The erbazzone is a traditional recipe from the province of Reggio Emilia. Two sheets of pastry, very quick to make, filled with vegetables. Erbazzone originated as a humble and recycled dish: it was the farmers’ work lunch and was traditionally made with only the stems of chard or artichokes. Today, chard, spinach, or greens are used, mixed with a rich sauté of spring onions, lard or bacon, and plenty of grated Parmesan. I used chard, lard, and Parmesan, a truly delicious rustic dish.
Let’s start cooking..
happy cooking, a hug
Giusi
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup water
- 4 tablespoons extra virgin olive oil
- salt (A pinch)
- 2.2 lbs chard (Weight when raw)
- 5 oz lard (or bacon)
- 2 oz Parmesan cheese
- 1 yellow onion
- to taste extra virgin olive oil
- to taste salt
Steps
➡️Procedure for the dough
👩🍳in a bowl, pour the flour, water, and salt and knead until a homogeneous dough is formed👩🍳wrap in plastic wrap and let it rest for 30 minutes in the fridge. Meanwhile, prepare the filling.
👩🍳clean and blanch the chard in salted water, once cooked put it in a colander to lose all the water (squeeze occasionally)
👩🍳heat a pan with a drizzle of oil and some garlic
👩🍳add the chopped onion, 👩🍳sauté for a few minutes
👩🍳add the lard
👩🍳sauté
👩🍳add the chard and Parmesan, ➡️stir and set aside
👩🍳Take the dough and divide it into two
👩🍳roll out the first dough, place it on baking paper
👩🍳add the chard filling
👩🍳cover with the other rolled out dough
👩🍳pierce the surface and seal the edges well
➡️Bake at 392°F (200°C) in a preheated static oven for 25-30 minutes
let cool slightly and enjoy. The erbazzone is ready.
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