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Other Names:
Barbagiuai is a specialty of Liguria particularly the area of Apricale, Camporosso, and Dolceacqua.
Made with:
The dough is made from wheat flour, olive oil, white wine, and water. The filling is traditionally winter squash, eggs Parmigiano and Pecorino cheeses. Chard is sometimes used instead of squash.
About: Two sheets of pasta are cut square that are about 8 cm or 3 inches. You place a small amount of the filling in the center of each square and them cover with another pressing them together to seal. These are then deep fried in oil.

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Photo Credit: Bill Rubino
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I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.