The erbazzone is a typical recipe from the province of Reggio Emilia. It consists of two sheets of dough that are very quick to make, filled with vegetables.

The erbazzone originated as a humble and leftover dish: it constituted the working lunch of farmers and was once made even with just the stalks of chards or artichokes. Today, chards, spinach, or other greens are used, combined with a rich sauté of spring onions, lard or pancetta, and plenty of grated parmesan. I used chards, lard, and parmesan: it turned out to be a really delicious rustic dish. Come with me, let’s start cooking.

Good recipe, Giusi.

Ingredients for the erbazzone

2 cups all-purpose flour
1/2 cup water
4 tablespoons extra virgin olive oil
salt (A pinch)
2.2 lbs chards (Weight when raw)
5.3 oz lard (or pancetta)
2.1 oz parmesan
1 yellow onion
as needed extra virgin olive oil
as needed salt

Steps for the erbazzone

In a bowl pour the flour, water, and salt and knead until you create a homogeneous dough. Wrap the dough in plastic wrap and let it rest for 30 minutes in the fridge.
Meanwhile, prepare the filling. Clean and boil the chards in salted water; once cooked, put them in a colander to let all the water drain, remembering to press them occasionally to dry them well.
Heat a pan with a drizzle of oil and some garlic, add the chopped onion and let it brown for a few minutes.
Add the lard, brown well and finally add the chards and parmesan. Mix carefully to season all the ingredients and set aside.
Take the dough and divide it in two. Roll out the first piece and place it on parchment paper.
Fill with the prepared chard filling and cover with the other rolled-out sheet.
Prick the surface well with a fork and seal the edges carefully to prevent the filling from leaking.
Bake at 392°F in a preheated static oven for 25/30 minutes, until the surface is golden brown.
Let it cool slightly and enjoy. The erbazzone is ready to be served!

Delicious Recipes

Erbazzone

Ingredients for the erbazzone

Steps for the erbazzone

pasticcidigiu