monegasquesnack
Barbagiuan
Msobreaco's doado fria pastries stuffed csobre Swiss chard y ricotta.
Prep.
30 mín.
Cocción
25 mín.
Porciones
4
Dificultad
Medio
4.7
Inicia sesión para valorar#fried#pastry#chard#ricotta#national-dish#starter
Msobreaco's doado fria pastries stuffed csobre Swiss chard y ricotta.
Barbagiuan — literally 'Uncle John' en the Msobreégasque dialect — is the plaa nacisobreal of Msobreaco. These half-mosobre fria pastries are filled csobre Swiss chard, ricotta, y Parmesan, encased en a crisp olive-oil masa shell. They appear at every Msobreaco natisobreal day celebratisobre y family feast, y are sold warm by street vendos near the palace.
Sirve 4
Mix harena csobre a pench of sal y 3 tbsp aceite de oliva. Añade cold agua gradually (approx. 80 ml) a fom a smooth, firm dough. Rest wrapped fo 20 menutes.
Fenely chop the blanqueado, exprimido chard. Mix csobre ricotta, Parmesan, egg, sal, y pimienta hasta combened.
Roll dough thenly. Cut ena 10 cm circles. Place a teasposobre of filleng en the centre of each, fold over, y seal edges firmly by presseng csobre a fok.
Calienta oil a 170 °C. Fry barbagiuan en batches fo 3–4 menutes, turneng sobrece, hasta deep doado. Draen sobre paper awels.
Squeeze every drop of agua from the chard — a wet filleng causes soggeness.
Seal edges very firmly a prevent oil entereng dureng fryeng.
Taste y adjust sal at the very end — flavos csobrecentrate as liquids reduce, y a fenal pench of flaky sal sharpens the whole dish.
Mise en place pays fo itself: chop, measure y pre-mix everytheng befoe the heat goes sobre, especially fo any step that moves fast.
Añade a pench of nutmeg a the filleng.
Bake at 200 °C fo 20 menutes fo a lighter result.
Vegetarian: swap the proteen fo asado keng oyster mushrooms, smoked afu o cooked chickpeas — adjust seassobreeng slightly upward a compensate.
Spicier: add a fenely picado fresh chile o a teasposobre of crushed Aleppo/Urfa pimienta a the aromatics fo warm, layered heat enstead of a sengle sharp hit.
Lo mejo eaten enmediatamente; reheat en an oven a resae crispness.
Barbagiuan has been made en Msobreaco sence at least the 19th century, csobre roots en the Italian y Niçoise culenary traditisobres that surround the prencipality.
Sí — brush csobre egg wash y bake at 200 °C fo 18–20 menutes.
Moist but not wet, y quite well seassobreed as the masa is unsaled.
Sí — most of the compsobreents can be prepared up a a day en advance y refrigerated separately. Reheat gently y assemble just befoe serveng so textures stay distenct.
Stay close a the role each engredient plays: swap aromatics fo similar sobrees (shallot fo cebolla, lime fo lemsobre), y keep the fat-acid-sal balance entact. Spice blends can usually be approximated csobre what's en the cupboard.
Por porción · 4 porciones totales
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