Barbagiuan

Discussion in 'Food and nutrition' started by Kim Morris, Mar 7, 2004.

  1. Kim Morris

    Kim Morris Guest

    Barbagiuan

    The Barbagiuan are large raviolis of about 1.5" x 1.5" that
    are fried like Beignets. In order to reduce the fat amount
    of this recipe, I prefer to bake them in the oven with a
    drizzle of peanut oil. In the language of Monaco, Barbagiuan
    means Uncle John. There is a "Nicoise" version of the
    Barbagiuan that are made from red pumpkins; the purist
    version in Monaco uses only Swiss Chard leaves.

    Dough

    2 lb rising flour
    1/2 cup extra virgin olive oil 1 tsp salt water

    Dough preparation: Make a ball and roll it out in a
    rectangle.

    Stuffing:

    Swiss Chard leaves 2 or 3 large onions olive oil cooked ham
    parsley parmesan salt and pepper eggs

    Stuffing preparation: Boil the Swiss Chard leaves. Chop and
    drain. Finely chop 2 or 3 large onions and cook them lightly
    in olive oil. Depending on the amount of vegetables, add a
    few slices of cooked ham cut in small pieces without
    forgetting that the vegetables must dominate the stuffing.
    Add some finely chopped parsley and grated parmesan (to
    taste) to the leaves, ham and onion mixture. Season with
    salt and pepper and add whole eggs until the stuffing is
    unctuous but not liquid. A minimum of 2 eggs is advised.

    Prepare the raviolis that can be round or rectangular, fry
    them in a frying pot, and serve hot or at room temperature.
    As I indicated above, I prefer to bake them in the oven with
    a drizzle of peanut oil, which allows them to be eaten cold
    as well as warmed up in the microwave the next day

    Source: Patricia Grimaud Palmero ([email protected]),
    (Cuisine-fr)
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