Barbagiuan (Monégasque Chard and Ricotta Fritters)
In short: Crisp half-moon pastries filled with Swiss chard, ricotta and Parmesan, the national dish of Monaco and a favorite appetizer with a drink. It takes about 1 h 20 min in total and makes 8 servings.
- Prep
- 50 min
- Cook
- 30 min
- Resting
- 30 min
- Total
- 1 h 20 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 305 kcal
Barbagiuan is the national dish of Monaco: a small, crisp fried pastry filled with Swiss chard, ricotta and Parmesan. It was traditionally made during Lent and is now eaten all year, hot from the pan as an appetizer or with an aperitif. The dough is quick to make with olive oil, and the filling needs only a pan and a bowl. Fry them in small batches and serve straight away, while the shell is at its crispest.
Instructions
- Mix the flour and salt. Add the egg, olive oil and enough water to make a firm, smooth dough. Knead for 5 minutes, wrap tightly and rest for 30 minutes.
- For the filling, heat the olive oil in a skillet over medium heat. Cook the leek for 5 minutes, until soft and golden. Add the garlic and chard and cook for 5 minutes, until the chard is tender and the liquid has evaporated. Cool completely.
- Mix the cooled chard with the ricotta, Parmesan, egg yolk, basil, salt and pepper. The filling should be thick, not wet.
- Roll the dough on a floured counter to about 2 mm (1/16 in) thick. Cut out rounds 7 cm (2 3/4 in) wide with a cutter or glass, rerolling the scraps.
- Put a heaped teaspoon of filling in the center of each round. Brush the edge with egg white, fold into a half moon and press the edges with a fork to seal.
- Heat 5 cm (2 in) of oil in a deep, heavy pot to 175°C (350°F). Fry the barbagiuans in batches of 5 or 6 for 3 to 4 minutes, turning once, until deep golden.
- Lift out with a slotted spoon, drain on paper towels and serve warm.
Tips
- Cook the chard until its liquid has completely evaporated. A wet filling makes the pastry soggy and the barbagiuans can burst in the oil.
- To freeze, set the filled pastries on a tray until firm, then bag them. Fry straight from frozen for 5 to 6 minutes at 170°C (340°F).
Questions and answers
What is barbagiuan?
A small fried pastry from Monaco, filled most often with Swiss chard, ricotta and Parmesan. Some families fill it with pumpkin and rice, zucchini or minced meat instead.
Is it barbagiuan or barbajuan?
Both spellings are used. Barbagiuan is the Monégasque spelling and barbajuan is the French one. They are the same dish.
Can barbagiuans be baked instead of fried?
Yes. Brush them with olive oil and bake at 200°C (400°F) for 20 to 25 minutes, turning once. They will be less crisp and puffy than fried ones, but still good.
How long does it take to make Barbagiuan (Monégasque Chard and Ricotta Fritters)?
About 1 h 20 min in total: 50 min of preparation and 30 min of cooking.
How many calories are in Barbagiuan (Monégasque Chard and Ricotta Fritters)?
About 305 kcal per serving, with 10 g of protein, 27 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 305 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 27 g |
| Fat | 17 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 450 mg |
Estimated values, calculated from the ingredients.
