Chef Johan Svensson
Makes about 40 pieces
- 200 grams flour
- 2 Tbsp olive oil
- 1/2 tsp water
- Salt to taste
- 2 shallots, minced
- 1/2 lb ramps
- 2 cloves garlic: one minced, the other whole
- 1/2 lb morels, roughly chopped (or other meaty mushroom)
- 1/2 cup grated parmesan
- 1 tsp butter
- 3 sprigs thyme
- 1 cup olive oil
- 1 cup butternut squash puree
- 2-3 drops truffle oil (optional)
- Salt and white pepper to taste
To make the dough:
- Arrange the flour in a ring; pour in the oil, water and salt, and mix the dough well. Knead it and make sure to get the dough’s consistency is similar to pie crust dough.
- Chill for at least one hour; you can also refrigerate overnight.
- Chop the ramps. In a sauté pan, lightly sauté the shallots, minced garlic, and chopped ramps. Add the morels and let the mushrooms wilt slightly. Remove from the heat and let it cool down. Mix in the parmesan and butternut squash puree, and season with salt and pepper. If desired, add the truffle oil.
- Thinly roll out the dough with a rolling pin on a baking table dusted with flour. Use a cookie cutter to cut small rounds, and place a teaspoon of filling on circle piece. Fold the dough over and use a little water to seal the packet together.
- In a sauté pan with high sides, heat the olive oil and add the thyme sprigs and the remainder of garlic (make sure to crush the garlic before putting it into the oil).
- Making sure the oil doesn’t get too hot, let the barbagiuans fry for about 3-4 minutes, until golden brown. Drain well on a cloth or paper towel and serve.