Emilian erbazzone is a delicious savory pie typical of the Reggio tradition, made with spinach, bacon, and Parmigiano Reggiano cheese. It is a humble recipe but packed with flavor, perfect to serve both hot and cold.
This savory pie made with spinach and bacon is very simple and very good, and if you don’t want to make the dough as I did, you can also use puff pastry (puff pastry recipe) or crazy dough (crazy dough recipe).
I made half the amount of the Reggio Emilian erbazzone, but it would have been better to leave the large amount because it would have been delicious even the next day… oh well, next time!
VARIANTS: in Reggio Emilia, chard is often used instead of spinach. Some add lard or onion for a stronger flavor.
I also suggest these excellent savory pies:
NEAPOLITAN PARIGINA
SAVORY PIE WITH MORTADELLA
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EMILIAN ERBAZZONE
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Regional Italian
- Seasonality: All Seasons
Ingredients for EMILIAN ERBAZZONE
- 2 3/4 cups Flour
- 1/4 cup lard
- as needed water
- 2.2 lbs spinach and/or chard
- 1 green onion (chopped)
- 3.5 oz bacon (diced)
- 1 clove garlic in the skin
- as needed Parmigiano Reggiano (grated)
- as needed extra virgin olive oil
- as needed salt and pepper
Tools for EMILIAN ERBAZZONE
#adv
- Baking tray
- Parchment paper
Preparation of EMILIAN ERBAZZONE
In a pan, sauté with a tablespoon of extra virgin olive oil the garlic in the skin, the chopped green onion, and the finely chopped bacon.
Boil the spinach and/or chard in a little water and then drain the vegetables well.
Remove the garlic and add the chosen chopped vegetables, letting everything flavor for a few minutes.
Add 2/3 tablespoons of grated cheese, salt, and pepper.
Mix the savory pie filling well to flavor the preparation evenly.
For the dough, mix in a bowl or on a pastry board the flour, the lard, salt, and enough water to make a firm and soft dough.
Let the dough rest for about 30 minutes, then roll out the dough with a rolling pin into a fairly thin rectangle.
Line the baking tray protected with parchment paper with one part of the dough, place the spinach mixture on top, and cover with more dough, sealing the edges well and decorating it with slits or making a few pricks with a fork on the surface.
Bake in a preheated oven at 392°F for about 25/30 minutes.
It’s a simple yet delicious savory pie from the Emilian tradition, very very appetizing!!
Enjoy your Emilian erbazzone!
Annalisa
Tips and notes
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