Barbajuan

Barbajuan

Alternative names	Barbagiuan
Course	Hors d'oeuvre
Place of origin	Monaco
Main ingredients	Swiss chard, spinach, ricotta, Parmigiano-Reggiano, onions, leeks, egg whites, pastry (flour, eggs, olive oil, water)
Media: Barbajuan

Barbajuan (also spelled barbagiuan) is an appetizer mainly found in the eastern part of French Riviera, Northern Italy and Monaco. A kind of fritter stuffed with Swiss chard and ricotta, among other ingredients, it originates from Monaco, where it is especially eaten on the national day, 19 November. The word means Uncle John in Monégasque.

Steps for cooking Barbajuan

• Start by making a simple olive oil pastry dough in your food processor.
• Wrap the dough in plastic and refrigerate while you make the filling. Saute leeks and onions until they start to brown and sweeten. Then add the spinach and Swiss chard.
• Pour the veggies in a bowl and add the parmesan and ricotta. Set aside to cool and roll out your pastry dough to about 1/4 inch thin. Cut into 1-1/2 inches rounds, you should get about 20-24. Brush the edges with egg wash and drop 1 teaspoon of filling into the center.
• Fold the dough over and seal edges well with a fork!
• Heat some vegetable oil in a heavy pan or deep fryer and fry in batches of about 7. They will take about 5 minutes per batch.
• Remove to a paper towel lined plate and finish the remaining Barbajuans. You should probably cut one in half and try it out as soon as possible.

See also

• List of hors d'oeuvre
• List of stuffed dishes

External links

• Barbajuan recipe