~397 cal · 24g protein · 46g carbs · 13g fat (estimated, per serving)
🍽️
Golden fried chard-and-ricotta pastries
🇲🇨 Monaco
Barbagiuan — supposedly "Uncle John" in Monégasque — is the little fried turnover that Monaco calls its own, a cousin of the Ligurian herb pies across the border. Thin pastry is folded around a filling of Swiss chard, ricotta, and Parmesan, then fried until blistered and golden, eaten hot at festivals and family tables.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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2.5 cups flour (for the pastry)
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1 lb Swiss chard (or spinach), cooked and chopped
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1 cup + 1/2 cup ricotta and Parmesan
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1 egg (in the filling)
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1 leek
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2 cloves garlic
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for frying olive oil
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a scrape nutmeg
Instructions
1
Make a simple olive-oil pastry with the flour and a little water; rest 30 minutes.
2
Mix the chard, ricotta, Parmesan, egg (or extra ricotta), softened leek, garlic, and nutmeg into a filling.
3
Roll the pastry thin and cut into squares.
4
Place a spoon of filling on each, fold into little parcels, and seal the edges.
5
Fry in hot oil until blistered and golden, drain, and serve hot.
Monaco tradition.
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🌏 While it simmers — know your destination
📍
Monaco. The rocky principality where chard fritters are street food.
🗺️
Monaco. A Riviera city-state with a Ligurian chard-fritter tradition.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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