This article includes a
list of references,
related reading, or
external links, but its sources remain unclear because it lacks
inline citations. (February 2013) |
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]
This article includes a
list of references,
related reading, or
external links, but its sources remain unclear because it lacks
inline citations. (February 2013) |
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]