BarbagiuanFried Chard and Ricotta Turnovers
Barbagiuan are small fried turnovers associated with Monaco and nearby Liguria. This common version fills them with chard, ricotta, herbs, and Parmesan; family fillings vary.
Prep
1h 20m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 300gAll-Purpose Flour
- 150mlWater
- 20mlExtra Virgin Olive Oil
- 4gSalt
Filling
- 250gSwiss Chard (finely chopped)
- 100gOnion (finely chopped)
- 10gGarlic (crushed)
- 20mlExtra Virgin Olive Oil
- 250gRicotta Cheese
- 1pcsEgg (beaten)
- 40gParmesan (finely grated)
- 10gFresh Parsley (finely chopped)
- 2gBlack Pepper
Assembly
- 500mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour and salt in a bowl. Add the water and extra virgin olive oil, then knead until smooth and supple. Cover and let the dough rest until relaxed.
- 02
Heat the extra virgin olive oil in a pan over medium heat. Add the onion and cook until soft and translucent.
- 03
Stir in the garlic and swiss chard. Cook until the greens are tender and most of their moisture has evaporated. Let the mixture cool completely.
- 04
Fold the cooled greens into the ricotta cheese with the egg, Parmesan, fresh parsley, and black pepper. Mix until evenly combined.
- 05
Roll the dough thin and cut it into rounds. Place a spoonful of filling on one half of each round, fold over, and press the edges firmly to seal.
- 06
Heat the vegetable oil to 175°C (347°F). Fry the turnovers in batches until deeply golden and crisp on both sides.
- 07
Drain on paper and serve warm.
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