Tag: chard

Chard and spinach barbagiuan – Italian Cuisine

Fancy a tasty appetizer? The idea comes from the lands straddling Liguria and the Principality of Monaco: these are barbagiuan, stuffed fried ravioli. Here's how to do it

If you are looking for an idea for a appetizer or a starter delicious, here's one that's right for you: i Barbagiuan.

From the picturesque name, barbagiuan are a kind of fried ravioli stuffing to taste, typical of the Principality of Monaco and arrived from there also in Italy, going up the Ligurian Riviera di Ponente.

Usually with the pumpkin in winter, this more spring variant provides a filling based on chard, spinach and ricotta.

Below you will find the original recipe; in the gallery instead, many curiosity and ideas for delicious variations of the filling.

The recipe of barbagiuan with chard and spinach

Ingredients

To prepare about 50 barbagiuan, you need: to do thedough, 250 gr of flour, 1 teaspoon of salt, 45 ml of extra virgin olive oil, 90 ml of water. To prepare the stuffedinstead: 600 gr of chard, 600 gr of fresh spinach, 150 gr of ricotta, 1 egg, 2 leeks, 1 onion, 1 clove of garlic, 1 bunch of fresh parsley, fresh marjoram, fresh chives, fresh basil, 2 tablespoons of grated Parmesan cheese, seed oil for frying and coarse salt to taste.

Method

First, proceed with the dough. Take a bowl and pour the flour and the teaspoon of salt, mix and mix them, pouring the extra virgin olive oil flush. Create a homogeneous dough, give it a spherical shape and let it rest in the fridge, wrapped in plastic wrap.

Now it's time for the filling: clean and peeled herbs and spinach, keeping only the leaves. Peel the garlic clove and while you cook the peeled vegetables with a drizzle of oil in the pan, flavor them by mixing them with a fork on which you have skewered the garlic.

While you let them cool, in a separate pan, sauté finely chopped onion and leeks. Squeeze the vegetables, then finely chop them. Also chop the herbs available.

Now work the ricotta with the fork and gradually add the vegetables, leeks, onions and aromatic herbs. At this point, also add the egg and the grated cheese, mix the mixture well and place it in a piping bag.

Now the last step has come: filling the ravioli. First, remove the dough from the fridge and roll it out thinly, obtaining its identical sheets. Then place balls of stuffing spaced on the pastry. Cover everything with the other sheet. Remove the air around the filling with your fingers, then with the wheel, create the ravioli.

Meanwhile, heat the oil for frying and when hot, dip the ravioli. Serve them freshly fried, with a sprinkling of coarse salt.

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Recipe Sliced fillet, chard and cabbage – Italian Cuisine

Ingredients

600 g whole fillet clean
280 g broccoli
250 g green and red beets
220 g Romanesco broccoli
50 g Brussels sprouts
extra virgin olive oil
salt
pepper

Duration: 15 min

Level: Easy

Dose: 4 people

For the recipe of sliced fillet, beets and cabbage, salt and pepper the fillet, brown it in a pan with a little oil for 3-4 minutes, turning it on all sides, until it is well browned; bake at 190 ° C for 8-10 minutes (in 8 minutes it will remain bloody). Browse the Brussels sprouts. Peel the chard. Divide all the broccoli into florets, boil them in boiling salted water for 3-4 minutes, drain them with the slotted spoon. In the same water, boil the beets and leaves of Brussels sprouts and drain them after 1 minute. Slice the fillet, transfer it to a serving dish and place the chard and cabbage all around; season with salt, a drizzle of extra virgin olive oil and a pinch of pepper.

Recipe Stuffed squid on chard cream – Italian Cuisine

Ingredients

4 squid
650 g chard from the coast
120 g stale bread
100 g grated pecorino
2 anchovy fillets
2 sprigs of thyme
a clove of garlic
shoots
gomasio
sugar
extra virgin olive oil
salt

Duration: 1 h 20 min

Level: Middle

Dose: 4 people

For the recipe of stuffed squid on chard cream, bring a saucepan to boil
of water with a pinch of salt and a pinch of sugar. Divide the leaves of the biete from the coasts. Cut the leaves into fillets and parboil them for 2 minutes. Drain and cool in water and ice for 5 minutes. Drain and set aside.
Reduce the rib stems in 5 mm cubes; Sauté them in a pan in a veil of oil for 4-5 minutes with the clove of garlic with the peel and the chopped anchovies. Then remove the garlic. Cut the bread into cubes, add it to the ribs in the pan and brown it until it has become crispy. Let the mixture cool, then add the pecorino and thyme leaves. Clean the squid.
Keep the tentacles aside. Fill the bags with the mixture of bread and ribs and close the mouth with a toothpick. Blend the chard leaves by adding 130 g of oil, until you get a velvety cream. Brown the stuffed bags in a pan with a little oil over high heat until they become golden.
Repeat the operation with the tentacles. Serve the squid on a bed of chard cream with sprouts and a sprinkling of gomasio, a seasoning based on salt and sesame (found in the supermarket and in organic specialty shops).