Cundijun: a historical recipe of the Genoese tradition

THE HISTORY OF CUNDIJUN

Cundijun, also known as "cundiùn" in the Genoese dialect, is a typical dish of the Ligurian tradition, whose roots date back to ancient times. The name "cundijun" derives from the Genoese verb "to condire" and refers to a salad composed of mixed vegetables, enriched with simple and authentic ingredients. Originally, it was a poor dish, prepared by farmers to exploit the products of the garden and the sea, creating a tasty and nutritious meal.

THE RECIPE FOR GENOVESE PESTO CUNDIJUN

Today we offer you a version of cundijun created by us at Pesto Genovese, which introduces us to this traditional salad-dish, typical of the meals of fishermen and sailors along the Ligurian coast. A summer dish that you can easily prepare and enjoy at home.

Ingredients for 4 people

5 Genoese courgettes from the Orti di Liguria

3 potatoes

2 belendine onions from Andora

5 hard boiled eggs

3 tuna steaks or tuna fish

1 bunch of fresh PDO basil

6 tomatoes

100 g of green beans

Procedure

Cook eggs, tomatoes, potatoes and courgettes separately in boiling water. Once cooled, peel the tomatoes and potatoes. Slice eggs, zucchini, potatoes and onions on a cutting board.

In a bowl, compose your cundijun: add tomatoes, courgettes, potatoes, onions, hard-boiled eggs and tuna steaks. Complete with fresh basil leaves, a drizzle of extra virgin olive oil and a pinch of salt.

Advise

To make the recipe more gourmet, we recommend using tuna mochame, rather than canned tuna.

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