Monaco

Monaco is a fun country. Fun to pretend to be a zillionaire and go to fancy stores and restaurants. It also has the swankiest casino in the world. The dish we prepared was Barbagiuan. These are delicious fried snacks similar to empanadas. I followed the recipe from Celtnet Recipes found here.

Ingredients: For the Pastry: 500g self-raising flour 125ml extra-virgin olive oil 1 tsp sea salt water, to bind For the Filling: 400g Swiss chard leaves 2 large onions, finely chopped 60ml olive oil 100g ham slices 6 tbsp flat-leaf parsley, finely chopped 75g freshly-grated Parmesan cheese salt and freshly-ground black pepper, to taste 2 or 3 eggs, beaten

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-barbagiuan
Copyright © celtnet

Ingredients

For the Pastry:
500 g of flour
125 ml olive oil
1 tsp sea salt

Filling:
400 g swiss chard (blanched and chopped)
2 large onions (chopped)
60 ml olive oil
100 g ham slices (chopped)
6 tbsp parsley (chopped)
75 g grated Parmesan cheese
salt
pepper
2-3 eggs beaten

Directions

Combine the flour and salt in a bowl. Form a well in the center, add 125 ml of oil and stir to combine. Now work in just enough water to bring the mixture together as a dough. Cover and refrigerate until needed. 

Heat the remaining oil in a pan, add the onions and saute for about 8 minutes, or until golden brown. Stir in the swiss chard then add the ham.  Put the mixture into a bowl and add cheese and parsley. Mix well and add salt and pepper to taste. Work in enough of the beaten eggs so that the filling mixture is creamy without being liquid. 

Heat frying oil to 350 degrees in a deep fryer or deep pan. Turn the pastry out onto a floured work surface and roll out until thin (think ravioli). Alternatively you can use the wonderful pasta attachment for the Kitchen Aid. Cut the pastry out either into small rounds or rectangles. Put 1-2 tbsp of filling in the center and then fold and crimp. Brush with egg wash. Fry the barbagiuans for 8 minutes turning them over half way through so they are golden brown on all sides. Remove with a slotted spoon, drain on paper towels and serve warm.

Heidi's Rating: 8 out of 10. Anything fried and filled with cheese is always a good idea.
Husband's Rating: 7 out of 10.
M's rating: 7 out of 10. 

 

For the Pastry: 500g self-raising flour 125ml extra-virgin olive oil 1 tsp sea salt water, to bind For the Filling: 400g Swiss chard leaves 2 large onions, finely chopped 60ml olive oil 100g ham slices 6 tbsp flat-leaf parsley, finely chopped 75g freshly-grated Parmesan cheese salt and freshly-ground black pepper, to taste 2 or 3 eggs, beaten

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-barbagiuan
Copyright © celtnet

For the Pastry: 500g self-raising flour 125ml extra-virgin olive oil 1 tsp sea salt water, to bind For the Filling: 400g Swiss chard leaves 2 large onions, finely chopped 60ml olive oil 100g ham slices 6 tbsp flat-leaf parsley, finely chopped 75g freshly-grated Parmesan cheese salt and freshly-ground black pepper, to taste 2 or 3 eggs, beaten

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-barbagiuan
Copyright © celtnet

Ingredients: For the Pastry: 500g self-raising flour 125ml extra-virgin olive oil 1 tsp sea salt water, to bind For the Filling: 400g Swiss chard leaves 2 large onions, finely chopped 60ml olive oil 100g ham slices 6 tbsp flat-leaf parsley, finely chopped 75g freshly-grated Parmesan cheese salt and freshly-ground black pepper, to taste 2 or 3 eggs, beaten

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-barbagiuan
Copyright © celtnet