Crisp Monégasque pastry pockets filled with Swiss chard, ricotta, rice and herbs.
Barbagiuan is one of Monaco’s best-known traditional foods. The small fried pastries are filled with greens and cheese, with recipes shared across the neighboring Ligurian and Niçois food world.
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- Prep
- 45 minutes plus resting
- Cook
- 25 minutes
- Serves
- 18–20
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
-
Mix flour, olive oil, half the salt and enough water to form a smooth firm dough. Rest 30 minutes.
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Cook onion until soft, add chard and cook until wilted and dry. Cool completely.
-
Mix chard with ricotta, rice, Parmesan, egg, parsley and remaining salt.
-
Roll dough thinly, cut circles, add filling and seal into half-moons.
-
Fry at about 175°C until crisp and golden, then drain and serve warm.
Chef’s notes
The filling must be cool and fairly dry or the pastry may burst. Seal edges firmly and fry in small batches.
Substitutions
Spinach can replace Swiss chard. Pecorino can replace part of the Parmesan for a sharper filling.
Serve with
Lemon wedges or a simple salad
Storage
Refrigerate cooked barbagiuan for up to 2 days. Reheat in a hot oven to restore crispness.
Allergens
Contains wheat, milk and egg.
Always Cook with Heart. Always!
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