Tag: spinach

Chard and spinach barbagiuan – Italian Cuisine

Chard and spinach barbagiuan


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.

Incoming search terms:

Spinach Plumcake – Spinach Plumcake Recipe – Italian Cuisine

»Spinach Plumcake - Misya Spinach Plumcake Recipe


Wash the spinach well under running water, then steam for a few minutes (3-5 minutes should suffice).

Gently squeeze the spinach, coarsely chop it and let it cool.
In the meantime, beat the eggs with milk, oil, salt and pepper, then also add flour, yeast and parmesan and mix.

Finally gently add the spinach and diced scamorza.

Pour the mixture into the buttered and floured mold and bake for about 30 minutes at 180 ° C, in a preheated convection oven.

The spinach plumcake is ready, cut it into slices and serve it.

Gratin Spinach Recipe – Italian Cuisine – Italian Cuisine

Gratin Spinach Recipe - Italian Cuisine


  • 1 kg spinach
  • 750 g milk
  • 170 g Grated Grana Padano Dop
  • 80 g butter
  • 60 g flour
  • 3 slices of sandwich bread
  • 2 onions
  • 1 clove of garlic
  • extra virgin olive oil
  • nutmeg
  • salt
  • pepper

Wash spinach and dry them in a pan with 4 spoons of oil, the clove of garlic crushed with the peel and a pinch of salt for 2-3 minutes; squeeze them well and pat them with kitchen paper.
Peel the onions, slice them and dry them in a pan with 60 g of butter for 10 minutes. Add the flour, stir, then add the milk, season with salt, pepper and nutmeg and continue cooking for another 10-12 minutes, until the mixture begins to boil and thicken (bechamel).
Jumbled up spinach with béchamel sauce and add 100 g of grated parmesan, seasoning with salt and pepper.
Eliminate the edges to the slices of sandwich bread, cut it into pieces and blend it with 4 tablespoons of grated cheese.
Grease and sprinkle a baking dish (ø 20 cm) with grain; distribute the spinach to the béchamel, cover them with the cheese bread and complete with flakes of butter.
bake at 180 ° C for about 15 minutes.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close