Appetizer > French Mediterranean

Barbajuan with Ricotta and Tomato Sauce Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh oregano
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon sugar
- 1/4 teaspoon red pepper flakes

Special Equipment Needed:
- Large bowl
- Rolling pin
- Baking sheet
- Frying pan

Step-by-Step Instructions:
1. In a large bowl, combine the flour, 2 tablespoons of olive oil, water, salt, pepper, garlic powder, onion powder, baking powder, and baking soda. Mix until a soft dough forms.

2. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Cut into 3-inch circles. Place 1 tablespoon of ricotta cheese, 1 tablespoon of Parmesan cheese, 1 tablespoon of parsley, 1 tablespoon of basil, and 1 tablespoon of oregano in the center of each circle. Fold the dough over and press the edges together to seal.

3. Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the barbajuan and cook until golden brown, about 3 minutes per side. Remove from the pan and place on a baking sheet.

4. To make the tomato sauce, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the diced tomatoes, salt, pepper, sugar, and red pepper flakes. Simmer for 10 minutes.

5. Serve the barbajuan with the tomato sauce.

Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 6

Nutritional Information:
Calories: 210
Fat: 8g
Carbohydrates: 24g
Protein: 8g

Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Ricotta cheese can be substituted with cottage cheese.
- Parmesan cheese can be substituted with grated mozzarella cheese.
- Fresh herbs can be substituted with dried herbs.
- Diced tomatoes can be substituted with crushed tomatoes.

Variations:
- The barbajuan can be filled with different combinations of cheeses, herbs, and vegetables.
- The tomato sauce can be made with different combinations of herbs and spices.

Tips and Tricks:
- For a crispier barbajuan, fry in a shallow layer of oil.
- To make the barbajuan ahead of time, prepare the dough and filling and store in the refrigerator until ready to fry.

Storage Instructions:
Store the barbajuan in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the barbajuan in a 350°F oven for 10 minutes or until heated through.

Presentation Ideas:
Serve the barbajuan on a platter with the tomato sauce on the side. Garnish with fresh parsley and Parmesan cheese.

Garnishes:
Fresh parsley and Parmesan cheese.

Pairings:
Serve with a side salad or roasted vegetables.

Suggested Side Dishes:
Salad, roasted vegetables, or crusty bread.

Troubleshooting Advice:
- If the barbajuan are not browning, increase the heat of the oil.
- If the barbajuan are too greasy, reduce the amount of oil used.

Food Safety Advice:
- Handle the barbajuan with clean hands.
- Do not reuse the oil used to fry the barbajuan.

Food History:
Barbajuan is a traditional dish from the Mediterranean region. It is believed to have originated in the 16th century in the city of Nice, France.

Flavor Profiles:
This dish has a savory flavor with a hint of sweetness from the tomato sauce.

Serving Suggestions:
Serve the barbajuan with a side salad or roasted vegetables.

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Taste: Savory, Tangy, Herby, Cheesy, Aromatic