In this unprecedented period, what could be better than indulging yourself by cooking some delicious signature #CotedAzurFrance dishes! Today Michelin star Chef Aurélien Véquaud*, Restaurant La Passagère* at Hôtel Belles Rives Juan-les-Pins exclusively reveals his delicious recipe for Barbajuan, a regional speciality from the village of Castellar above Menton. It looks like a fried rectangular ravioli filled with chard, cheese and cooked rice.
Feel free to share your photos on social networks with @visitcotedazur, @bellesrives & @aurelien_vequaud as well as by using the hashtags #CotedAzurFrance and #VeryBellesRives!
90 g water
250 g flour
45 g olive oil
5 g salt
50 g leeks
200 g of the green part of the chard
100 g of the white part of the chard
2 bunches of marjoram
40 g cooked rice
50 g parmesan
20 g garlic
Salt and pepper
Step 1: making the dough
Mix flour, water, olive oil and salt. Leave to rest.
Step 2: making the farce
Wash the leeks and chard and chop finely for the farce. Do the same with garlic, parmesan and marjoram.
Cook the white part of the chard in salted water, and sweat the green part, with the leeks and garlic.
Once cooled, make the farce by mixing the preparations with the egg, marjoram and season with a pinch of salt and pepper.
Step 3: making the ravioli
Put the dough through a pasta maker or roll it out finely with a rolling pin.
Arrange the dough on a ravioli mould or use an ice cube tray. Fill with a teaspoon of filling and close with a strip of dough.
Step 4: cooking
Fry the ravioli at 180° for one minute.
Put some rice in the bottom of a dish and place the ravioli on top.
Sprinkle over a little grated parmesan cheese.
And that’s all there is to it!
A recipe from Chef
Aurélien VÉQUAUD, Restaurant La Passagère*
Previously, First Assistant Chef to Arnaud Donckele at La Pinède (Saint Tropez – 3 Michelin Stars) then to Yannick Franques at La Réserve (Beaulieu – Meilleur Ouvrier de France, 1 Michelin star), above all he likes to help his customers discover dishes in which he celebrates the Mediterranean terroir that is central to his food.