Barbagiuan
The Quirky Foodster Team
Ingredients
- Swiss chard leaves, finely chopped — 300 g (10.5 oz)
- Cooked rice — 1/2 cup (90 g / 3 oz)
- Ricotta or fresh tomme cheese — 150 g (5 oz)
- Grated Parmesan — 1/2 cup (50 g / 1.75 oz)
- Egg — 1
- Garlic, minced — 1 clove
- Plain flour — 2 cups (250 g / 9 oz)
- Water — 3/4 cup (180 ml / 6 fl oz)
- Olive oil, plus extra for the dough — 2 tbsp
- Salt and pepper — to taste
- Oil for deep frying
Method
- Make the dough by combining flour, 2 tbsp olive oil, a pinch of salt and water into a smooth, firm dough; rest for 20 minutes.
- Combine the chopped chard, cooked rice, ricotta, Parmesan, egg and garlic in a bowl, seasoning with salt and pepper.
- Roll the dough thin and cut into small squares.
- Place a spoonful of filling on each square, fold into a small rectangular parcel, and press the edges firmly to seal.
- Heat oil to 175°C (350°F) and deep-fry the barbagiuan in batches until golden brown, about 3–4 minutes.
- Drain on paper towels before serving warm.
Introduction: Crisp, deep-fried pastries filled with Swiss chard, rice and cheese, widely considered Monaco’s national dish.
Cultural Background: Barbagiuan is closely tied to Monégasque identity, traditionally prepared for the Fête Nationale and other significant local celebrations, its name believed to derive from a beloved Uncle John of local legend who supposedly invented the recipe.
Tips: Chop the chard finely so it distributes evenly and cooks through inside the pastry. Seal the edges firmly to prevent the filling from leaking during frying.
Variations: Add a little chopped pumpkin to the filling, a traditional autumn variation. Serve with a wedge of lemon for a touch of acidity.
Storage: Store cooled barbagiuan in an airtight container at room temperature for up to 1 day, or refrigerate for 2 days.
Reheating: Reheat in an oven at 180°C (350°F) for 8–10 minutes, or an air fryer for 5 minutes.
Nutrition: Per serving (approx., 3 pieces): 340 kcal, 13 g protein, 18 g fat, 32 g carbohydrate.
FAQs:
Q: Where does the name barbagiuan come from?
A: It’s said to be named after ‘Uncle John’ (Barba
Q: Can barbagiuan be baked instead of fried?
A: Yes, brush lightly with oil and bake at 200°C (400°F)
- Swiss chard leaves, finely chopped — 300 g (10.5 oz)
- Cooked rice — 1/2 cup (90 g / 3 oz)
- Ricotta or fresh tomme cheese — 150 g (5 oz)
- Grated Parmesan — 1/2 cup (50 g / 1.75 oz)
- Egg — 1
- Garlic, minced — 1 clove
- Plain flour — 2 cups (250 g / 9 oz)
- Water — 3/4 cup (180 ml / 6 fl oz)
- Olive oil, plus extra for the dough — 2 tbsp
- Salt and pepper — to taste
- Oil for deep frying
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