Barbagiuan
Fried pastries filled with chard and ricotta — Monaco's national dish.
Ingredients
- 3 cups Flour
- ¼ cup Olive oil
- ¾ cup Water
- 600 g Swiss chard
- 300 g Fresh cottage cheese
- ¾ cup Parmesan cheese
- ¼ cup Rice
- 1 Onion
- 1 Leeks
- 2 Eggs
- 3 cloves Garlic
- 3 cups Frying oil
- 2 tsp Salt
Method
- Make the dough — Knead the flour, olive oil, water and salt into a smooth dough and rest 1 hour.
- Cook the filling — Wilt the chard, squeeze it completely dry, then chop and mix with sautéed onion and leek.
- Bind — Add the cheeses, cooked rice, eggs and garlic and season well.
- Roll and fill — Roll the dough very thin, cut squares, and place filling in each.
- Seal — Fold into triangles or squares and press the edges firmly closed.
- Fry — Fry at 175°C for 4 minutes until golden and blistered.
- Barbagiuan is ready — Drain and serve warm.