Barbagiuan Recipe
The Barbagiuan is a traditional Monegasque pastry that holds a special place in the culinary heart of Monaco. Typically enjoyed as an appetizer or a snack, this savory fritter is filled with a mixture of Swiss chard, ricotta cheese, Parmesan cheese, and herbs, then deep-fried to golden perfection. Barbagiuan means "Uncle John" in the local language, and the name is said to originate either from a nickname or as a tribute to a particularly skilled cook in the region.
Ingredients
- Flour - 300g for the dough
- Butter - 50g at room temperature
- Egg - 2 whole plus 1 egg yolk
- Water - 100ml
- Salt - a pinch
- Swiss chard - 500g chopped
- Ricotta cheese - 200g
- Parmesan cheese - 100g grated
- Garlic - 2 cloves minced
- Onion - 1 small chopped
- Chives - 2 tablespoons chopped
- Oil for frying - 500ml
Preparation
Making the Dough
Start by preparing the dough. In a large mixing bowl, combine the flour and a pinch of salt. Add the butter and rub it in until the mixture resembles breadcrumbs. Beat the egg and water together, then add them to the flour mixture. Mix to form a dough, wrap it in cling film, and let it rest in the fridge for about 30 minutes.
Preparing the Filling
While the dough rests, prepare the filling. In a large frying pan, heat some oil over medium heat. Add the onion and garlic and sauté until translucent. Add the chopped Swiss chard and sauté until wilted. Remove from heat and let it cool.
In a mixing bowl, combine the cooled Swiss chard, ricotta cheese, Parmesan cheese, and chives. Mix well and season with salt to taste.
Cooking Instructions
Roll out the dough on a floured surface to about 2mm thickness. Cut the dough into circles using a cookie cutter or a glass. Place a heaping teaspoon of the filling in the center of each circle.
Brush the edges of the dough with the beaten egg yolk, fold the dough over the filling to create a semi-circle, and press the edges firmly to seal.
In a deep pan or deep-fryer, heat the oil to about 180°C (356°F). Carefully place the Barbagiuan into the hot oil, a few at a time, and fry until golden brown, about 3-4 minutes per batch. Use a slotted spoon to remove them and let them drain on paper towels.
For precise timing, consider using a cooking timer.
Serving Suggestions
Barbagiuan are best enjoyed hot and crispy. Serve them as an appetizer with a simple salad or as a snack with a side of tomato dipping sauce. They pair well with a glass of light, crisp white wine or a refreshing iced tea.
Enjoying the Meal
To truly enjoy Barbagiuan, consider the ambiance of Monaco, a Mediterranean setting with friends or family. The crispy outer shell and the rich and herbaceous filling are a delightful combination, providing a small yet satisfying escape to the Riviera in every bite.