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Erbazzone reggiano
Erbazzone: Reggio Emilia's thin-crusted chard and Parmigiano pie
Bakeries in Reggio Emilia sell erbazzone in squares from big trays, and people eat it standing at the counter mid-morning or wrapped in paper for the walk home. It is a farmhouse pie of chard and spinach, sharp with spring onion and garlic and generous with Parmigiano, sealed in a very thin, crackly crust. The classic recipe uses lard in the pastry and often pancetta in the filling; both are left out here, and butter and olive oil make the crust. Serve it warm or at room temperature. Chef's tip: dry the greens thoroughly in the pan after blanching; erbazzone should be dense and green, never wet.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the pastry
For the filling
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What you'll need
Spices & pantry
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Method
0/10 doneStep 1: Mix 12 ½ oz plain flour and 1 tsp salt, add ¾ cup lukewarm water, 1 ⅜ oz butter and 1 tbsp extra-virgin olive oil and knead for 5 minutes into a smooth, soft dough. Cover and rest for 30 minutes.
30 minStep 2: Blanch 1 ¾ lb Swiss chard and 10 ½ oz spinach in boiling salted water for 3 minutes. Drain, cool and squeeze out as much water as you can, then chop.
5 minStep 3: Warm 2 tbsp extra-virgin olive oil in a wide pan over a medium heat and cook 4 spring onions and 2 garlic cloves for 3 minutes, until soft but not brown.
3 minStep 4: Add the greens and stir for 5 minutes, until the pan is dry. Common mistake: skipping this; wet greens soak the bottom crust and it never crisps.
5 minStep 5: Off the heat, stir in ½ oz flat-leaf parsley, 4 oz Parmigiano Reggiano, 2 tbsp dry breadcrumbs, ½ tsp salt and ½ tsp black pepper. Cool slightly.
Step 6: Heat the oven to 400°F (350°F fan) and oil a 30 × 40 cm baking tray.
Step 7: Divide the dough in two, one piece slightly larger. Roll the larger piece very thin, about 1–2 mm, and line the tray with it.
Step 8: Spread the filling evenly. Roll out the second sheet just as thin, lay it on top, trim and pinch the edges together.
Step 9: Brush the top with oil and prick all over with a fork. Bake for 30–35 minutes, until golden and blistered.
35 minStep 10: Cool for 10 minutes and cut into squares.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 12 g
- Carbs
- 34 g
- Fat
- 13 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does erbazzone reggiano take?
- About 75 minutes in total: 35 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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