Summer Barbajuans

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.


Step 1: Dough

Mix the flour, olive oil, whole egg, and fleur de sel together in a mixing bowl. Add the water bit by bit, kneading the dough with the heel of your hand. When it is nice and smooth and relatively soft, cover with plastic wrap, and let sit for 3 hours in the refrigerator.

Step 2: Filling

Peel, wash and finely slice the onion and the leek. Cook together in olive oil, covered, browning slightly on the edge of the range. Season with salt and pepper, and drain.

Stalk, wash, and pat the Swiss chard and spinach leaves dry. Cook in boiling salt water for 2 minutes. Drain, shock in a container of ice water, and squeeze to extract as much water as possible. Crush with a knife.

Combine the leeks, onions, Swiss chard greens, spinach, ricotta, parmesan, olive oil, egg, marjoram, and chives in a tureen. Season with salt and pepper as needed.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN