. Originating from the Mediterranean tradition of preserving cod in salt, brandade is a creamy emulsion of desalted baccalà, olive oil, and often potato or milk. This version elevates the rustic staple by pairing it with a delicate, crisp cialda (wafer) made from porcini mushrooms, adding an earthy umami counterpoint to the rich, silky fish.

A great version hinges on the quality of the baccalà, which must be properly desalted to achieve a balanced salinity without overpowering the dish. The emulsion should be luxuriously smooth, with the olive oil incorporated slowly to create a spreadable, mousse-like texture. The porcini cialda must be paper-thin and shatteringly crisp, delivering an intense mushroom flavor that complements rather than masks the cod.

The dish is notably served at **Can Roca** in Girona, Spain, a three-Michelin-starred restaurant run by the Roca brothers. As highlighted by *Where The Foodies Go*, the venue’s interpretation showcases the brothers’ signature technique of blending Catalan and Italian influences. Regional variations of brandade exist across Provence, Liguria, and Catalonia, but the addition of a porcini cialda is a modern, avant-garde twist that underscores Can Roca’s commitment to textural contrast and bold, natural flavors.