September 23, 2024

PASTA WITH BRANDADE FROM NIMES

Have you ever tried the famous brandade from Nîmes ? Your kitchen’s best-kept secret for effortless pasta meals…

Pasta with Brandade from Nîmes: A Touch of my South of France in Every Bite

Every time I visit my magnificent south of France, I always make sure to stock up on tins of brandade from Nîmes. There is something irresistible about this creamy spread made from salt cod and rapeseed oil. It is the taste of holidays, of leisurely lunches in the sun and it never fails to bring me back. Whenever I am out of ideas for what to cook, this little box is a saviour. And when combined with pasta, it transforms into a marvel of flavour. Let me tell you, this pasta dish is one you will fall in love with.

What is Brandade from Nîmes?

Brandade de Morue, commonly known simply as Brandade, is a traditional dish originating from Nîmes, in the Languedoc-Roussillon region of my breathtaking France. This dish is primarily made from salted cod (bacalao), which is mashed and combined with rapeseed oil, milk or cream. The name “Brandade” derives from the Provençal word “brandado,” meaning “things stirred,” reflecting the dish’s preparation method that involves extensive mixing of its ingredients.

Historical Context

The origins of Brandade can be traced back to the late 18th century when it was first introduced into Southern French cuisine. A fish enthusiast from Nîmes began mashing salt cod with garlic and olive oil, creating a dish that gained popularity by 1830 thanks to chef Durand. Traditionally, the mixture was prepared by hand, although modern adaptations often utilize electric mixers for convenience.

I love how versatile brandade is. You can spread it on toast, mix it into mashed potatoes, or, one of my personal favourite, stir it into pasta. It goes with absolutely everything! When I am looking for something quick, easy, and full of taste, pasta with brandade is my go-to. It is an effortless dish that feels like you have brought a piece of southern France to your table.

A Quick Fix for Busy Days

We all have those days when we do not know what to cook, don’t we? So then, I reach for my trusty tin of brandade. With just a few pantry staples, you can create a dish that is bursting with the palate of the Mediterranean. There is no need for fancy ingredients or complicated techniques. Brandade does all the heavy lifting. It’s creamy, and deeply satisfying…

I cannot tell you how many times I have been saved by this little tin of goodness. It is a must-have in my kitchen, especially when I need to whip up something in a hurry that still feels special…

Wine Pairing

When I make my pasta with brandade from Nîmes, I always like to pair it with a white wine from Haut Poitou, a wine region in the marvellous Loire Valley. Haut Poitou has earned its Appellation d’Origine Protégée (AOP) status, which means the wines from this area are guaranteed to be high-quality. The Loire Valley is famous for its Sauvignon Blanc and Chenin Blanc wines, and Haut Poitou adds to the region’s reputation with its own delicious white wines.

Grape Varieties

In Haut Poitou, the main grape used for white wines is Sauvignon Blanc. This grape does really well in the region’s climate and soil, creating wines that are crisp and aromatic. You will often find flavors like citrus fruits and herbal notes in these wines, making them a great choice for pairing with food, especially something as rich as brandade.

Terroir and Climate

Haut Poitou is located in the eastern part of the Loire Valley, near Poitiers. The vineyards here enjoy warm summers and cool winters, which help keep the grapes fresh and full of flavour. The soil in Haut Poitou is a mix of clay, limestone, and flint, which gives the wines a unique mineral taste and complexity. This terroir is what makes the wines from this area stand out.

Tasting Notes

When you sip a Haut Poitou white wine, you will notice bright, fresh flavors. Common tasting notes include:

citrus fruits like lemon and grapefruit,
green apple,
gooseberry,
herbaceous hints of grass or hay,
a touch of minerality from the soil.

These wines are typically light to medium-bodied and have a crisp, refreshing finish. The bright acidity of the wine balances out the richness of the brandade, making it an ideal pairing.

Serving Haut Poitou White Wine

To fully enjoy a Haut Poitou white wine, serve it chilled between 8-12°C. This temperature helps bring out the wine’s fruity flavours and acidity, while still keeping it smooth and pleasant to drink. I find that a chilled glass of Haut Poitou is the perfect companion for my pasta with brandade.

A Brief History of Haut Poitou

The history of wine in Haut Poitou dates back to the Middle Ages. The first vineyards were planted near abbeys, where wine was reserved for the wealthy. Over the centuries, Haut Poitou wines became known for their quality.

However, the region faced challenges during the 16th century, as religious wars in France slowed down winemaking. By the 17th century, the vineyards recovered and started to flourish again. In the 19th century, the region’s vineyards covered about 44,000 hectares, and Haut Poitou wines became quite popular.

The Phylloxera Crisis and Revival

In 1882, the phylloxera pest hit Haut Poitou, damaging the vineyards and cutting wine production drastically. It took a long time for the region to recover, but efforts in the 20th century helped bring Haut Poitou wines back to life. After World War II, a cooperative in Neuville-de-Poitou played a key role in revitalizing the vineyards.

By 2010, Haut Poitou was awarded AOC (Appellation d’Origine Contrôlée) status, which further raised the profile of its wines and guaranteed their quality.

A Dish You’ll Keep Coming Back To

And the best part with my pasta dish? You do not need to spend hours in the kitchen. With just a tin of brandade you have everything you need to make a delicious dish in no time…

So, if one day you are out of ideas for what to cook, remember this little French marvel. You will love it, I promise!

Bursting with Mediterranean taste!

You may wish to discover or rediscover those marvels from the sunny side of my South of France!

What about some gorgeous tapenade cookies or this unique anchoiade with rocamadour cheese ?

Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!

Happy cooking and bonne dégustation!

Sixtine ;)