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Barbajuans: Difference between revisions
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<b>This recipe was written and sent by Fabienne Bantigny.</b> | <b>This recipe was written and sent by Fabienne Bantigny.</b> | ||
“Being in Nice (Southern France) and unable to leave it because of the lockdown, I had the idea of cooking a regional dish. Because of the quarantine however, I could only prepare these Barbajuans with ingredients that I had on hand. I deliberately distanced myself from the original recipe and added some lemon, which gives it a kick and reminds me of Lebanese Chich Baraks (which is white soup served with tangy raviolis) which I absolutely adore!” | “Being in Nice (Southern France) and unable to leave it because of the lockdown, I had the idea of cooking a regional dish. Because of the quarantine however, I could only prepare these Barbajuans with ingredients that I had on hand. I deliberately distanced myself from the original recipe and added some lemon, which gives it a kick and reminds me of Lebanese <i>Chich Baraks</i> (which is white soup served with tangy raviolis) which I absolutely adore!” | ||
Fabienne Bantigny | Fabienne Bantigny | ||
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== About the Swiss chard == | == About the Swiss chard == | ||
[[File:Swisschard.jpg|thumb|A Swisschard, the “<i>Beta vulgaris</i>”]] | |||
[[File:Farci-poitevin-2.jpg|thumb|Thumbnailed image]|A “Farci Poitevin”]] | [[File:Farci-poitevin-2.jpg|thumb|Thumbnailed image]|A “Farci Poitevin”]] | ||
Being an easy growing vegetable, Swiss chard has long been used to flavor and support various meat stuffings. Both originating from regions where meat was historically scarce, french dishes such as the “<i>Caillette</i>” or the “<i>Farci Poitevin</i>” pair little amounts of meat with large amount of Swiss chard, turning the two into a proper filling dish | Being an easy growing vegetable, Swiss chard has long been used to flavor and support various meat stuffings. Both originating from regions where meat was historically scarce, french dishes such as the “<i>Caillette</i>” or the “<i>Farci Poitevin</i>” pair little amounts of meat with large amount of Swiss chard, turning the two into a proper filling dish | ||
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