Cundiggiun (Cundijun)
The Cundiggiun or Cundijun is a typical specialty of Western Liguria: a mixed salad that recalls the French niçoise, rich and substantial enough to be considered a main course.
There are different versions of cundiggiun where, however, the presence of the basil is essential, giving an unmistakable taste.
The mix of ingredients can change and varies as well as from area to area, even according to the seasons. The fundamental rule is that the salad must always be abundantly seasoned, as its name indicates.
In Lent, the cundiggiun often appeared as a main course of lean meat to eat on Fridays.
Ingredients
300 g of potatoes
4 tomatoes
2 peppers
1 cucumber
1 red onion
100 g of Taggiasca olives
4 fillets of salted anchovies
1 tuft of basil
2 cloves of garlic
1 hard boiled egg
Extra-virgin olive oil
Vinegar
Salt and pepper
Preparation
In a large bowl, vegetables, previously washed and cut into small pieces, and basil leaves.
Add the cucumber cut into slices, salted anchovies made into small pieces, a handful of Taggiasca olives, the boiled egg cut into slices.
Season with extra-virgin olive oil, vinegar, salt, 2 cloves of garlic crushed and left whole.
We recommend to enjoy this dish accompanied by slices of homemade bread.
