Authentic Monaco Recipes

Barbagiuan

Ingredients (makes about 20)

For the pastry

• 1 2/3 cups flour
• 1/2 tsp salt
• 1/4 cup olive oil
• 1 egg
• 3 Tbsp water

For a traditional Monaco filling

• 1 1/2 tsp olive oil
• 2 Tbsp onion, finely chopped
• 2 Tbsp leek, white part only finely chopped
• 2 leaves swiss chard, green parts only, shredded and finely chopped
• 1/4 cup spinach leaves, finely chopped
• 1/2 tsp oregano
• 2 1/2 Tbsp ricotta cheese
• 1 Tbsp parmesan
• 1 Egg whites
• Vegetable oil for frying

Prepare the pastry

1. Sift flour and salt into a bowl.
2. Add olive oil and 2 Tbsp of egg and blend with a fork
3. Add just enough water to bring the pastry together into a firm dough
4. Knead dough on a lightly floured surface until smooth and elastic (about 5 minutes)
5. Wrap in plastic wrap and chill in fridge for 30 minutes

Prepare the Filling

1. Heat oil in a skillet over medium heat and cook onion and leek until golden (about 5 minutes)
2. Add chard, spinach and oregano and fry until chard is very tender (about 10 minutes)
3. Transfer the mixture to a bowl and mix in the ricotta, parmesan and left over egg from the pastry, then set aside to cool

Final Assembly

1. Roll the chilled pastry dough on a lightly floured surface to about 2mm thick
2. Cut into 6 inch rounds (should make approximately 20)
3. Add 1 tsp of filling to the center of each pastry round
4. brush the edges with egg white and fold to form a semi-circle, then press the edges down with a fork to seal
5. Heat the oil (at least 1 ½ inches deep) to 375 degrees Fahrenheit
6. Working in batches, fry until brown and crisp (about 5 minutes)
7. Allow to cool before serving as the centers stay hot for a long time

Popular Variation: Pumpkin Filling

• Half of one small “Cinderella” pumpkin, cut into chunks with seeds and strings removed
• 2 Tbsp olive oil, separated
• 2 spring onions, finely chopped
• 3/4 tsp fine sea salt, separated
• 1/8 tsp ground black pepper
• 1 large egg
• 1/2 cup coarsely grated parmesan

Prepare the Pumpkin Filling

1. Preheat the oven to 400 degrees F and line a baking sheet with foil brushed with 1 Tbsp oil
2. Drizzle pumpkin chunks skin side down with oil and salt, then bake for 1 ½ hours until very soft
3. Scrape the pumpkin flesh into a bowl and mash until smooth.
4. Cook spring onion in oil over medium heat until translucent
5. Add spring onions, egg and parmesan to pumpkin and mix until well blended. Salt and pepper to taste.

The Famous Monte Carlo Cocktail

Ingredients

• 2 oz straight rye whiskey
• ½ oz Benedictine
• 1 dash Angostura Aromatic Bitters
• Lemon Slice

1. Stir all ingredients with ice 30 seconds until well chilled
2. Strain into ice-filled glass
3. If the drink is too sweet for you, add a some lemon to taste