Barbajuans

http://www.monaco-consulate.com/news_barbajuans.htm

Ingredients:

Pastry:

• 1½ cups all-purpose flour
• ½ tsp salt
• ¼ cup olive oil
• 1 egg, beaten to blend
• 3 Tbsp (or more) water

Filling:

• 1½-tsp olive oil
• 2 Tbsp finely chopped onion
• 2 Tbsp finely chopped leek (white part only)
• 2 Swiss chard leaves, stems & ribs removed, chopped
• ¾ cup chopped fresh spinach (about 1½ ounces)
• ½ tsp dried oregano
• 2½ Tbsp ricotta cheese
• 1 Tbsp freshly grated Parmesan cheese
• 1 egg white, beaten to blend
• Vegetable oil (for deep frying)

For pastry:

Combine flour and salt in processor. Add oil, 2 Tbsp egg (reserve remaining egg for filling) and 3 Tbsp water. Process until smooth dough forms, adding more water by teaspoonfuls if dough is dry. Turn dough out onto lightly floured surface and knead until smooth, about 1 minute. Wrap dough in plastic and let stand 30 minutes.

Meanwhile, prepare filling:

• Heat 1½-tsp olive oil in heavy medium skillet over medium heat. Add onion and leek and sauté until tender and golden, about 4 minutes. Add chard, spinach and oregano and sauté until very tender, about 10 minutes. Transfer to small bowl. Mix in cheeses. Season with salt and pepper. Mix in 1 Tbsp egg reserved from pastry. Set filling aside to cool.
• Line large baking sheet with foil. Roll out dough on floured surface to generous 1/16-inch thickness. Using floured 2- to 2½ inch round cutter, cut out rounds. Gather dough and re-roll, cutting out more rounds for a total of 24.
• Place 1 tsp filling in center of each dough-round. Brush edges of rounds with egg white. Fold dough over, forming half-circle, and press edges to seal. Place pastries on prepared baking sheet. (Can be made 1 week ahead. Cover and freeze. Thaw before continuing, and pat dry if dough is wet).
• Pour vegetable oil into heavy large Dutch oven to depth of 1½ inches. Heat oil to 375°F. Working in batches, fry pastries until brown and crisp, about 5 minutes. Using slotted spoon, transfer pastries to paper towels and drain. Arrange pastries on platter. Serve warm or at room temperature.

Monegasque-style Onions

http://www.epicurious.com/recipes/food/views/MONEGASQUE-STYLE-ONIONS-12333

Servings: Makes about 1 1/2 cups.

Ingredients:

• 1/2 pound small white onions, blanched in boiling water for 30 seconds, plunged into a bowl of ice and cold water, and peeled
• 1/4 cup olive oil
• 1 tomato, peeled, seeded, and chopped fine
• 1/2 cup white-wine vinegar
• 1/3 cup dried currants
• 2 thyme sprigs
• 1 tablespoon finely chopped fresh parsley leaves
• about 2 cups water
• 1 garlic clove, minced and mashed to a paste with a pinch of salt
• 2 tablespoons sugar
• toast points as an accompaniment

Preparation:

• In a large saucepan sauté the onions in the oil over moderately high heat, stirring, until they are browned, add the tomato, the vinegar, the currants, the thyme, the parsley, 1 cup of the water, the garlic paste, the sugar, and salt and pepper to taste, and bring the mixture to a boil. Simmer the mixture, adding more water, 1/2 cup at a time, as the liquid evaporates, for 50 minutes, or until the onions are tender. Cook the mixture over high heat, stirring, until the liquid is reduced to a glaze and let it cool. The onion mixture may be made 1 day in advance and kept covered and chilled.
• Transfer the mixture to a serving dish and serve it with the toast.

Pan Bagnat (Sandwiches, Monaco Style)

http://fooddownunder.com/cgi-bin/recipe.cgi?r=183992

Serves 6.

*Anne's note: The nutritional analysis omit the anchovies; they would substantinally increase the sodium in the recipe
"Pan Bagnat is the name for this stuffed sandwich in Monaco and in France (where the name is hyphenated). The fillings can vary. For example, Bordeaux-born Celine Beteta Wong, who works in the office of the Consulate in New York, says she also fills her Pan Bagnat with tuna. It can be a complete meal - great for a picnic or bag lunch.
shared it with me many years ago."

