Monegasque cuisine

Barbagiuan (fried chard and squash pastries)

The national snack: fried pastries filled with squash, chard, rice and cheese.

Well-cooked hot dish

Barbagiuan (fried chard and squash pastries) — Monegasque cuisine. Photograph of the dish.

Ingredients

The filling is cooked, wrapped in dough and deep-fried until golden.

Use only pasteurised milk, yoghurt, cream and cheese.
Eggs should be fully cooked, with firm whites and yolks.
Instead of street food or dishes that have stood on a buffet for a long time, choose a freshly cooked hot portion.

Use pasteurised ricotta and make sure the filling is hot. Choose freshly fried hot pastries rather than ones that sat in a display for hours.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Best eaten freshly fried and hot. Refrigerate leftovers within 2 hours and eat within a day.

In the oven until hot throughout; a microwave makes it soggy.

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Phase notes are general. During low counts, follow only your care team’s food rules.

Heart disease, Obesity, Stomach and gut. Fried in oil. With heart or digestive disease or weight concerns, discuss it with your team; baking can be an alternative.
Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
Autoimmune disease, Stomach and gut. Contains wheat (gluten). With coeliac disease and some autoimmune conditions, discuss it with your team.

Nutrition figures from a reliable source have not been added for this dish yet.

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.