Barbajuan (Barbagiuan) Recipe
A crispy, fried
pastry filled with chard and ricotta, Barbajuan is a popular snack in Monaco
and the Ligurian region of Italy.
Ingredients.
For the dough:
·
2 cups (250 gram)
all-purpose flour
·
2 tablespoons
olive oil
·
1 egg
·
½ teaspoon
salt
·
½ cup (120 ml)
water (adjust as needed)
For the filling:
·
1 cup (200 gram)
ricotta
·
¼ cup (30 gram)
grated Parmesan cheese
·
1 small onion,
finely chopped
·
1 clove
garlic, minced
·
1 egg yolk
·
1 tablespoon
olive oil
·
Salt and
pepper to taste
·
1 cup (150
gram) chard (or spinach), finely chopped
For frying:
· Vegetable oil (for frying)
Instructions.
Make the dough:
In a large bowl,
whisk together flour and salt.
Gradually add the
egg, olive oil and water, kneading until a smooth dough forms.
Cover with a kitchen
towel and let rest for at least 30 minutes.
Make the filling:
Heat 1 tablespoon of
the olive oil in a skillet and sauté the chopped onion and garlic until
softened.
Add the chard and
cook until wilted, then remove from the heat and let cool.
In a bowl, mix
together the ricotta, Parmesan, egg yolk and cooked chard mixture.
Season with salt and
pepper to taste.
Assemble the Barbajuan:
Roll out the dough
thinly on a floured surface.
Cut into small
squares or circles (about 3 inches in diameter).
Place a teaspoon of
the filling in the center of each piece.
Fold the dough over
the filling to form a half-moon or rectangular shape.
Press the edges
firmly with a fork to seal.
Fry the barbajuan:
Heat the vegetable
oil in a deep skillet to 350°F.
Fry the barbajuan in
batches until golden and crispy, about 2 to 3 minutes per side.
Remove with a slotted
spoon and drain on paper towels.
Baked Barbajuan
(Healthier Option)
Preheat
the oven to 375°F (190°C).
Place
the filled and sealed Barbajuan on a parchment-lined baking sheet.
Brush
with olive oil or egg wash for a
golden finish.
Bake for 20-25 minutes or until golden brown.
Serve:
Enjoy warm as an appetizer or snack.
