Monaco Barbajuan

Monaco already has enough glamour, so the food choice here goes for something local rather than luxury-for-show. Barbajuan are crisp fried pastries, traditionally stuffed with greens and cheese, and they feel much more rooted than the usual yacht-deck fantasy.

Quick Look

• Race: Monaco Grand Prix
• Prep time: 25 minutes
• Cook time: 20 minutes
• Serves: 4 to 6

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 5 ounces Swiss chard or spinach, chopped
• 1/2 cup ricotta
• 1/4 cup grated Parmesan
• 1 tablespoon chopped parsley
• 1 egg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 20 wonton wrappers
• Water, for sealing
• Neutral oil, for frying

Method

1. Heat the olive oil in a skillet and cook the onion for 4 minutes.
2. Add the chard or spinach and cook until wilted. Cool slightly, then squeeze out excess moisture.
3. Mix the greens with the ricotta, Parmesan, parsley, egg, salt, and pepper.
4. Put a spoonful of filling in the center of each wrapper.
5. Wet the edges, fold into half-moons, and press firmly to seal.
6. Heat 2 inches of oil to 350 F.
7. Fry in batches for 2 to 3 minutes until golden. Drain on paper towels.

Drink Pairing

• Wine: Provencal rose.
• Local pairing: Sparkling mint lemonade.

Notes

• Traditional dough is great, but wrappers keep this recipe in realistic home-cook territory.
• Serve warm, not piping hot, so the filling settles.