Entree: Monaco – Barbagiuan (Fried pastry with chard and ricotta)

Serving Size: 6

Approximate Time

Prep 1 hr 15 min

Cook 10 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 1/2 tsp (3 g) fine sea salt
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 large egg (approx. 50 g)
- 1/2 cup (120 ml) warm water, plus more as needed
- 1 tbsp (15 ml) extra-virgin olive oil for sautéing
- 1 small leek, white and pale green parts only, thinly sliced (about 4 oz / 115 g)
- 10 oz (280 g) Swiss chard leaves, stems removed and chopped
- 2 cloves (6 g) garlic, minced
- 1/3 cup (80 g) cooked short-grain rice
- 1/2 cup (120 g) ricotta cheese
- 1/3 cup (30 g) grated Parmigiano-Reggiano
- 1/4 tsp (0.5 g) ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1 large egg (approx. 50 g), beaten for egg wash
- Vegetable oil for shallow frying (for example, sunflower or peanut oil) — for frying do not require exact measurement

Instructions

1. Make the dough: In a bowl combine flour and 1/2 tsp salt. Whisk the egg with 2 tbsp olive oil and 1/2 cup warm water, then slowly mix into the flour until a soft dough forms; knead on a lightly floured surface 5–7 minutes until smooth. Wrap and rest 30 minutes.
2. Prepare the filling: Heat 1 tbsp olive oil in a skillet over medium heat. Add the sliced leek and sauté until soft, 4–5 minutes. Add garlic and chopped Swiss chard and cook until wilted and any liquid has evaporated, 4–6 minutes. Stir in cooked rice, ricotta, Parmigiano, nutmeg, and season with salt and pepper to taste. Cool the mixture to handleable temperature.
3. Shape pockets: Divide rested dough into 12 equal pieces. Roll each piece into a thin 5–6 inch (12–15 cm) circle on a lightly floured surface. Place about 2 tbsp (30 g) of filling in the center of each circle, brush edges with beaten egg, fold over to form a half-moon and crimp edges to seal; press out excess air.
4. Fry: Heat vegetable oil in a wide skillet to 350°F (175°C) — oil should be about 1/2 inch (1.3 cm) deep for shallow frying. Fry barbagiuans in batches, turning once, until golden brown and crisp, 3–4 minutes per side. Drain on paper towels.
5. Serve: Keep warm in a low oven if making ahead. Serve hot or warm as an entree; they are traditionally eaten plain or with a lemon wedge.
6. Storage: Cool completely and refrigerate up to 2 days or freeze raw or cooked; reheat in a 350°F (175°C) oven until heated through and crisp.