Barbajuan
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| Alternative names | Barbagiuan |
|---|---|
| Course | Hors d'oeuvre |
| Place of origin | Castellar,  France |
| Main ingredients | Swiss chard, spinach, ricotta, Parmigiano-Reggiano, onions, leeks, egg whites, pastry (flour, eggs, olive oil, water) |
Barbajuan (also spelled barbagiuan or barbagiuai) is an appetizer mainly found in the eastern part of the French Riviera, in the western part of Liguria and in Monaco.[1] A kind of fritter stuffed with Swiss chard, rice and ricotta, among other ingredients, it originates from Castellar[2] in France and became popular in Monaco, where it is especially eaten on the national day, 19 November, because women from Castellar used to sell it in the markets of Monaco.[3] The word means Uncle John in the local occitan dialect.[4]
Other fillings can include pumpkin, minced meat, leeks or eggs.[5]
See also
External links
References
- ^ "Festa gastronomica dei "Barbagiuai" a Camporosso - Riviera24.it". 2 April 2015. Archived from the original on 2 April 2015. Retrieved 10 June 2022.
- ^ Jeremy. "Barbajuan du Pays Niçois". Le Gourmeur (in French). Retrieved 22 June 2023.
- ^ "Des barbajuans". Office de Tourisme Menton, Riviera & Merveilles (in French). Retrieved 22 June 2023.
- ^ 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.
- ^ "Recipe: «barbajuan» by chef Aurélien Véquaud*". Côte d’Azur France / French Riviera. Retrieved 22 June 2023.
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