Today, I’ll show you how to make the Emilian Erbazzone Savory Regional Cuisine from Emilia Romagna, also known as “scarpazzone” because it’s primarily made with chard, including the tougher white parts of the stalks.
All enclosed in a shell of traditional pastry based on lard, but today you can find variations with puff pastry or shortcrust pastry.
A dish of humble peasant origins that was once made with leftover vegetables, making a hearty and delicious meal.
A savory pie perfect to eat warm or even at room temperature, making it ideal for the first outdoor picnic on Easter Monday.
If you like vegetable-based savory pies, here are some more delicious ideas, and then right after the photo, we’ll discover how to make the Emilian Erbazzone Savory Regional Cuisine!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling, Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for Emilian Erbazzone Savory Regional Cuisine
- 2 cups all-purpose flour
- 1.8 oz lard (or butter)
- 0.4 cups water
- 1 tsp salt
- 2.2 lbs chard (with stalks)
- 2.5 oz lard (or 3.5 oz of pancetta)
- 2 spring onions
- 2.8 oz Parmigiano Reggiano DOP (grated)
- 3 tbsps extra virgin olive oil
- 1 clove garlic
- 2 pinches salt
- to taste black pepper
- 2 tsps chopped parsley
Tools
- 1 Pie Pan 9.5 inches in diameter
- 1 Skillet
- 1 Pot
Preparation of Emilian Erbazzone Savory Regional Cuisine
To prepare the Emilian erbazzone, first make the traditional pastry. Sift the flour into a bowl and add the lard (or butter) in pieces; work it with your fingers.
Add the salt and water and knead quickly to form a smooth, compact ball.
Let it rest in the fridge for at least 30 minutes.
Clean the chard and cut, dividing the stalks. Cook them in a pot full of water for 5/6 minutes, then drain and squeeze them.
Chop the spring onions with the garlic clove and sauté them in a skillet with extra virgin olive oil along with the chopped lard or pancetta for 5 minutes.
Meanwhile, coarsely chop the drained chard or pass them through a food processor.
When the spring onions and lard are wilted, add the chard and cook them, adding salt and pepper to taste.
Stir often and cook for 10 minutes, then let it cool slightly before adding the grated cheese.
Preheat the oven to 392°F in static mode, then take the dough from the fridge and divide it into 2 parts.
Roll each part into a round sheet, place the first disc in a pie pan lined with parchment paper.
Fill with the chard and spring onion mixture, leveling well on the surface, cover with the second disc of dough and seal the edges well.
Brush with oil or milk, poke holes on the surface to prevent the Emilian scarpazzone from puffing up too much during baking.
Bake on the middle rack of the oven and cook for at least 30 minutes or until you see the surface golden brown and crispy.
Remove from the oven, allow to cool slightly before serving.
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How to Store Emilian Erbazzone Savory Regional Cuisine
You can store it in the fridge well sealed in an airtight container for 2 days.
Other Recipes
If you want to see more types of recipes, you can return to HOME.
FAQ (Questions and Answers)
Can it be made with spinach?
Yes, certainly, there are versions with spinach or both vegetables.