Ingredients:

• 4 x Round rolls
• 2 x Anchovies:* rinsed & chopped
• 1 tsp Olive oil
• 1 med Onion, minced optional
• 2 sm Black olives, rinsed, pitted
• 1 x Green pepper, thinly sliced
• 1 x Tomato, sliced
• 1 x Egg, hard boiled egg & chopped
• 1 tbl Vinegar

Method:

• Slice the roll in half horizontially. Remove part of the bread to allow space for the filling.
• Divide all the filling evenly among the 4 rools. Begin by drizzling the bottom of the rolls with a little oil. Drop some onion, bell pepper, tomato, egg, anchovy (if you are using it) and olives into each roll bottom (the filling maounts are personal choices).
• Season to your taste with viengar. Cover the roll with the top half. Serve cold.

Monaco Chicken

http://www.bbc.co.uk/food/recipes/database/monacochicken_12814.shtml

Preparation time less than 30 mins.
Cooking time 30 mins to 1 hour.
Serves 4.

Ingredients:

• 500g/1lb 2oz sliced chicken breasts
• 1 cup flour
• 2 tbsp sweet curry powder
• 4 tbsp olive oil
• 1 cup mushrooms, sliced finely
• 1 cup pepper, sliced and roasted
• ½ cup spring onions, sliced
• 290ml/½ pint cream
• 1 avocado, diced
• 2 tbsp parmesan cheese, grated
• freshly ground black pepper

Method:

• Mix the flour and curry powder together in a plastic bag. Add the chicken pieces to the bag and coat thoroughly.
• Heat the olive oil in a large pan, when hot, add the chicken pieces and cook until browned. Remove and drain.
• Wash the pan, add more oil and when hot, add the spring onions and pepper then cook until just starting to get tender.
• Add the chicken and the cream and simmer for 5 minutes, stirring gently occasionally.
• Stir in the mushrooms and avocado, sprinkle with freshly ground black pepper and parmesan. Remove from the heat and let it rest for 3 minutes before serving on heated plates.

Semolina Arancini

http://www.msnbc.msn.com/id/12528876/from/RSS/

Scott Conant, executive chef Alto and L’Impero
Makes about 40 pieces.

Ingredients:

• 1 quart chicken stock (white)
• 1 cup semolina flour
• 1 cup ramps, chopped
• 1 cup spinach, chopped
• 1 cup Fontina cheese, cut in quarter-inch squares
• Salt and pepper to taste
• Panko crumbs

Directions:

• Bring chicken stock to a boil.
• Add semolina flour and reduce heat.
• Add salt and pepper and simmer for 20 minutes.
• In a separate pan, blanch ramps and spinach.
• Shock in ice water and squeeze dry.
• In a blender, puree the semolina, ramps and spinach until a smooth paste has formed.
• Spread mixture on a sheet tray and cool. Once cool, form into small balls and insert Fontina cheese into the center.
• Coat outside of the balls with ground panko crumbs and pan fry in vegetable oil until golden brown on all sides.

Riingo’s Barbagiuans

http://www.msnbc.msn.com/id/12528876/from/RSS/

Chef Johan Svensson
Makes about 40 pieces

Ingredients:

Dough:

• 200 grams flour
• 2 Tbsp olive oil
• 1/2 tsp water
• Salt to taste

Filling:

• 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

Directions:

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.

Filling:

• 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.

Monegasque-Style Onions

http://fooddownunder.com/cgi-bin/recipe.cgi?r=168173

Ingredients:

• 1/2 lb small white onions blanched in boiling water for 30 seconds, plunged into a bowl of ice and cold water, and peeled
• 1/4 cup olive oil
• 1 x tomato peeled, seeded, and chopped fine
• 1/2 cup white-wine vinegar
• 1/3 cup dried currants
• 2 x thyme sprigs
• 1 tbl finely chopped fresh parsley leaves
• 2 cup water about
• 1 x garlic clove minced and mashed to a paste with a pinch of salt
• 2 tbl sugar
• toast points as an accompaniment

Method:

• In a large saucepan saute the onions in the oil over moderately high heat, stirring, until they are browned, add the tomato, the vinegar, the currants, the thyme, the parsley, 1 cup of the water, the garlic paste, the sugar, and salt and pepper to taste, and bring the mixture to a boil.
• Simmer the mixture, adding more water, 1/2 cup at a time, as the liquid evaporates, for 50 minutes, or until the onions are tender. Cook the mixture over high heat, stirring, until the liquid is reduced to a glaze and let it cool. The onion mixture may be made 1 day in advance and kept covered and chilled.
• Transfer the mixture to a serving dish and serve it with the toast.
• Makes about 1 1/2 cups.