Monegasque Barbajuan with Swiss Chard and Ricotta
Small pastries filled with Swiss chard, ricotta, onion, and oregano, wrapped in thin, golden dough. The recipe makes about 20 pastries, approximately 5 per serving; times and servings are estimates.
Barbajuan is a savory pastry associated with Monaco’s cuisine. This version is filled with Swiss chard, ricotta, and oregano. The dough needs an hour to rise; then it is rolled out, filled, and fried in batches.
Ingredient allergens
Allergen listDocumented presence
-
Milk and milk products
Ricotta
Ingredients without verified allergen data 13
Ingredients without verified allergen data: Wheat flour, Egg, Olive oil for the dough, Swiss chard cooking water, Yeast, Salt, Onion, Swiss chard, Egg whites, Oregano, Olive oil for the filling, Black pepper, Olive oil for frying.
Method
- 01
Make and proof the dough
Dissolve the yeast in the warm Swiss chard cooking water. Mix the flour with a pinch of salt, then add the egg and olive oil for the dough. Add the yeast mixture and knead until smooth and firm. Cover and leave to rise for one hour.
Ready to continue when: The dough is smooth and firm and has rested, covered, for one hour.
15 min - 02
Cook the filling
Heat the olive oil for the filling in a pan. Add the onion and cook until softened and beginning to brown. Add the Swiss chard and cook briefly. Remove the pan from the heat and let the mixture cool. Mix it with the ricotta, egg whites, and oregano; season with a pinch of salt and the black pepper.
Ready to continue when: The onion is soft, the Swiss chard has been heated through, and the filling is mixed and easy to handle.
15 min - 03
Shape the barbajuan
Roll the dough thinly on a lightly floured surface and cut out about 20 small rounds. Place a portion of filling on each, fold into half-moons, and moisten the edges with a little egg white. Press the edges with a fork to seal.
Ready to continue when: The pastries are folded into half-moons and their edges are firmly sealed.
20 min - 04
Fry and serve
Heat the olive oil for frying in a pan. Fry the barbajuan in batches, turning them so they brown on both sides. Remove them when the pastry is golden.
Ready to continue when: The pastry is golden on both sides and looks crisp.
20 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
- Monaco — F1Cookbook www.f1cookbook.com/monaco
- International Cooking: Food from Monaco - The Flavor Vortex www.theflavorvortex.com/international-cooking-food-from-monaco/
- Gastronomie à Monaco : les Recettes, Chefs & Restaurants Étoilés | Monte-Carlo Société des Bains de Mer www.montecarlosbm.com/en/inspiration/recettes-gastronomie-monaco
- Local Cuisine in Monaco www.seemonaco.com/cuisine/guide
- Traditional Foods of Monaco – FRICOT INDIGENOUS — Local Food Produce | Traditional Food Recipes | Sustainable Food Security Solutions fricoteurope.wordpress.com/tag/traditional-foods-of-monaco/
- Monégasque cuisine - Wikipedia en.wikipedia.org/wiki/Mon%C3%A9gasque_cuisine
- Bioactive Phenolics and Antioxidant Capacity of Some Wild Edible Greens as Affected by Different Cooking Treatments | OpenAlex openalex.org/W3087519340
- Monaco’s National Dish and Riviera Influence | Remitly www.remitly.com/blog/en-au/food/national-dish-of-monaco/
- Monaco Grand Prix's Recipe: Barbajuan grandprixgastronomy.substack.com/p/monaco-grand-prixs-recipe-barbajuan
- - YouTube www.youtube.com/watch?v=ZRvFjtLYc7M
- Top 10 de las especialidades culinarias en Monaco ryo.co/es/articulos/monaco/monaco/top-10-de-las-especialidades-culinarias-en-monaco/
- Tomates a la Mónaco www.lacajitadenievesyelena.com/2022/12/tomates-la-monaco.html
State: Published after documentary validation; no “Tested” label is shown.