Barbajuan

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Barbajuan
Barbaguiai.jpg
Alternative namesBarbagiuan
Course Hors d'oeuvre
Place of originWestern part of Italian Riviera, Monaco and eastern part of French Riviera
Main ingredients Swiss chard, spinach, ricotta, Parmigiano-Reggiano, onions, leeks, egg whites, pastry (flour, eggs, olive oil)
  •   Commons-logo.svg Media: Barbajuan

Barbajuan (also spelled barbagiuan or barbagiuai) is an appetizer mainly found in eastern part of the French Riviera, in the western part of Liguria and in Monaco. [1] [2] [3] A kind of fritter stuffed with Swiss chard, rice and ricotta, among other ingredients. In Monaco, where it is especially eaten on the national day, 19 November. [4] The word means Uncle John in western Ligurian and Monégasque dialect. [5] Other fillings can include pumpkin, minced meat, leeks or eggs. [6]

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See also

References

  1. ↑ "Festa gastronomica dei "Barbagiuai" a Camporosso - Riviera24.it". 2 April 2015. Archived from the original on 2 April 2015. Retrieved 10 June 2022.
  2. ↑ "Barbagiuai: Tradizione e gusto della Liguria". La Riserva (in Italian). Retrieved 22 June 2023.
  3. ↑ "Barbagiuai". La Mia Liguria (in Italian).
  4. ↑ "I Barbagiuan di Monaco, Gusto e Tradizione". Monaco Magazine (in Italian). Retrieved 22 June 2023.
  5. ↑ Mille ricette della cucina italiana. Il più grande e ricco libro illustrato dedicato alla tavola del nostro paese (in Italian). Rizzoli. 2010. p. 65. ISBN   978-88-17-04166-9.
  6. ↑ "Recipe: «barbajuan» by chef Aurélien Véquaud*". Côte d’Azur France / French Riviera. Retrieved 22 June 2023.
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