Monégasque Barbagiuan

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 2 tbsp olive oil
• 1 egg white
• 1/2 cup water, plus more as needed
• 1 bunch Swiss chard, leaves and stems separated
• 1 cup ricotta cheese
• 1/3 cup grated Parmesan
• 1/4 cup cooked white rice
• 1 small onion, finely chopped
• 1 egg, beaten
• Salt and black pepper to taste
• Vegetable oil, for frying

Before you cook

• Sift the flour and salt into a bowl and mix in the olive oil and egg white.
• Add water gradually, kneading until a firm, smooth dough forms.
• Wrap the dough and chill it in the refrigerator for 30 minutes.
• Finely chop the chard stems and roughly chop the leaves separately.
• Blanch the chopped chard leaves and stems in boiling water for 2 minutes, then drain well and squeeze out excess water.

Steps

1. Cook the onion in a splash of oil over medium heat for 5 minutes, until soft.
2. Add the blanched chard to the onion and cook for 2 minutes, then remove from the heat and let cool.
3. Mix the cooled chard mixture with the ricotta, Parmesan, cooked rice and beaten egg in a bowl.
4. Season the filling with salt and pepper.
5. Roll out the chilled dough thinly on a floured surface and cut into 4-inch squares.
6. Place a spoonful of filling in the center of each square.
7. Fold each square into a triangle and press the edges firmly to seal.
8. Heat 2 inches of vegetable oil in a deep pot to 350°F.
9. Fry the barbagiuan in batches for 3 to 4 minutes, turning once, until deep golden brown.
10. Drain on paper towels and serve warm.