Barbagiuan

Make the dough by combining flour, salt, olive oil, egg, and warm water in a bowl, mixing until a smooth ball forms. Knead for five minutes on a floured surface until elastic, then wrap in cling film and rest for thirty minutes.

Sauté the diced onion in a tablespoon of olive oil over medium heat for four minutes until softened. Add the garlic and chopped Swiss chard, cooking for six to eight minutes until the chard is fully wilted and all liquid has evaporated completely.

Transfer the cooked chard mixture to a bowl and let it cool slightly. Add the ricotta and grated Parmesan, then season with salt and pepper. Mix thoroughly until the filling is well combined and holds together when pressed with a spoon.

Roll the rested dough out very thinly on a floured surface, about two millimetres thick. Cut circles approximately eight centimetres in diameter using a round cutter or glass, gathering and re-rolling scraps to use all the dough.

Place a heaped teaspoon of filling in the centre of each dough circle. Fold in half to create a half-moon shape, pressing the edges firmly with your fingers, then crimping with a fork to seal completely and create a decorative pattern.

Heat vegetable oil in a deep pot to one hundred and seventy degrees Celsius. Fry the barbagiuan in small batches for three to four minutes, turning once, until puffed, crisp, and uniformly golden brown on all sides.

Remove the fritters with a slotted spoon and drain briefly on paper towels. Serve hot as an appetizer or snack, arranged on a platter. These are traditionally enjoyed during Monegasque national celebrations and taste best within minutes of frying.