Barbagiuan

Barbagiuan are small filled parcels of dough fried until golden. A family recipe shared by Sharon Eastwood with Monaco Tribune uses chard leaves, spinach, spring onions and garlic in the filling, with grated Parmesan and egg. Its dough combines flour, egg, olive oil, water and salt.^[1]

In this preparation, the greens are blanched, cooked with the aromatics and pressed to remove excess water before the filling is mixed. The dough is rolled thin, folded over small portions of filling and cut into individual parcels. The sealed barbagiuan are fried and served warm.^[1]