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Barbagiuan




Source of Recipe


adapted from Patricia Grimaud Palmero


List of Ingredients




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
soy mince after soaking in stock and draining
or cooked beans
olive oil
parsley
gram flour
salt and pepper

Recipe



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 handfuls of soy mince or cooked beans without forgetting that the vegetables must dominate the stuffing. Add some finely chopped parsley and season with salt and pepper.
add some gram flour and encorporate until the mixture holds
together slightly and is not wet. About 2 TBSP should be about right but this will vary on the amount of vegetables used.
Prepare the raviolis that can be round or rectangular, fry them in a frying pot, and serve hot or at room temperature. As I indicate below, 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
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