Barbagiuan
Monaco’s national dish: dough fritters filled with chard, ricotta and Parmesan, fried or baked. They’re handed out on the national day, 19 November.
Ingredients
- 250 g flour
- 1 egg
- 3 tablespoons of olive oil
- Water and salt
- 500 g chard (leaves only)
- 150 g ricotta
- 50 g grated Parmesan
- 1 small onion and 1 garlic clove
- Oregano, salt and pepper
- Oil for frying
How to make it at home
- Knead the flour with the egg, oil, salt and water until you have a smooth dough. Leave to rest for 30 minutes.
- Blanch the chard, drain it very well and chop it. Sauté it with the onion and garlic.
- Mix it with the ricotta, Parmesan, oregano, salt and pepper.
- Roll the dough out very thinly, cut 6 cm squares, add the filling and seal them like large ravioli.
- Fry them in hot oil until golden (or brush them with egg and bake at 200 °C).
The trick: The chard needs to be very dry so they don’t burst.