Barbagiuai - Primi Piatti
This dish originates in the hinterland of Imperia of Camporosso (Nerviatal).
A long time ago, an uncle ("zio" or “barba”) by the name of Giovanni (“Giuà”) must have lived there – therefore the curious name “Barbagiuai”.
A yearly festival takes place in September in Camporosso that is dedicated to “Barbagiuai”.
The sweet taste of the pumpkin is combined with the strong aroma of the Brussó.
for the pasta:
for the filling:
one spoon Brussò
100g parmesan cheese
one clove of garlic
Dice the pumpkin and boil for at least 15 – 20 minutes in salt water, drain and dry well with a cloth.
Cook the rice and drain.
Fry the onion in a pan, add the pumpkin dices and continuously reduce to a mash. Place this mash in a bowl and mix with the boiled rice, egg, Brussò and spices. That’s the filling ready.
Knead the flour, water, egg, olive oil and salt to a smooth dough. Roll out thinly and cut into 10x10cm squares.
Place the filling in one corner of the squares, fold over diagonally and seal the edges well.
Finally spread the ravioli out over a baking tray and bake in the oven until golden brown.
Alternatively, fry in a frying pan with olive oil.
Serve hot or cold.