Barbajuans (pasta) : Specialty du South of the France (French Riviera, Monaco), barbajuans are ravioli frits farcis to chard or else vegetables, like the spinach.
They can be service withaperitif or main course accompanied by s de mesclun or arugula.
The barbajuan is native du village de Castellar, of which it is recognized such as National dish. We can us as variants from barbajuan to basis de squash Red, minced meat andeggs.
À Menton, they are farcis de chard or squash, minced meat,eggs, cheese,oil and rice. Above all, they have forms triangular.
Etymology: Barbajuan means “Uncle John” in dialect nentonnais.
History: The barbajuan is notorigin Monegasque but of one small village (1133 inhabitants in 2020) dessus de Menton : Castellar. In this village, he is not in forms de triangle, but in forms de large ravioli hung in pairs. On the other side of the border, Italy, this pasta is called "barbagiuai" and the main difference is that she is stuffed , pumpkin.
The story goes that a man named Jean no longer had sauce for his ravioli and was forced to do them fry rather than cook en sauce.
This new creation gained popularity and became known as “Barbajuan” (barba: uncle and Juan: Jean) – a nod, in name, to his famous Creator culinary.
Another traditional popular tells that Prince Albert I also had a low for dough barbagiuans chinese, which he would have discovered during a to taste at the archbishop, Jean-Charles Arnal du Curel. He would have required a woman named Marie to continue to bring her these barbajuans every day to the Prince's Palace in exchange for a few gold coins.
Since 2016, a Barbajuan Festival has been organized at the beginning June en Principality in order to promote the cultural heritage. culinary Monegasque inherited from Menton.
Since the qualifying tournament for the Tokyo Olympic Games which took place in Monaco on June 19 and 20, 2021, the barbajuan also gave its name to the Olympic mascot "Barbajuan", a gull in the red and white colors of Monaco designed by Richard Molinier.
Popularity : The barbajuan is today a marker identity of the gastronomy Monegasque . He is served when Party of the Prince celebrated each année the 19 November and during revelry, during which it is often assorted with some champagne.
We find mainly across Monaco, Menton et Nice, In the game Oriental of the French Riviera and Italy du North part.
Prepare in advance : The barbajuan of forms rectangular is make us de chard, rice among others. The whole thing is free until it's good doré. It is more often served en aperitif whether main course.