Erbazzone

Name: Erbazzone
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 porzioni
Cuisine: Italiana
Ingredients: 300 g di farina 00; 150 ml di acqua; 30 ml di olio; 5 g di sale; 5 g di lievito fresco; 600 g di bietole (o spinaci) sbollentate e strizzate; 100 g di cipollotto tritato; 50 g di lardo o pancetta tesa a dadini; 80 g di Parmigiano Reggiano grattugiato; 2 uova; sale; pepe

Traditional recipe

The cake of tender chard greens Reggio Emilia: bread dough thin filled with Swiss chard, spinach, scallion, lardo And Parmigiano Reggiano, fried or baked.

60 min

6 servings

Easy

Emilia Romagna

EasyEmilia Romagna

The erbazzone (scarpazzone in Reggio Emilia) is a savory pie rustic Emilia, prepared with the tender chard greens of the field (Swiss chard, spinach) and the Parmigiano Reggiano. It is the savory pie more widespread in Emilia. It exists in the fried version in skillet (the oldest) and in the baked version (more modern). The fried version, with the bread dough thinly rolled, it is the crispiest and tastiest. It is sold in Emilian delicatessens and bakeries at all hours: breakfast, lunch or afternoon snack.

Instructions

Voice reading

3 steps · natural Italian voice

Prepare the filling

Blanch the Swiss chard 4–5 minutes in salted water, drain and squeeze thoroughly in a clean kitchen towel; chop coarsely. Gently sauté The scallion chopped and diced lardo in a drizzle of olive oil 6–8 minutes until the lardo releases fat and scallion it turns out shiny. Combine the Swiss chard, dry 2–3 minutes, remove from the heat and incorporate eggs and Parmigiano Reggiano; season with salt to taste and pepper.

Knead and roll out the dough

Dissolve the yeast in the water; add the flour, water, oil, and salt. Knead for 8–10 minutes until the dough comes together. a mixture smooth and elastic; cover and let rest for 20 minutes. Divide in two, roll out each part very thinly (about 2 mm) with rolling pin, using little flour to avoid sticking.

Assemble and cook

Line a baking pan or skillet well greased with the first sheet of pastry, distribute the filling leaving the edge free, cover with the second sheet of pastry and seal; brush with oil or egg. skillet: to cook over medium heat Bake for 8–10 minutes per side until the crust is golden and sizzling. Oven: Preheat oven to 180°C (356°F) and bake for 25–30 minutes until evenly browned. Let rest before serving.

Chef's Tips

Squeeze them well Swiss chard: water makes the pasta soft. The fried version in skillet It's the crispiest: you have to try it. lardo It's the traditional fat: don't replace it with oil if you want the authentic version.

Ingredients

For the pasta: (10.58 oz) 300 g of 00 flour, (5.07 fl oz) 150 ml water, (1.01 fl oz) 30 ml oil, (0.18 oz) 5 g salt, (0.18 oz) 5 g fresh yeast
For the filling: (21.16 oz) 600 g of Swiss chard (or spinach) blanch and squeezed, (3.53 oz) 100 g of scallion chopped, (1.76 oz) 50 g of lardo (cured pork fatback) or slab pancetta diced, (2.82 oz) 80 g Parmigiano Reggiano grated cheese, 2 eggs, salt, pepper

Can't find it in the US?

00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
fresh yeastUS equivalent
Active dry yeast: 40% of the fresh weight (25 g fresh = 10 g active dry)
Or: Instant yeast: one third of the fresh weight (25 g fresh = 8 g instant)
Dissolve active dry yeast in lukewarm liquid first; mix instant yeast straight into the flour.
lardo (cured pork fatback)Italian delis or online
The fattiest part of pancetta, finely chopped
Or: Salt pork, rinsed and finely chopped
Lardo is a cured meat, not lard (rendered fat). Salt pork is saltier: reduce the salt.
pancettaMost US supermarkets
Unsmoked bacon or salt pork, blanched 1 minute in boiling water
Salt pork is saltier: taste before adding salt.