Monaco

• 500 g puff pastry (store-bought or homemade)
• 300 g Swiss chard (or spinach, chopped)
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 100 g ricotta cheese
• 50 g Parmesan cheese (grated)
• 1 egg (beaten)
• 2 tbsp olive oil
• Salt and pepper to taste
• Oil for frying

• Prepare the filling: Heat olive oil in a pan over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
• Cook the greens: Add the chopped chard (or spinach) to the pan and cook until wilted, about 3-4 minutes. Remove from heat and allow to cool slightly.
• Make the filling: In a bowl, combine the cooked greens, ricotta, Parmesan, and a pinch of salt and pepper.
• Prepare the pastries: Roll out the puff pastry on a floured surface. Cut it into squares (about 6-8 cm on each side). Place a spoonful of the filling in the center of each square.
• Seal the Barbajuan: Fold the pastry over the filling to form a triangle or rectangle, pressing the edges to seal.
• Fry the Barbajuan: Heat oil in a frying pan over medium heat. Fry the Barbajuan for 2-3 minutes on each side until golden and crispy.
• Serve: Drain on paper towels and serve hot.

Barbajuan is a popular snack in Monaco, often enjoyed during local festivals or as an appetizer. These fried pastries are filled with a flavorful mix of greens, cheese, and seasonings, reflecting the Mediterranean influence on Monaco's cuisine.