114 Monaco – Barbajuans

Barbajuans

Barbajuans, the national dish of Monaco, are a fun and tasty appetizer. Basically, this is dough stuffed with ricotta and parmesan cheese, leeks, sweet onion, chard and spinach and then deep fried. At first I though I was going to need a dipping sauce for these, but they are perfect without.

Ingredients

Pastry

1-1/4 cup flour

1/2 tsp. salt

1/4 cup olive oil

1 egg, beaten

3-5 tablespoons water

Filling

2 tablespoons olive oil

1/2 medium sweet onion, finely chopped

2 tablespoons leeks, white parts only, finely chopped

2 cups chopped spinach and Swiss chard

1/2 teaspoon oregano

1/3 cup ricotta

2 tablespoons grated parmesan cheese

1 egg, beaten

Salt and Pepper

Vegetable oil for frying

Directions

1. Add flour and salt to bowl or food processor and pulse to combine

2. Drizzle in olive oil, 2 tablespoons of the egg, and slowly add water 1 tablespoon at a time until a firm dough forms

3. Turn out onto lightly floured surface and knead until smooth and elastic, about 5 minutes

4. Wrap in plastic wrap and chill in the refrigerator for about 30 minutes

5. Meanwhile for the filling, heat olive oil in a pan over medium heat

6. Add onions and leek and sauté until starting to lightly brown, about 5 minutes

7. Add the spinach, Swiss chard, and oregano. Sauté until greens are tender or about 5 minutes longer.

8. Place in a bowl to cool, add cheese, remaining egg, and season to taste

9. Roll out dough on a lightly-floured surface and cut into about 1 1/2″ rounds, yielding 20-24

10. Brush edge of round with egg wash and place 1 teaspoon in the center

11. Fold dough over to form a semi-circle; press edges with tines of fork to seal

12. Repeat with remaining rounds and play on a tray to prepare for frying

13. Heat 1-1/2″ vegetable oil in a deep fryer or dutch oven to 375 degrees

14. In batches, add pastries to hot oil and fry until starting to brown, about 5 minutes

15. Transfer to paper towel lined plate and serve warm or at room temperature

Original recipe found here:

https://racedayrecipes.com/2015/05/21/barbajuan/