Barbagiuan

About This Recipe

Barbagiuan — literally 'Uncle John' in the Monégasque dialect — is the national dish of Monaco. These half-moon fried pastries are filled with Swiss chard, ricotta, and Parmesan, encased in a crisp olive-oil pastry shell. They appear at every Monaco national day celebration and family feast, and are sold warm by street vendors near the palace.

Ingredients

Serves 4

• 250 gplain flour
• 300 gSwiss chard leaves, blanched and squeezed dry
• 200 gricotta cheese
• 50 gParmesan, finely grated
• 1 largeegg
• 1 litrevegetable oil, for deep-frying

Instructions

1. 1

   Make the pastry

   Mix flour with a pinch of salt and 3 tbsp olive oil. Add cold water gradually (approx. 80 ml) to form a smooth, firm dough. Rest wrapped for 20 minutes.

2. 2

   Prepare the filling

   Finely chop the blanched, squeezed chard. Mix with ricotta, Parmesan, egg, salt, and pepper until combined.

3. 3

   Shape

   Roll dough thinly. Cut into 10 cm circles. Place a teaspoon of filling in the centre of each, fold over, and seal edges firmly by pressing with a fork.

4. 4

   Fry

   Heat oil to 170 °C. Fry barbagiuan in batches for 3–4 minutes, turning once, until deep golden. Drain on paper towels.

5. 5

   Serve hot

   Season with a little flaky salt and serve immediately while crisp.

Variations

• •

  Add a pinch of nutmeg to the filling.

• •

  Bake at 200 °C for 20 minutes for a lighter result.

Storage

Best eaten immediately; reheat in an oven to restore crispness.

Frequently Asked Questions