The Erbazzone savory pie from Reggio Emilia is a recipe from the Reggio Emilia area. A filled pie made of a base of 2 sheets of ‘pasta matta’, a filling two centimeters high with a mixture of boiled chard, spring onions, garlic, lard, and Parmigiano Reggiano. It’s then sealed with another two sheets of ‘pasta matta’, with a corded edge and pricked with a toothpick. Sometimes slices of lard are added on top of the dough. Depending on the area and the season, the ingredients change, so sometimes we find the recipe with spinach, ricotta, and rice, called Scarpazzone (name derived from the chard stem). This is the recipe my Emilian mom used to make, and over the years she lightened it by replacing lard with butter. Prepare it with me following my explanations and bring it to the table as an appetizer or as a main course.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Regional Italian
- Region: Emilia-Romagna
- Seasonality: All Seasons
- Energy 418.35 (Kcal)
- Carbohydrates 42.28 (g) of which sugars 2.79 (g)
- Proteins 13.85 (g)
- Fat 23.46 (g) of which saturated 8.27 (g)of which unsaturated 9.25 (g)
- Fibers 3.82 (g)
- Sodium 941.27 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 2/3 cup water (lukewarm)
- 0.7 oz lard (I used butter)
- 1 tsp fine salt
- 2 tbsps extra virgin olive oil
- 2.2 lbs chard
- 3 fresh spring onions
- 1 clove garlic
- 3.5 oz Parmigiano Reggiano DOP (grated)
- 1.8 oz lard
- 0.1 tsp fine salt
- 1 pinch pepper
- 0.7 oz extra virgin olive oil
Tools
- Kitchen Scale
- Bowl
- Pastry Board
- Cutting Board
- Mezzaluna
Steps
Prepare the dough by mixing the flour with half the water in a bowl, adding the salt, butter, oil, and the remaining water. Turn onto the pastry board and finish kneading by hand. Form 4 balls and let them rest, wrapped in plastic wrap, for 1 hour.
Wash and steam the chard. In a pan, add the chopped lard and let it brown, then add the sliced spring onions, a clove of garlic, and sauté for 5 minutes. Add the squeezed chard, chopped with the mezzaluna. Mix, and when you see it has dried out, remove from heat. Once cooled, remove the garlic, season with salt and pepper, and mix in the grated Parmigiano Reggiano.
Preheat the oven to 356°F (180°C) in static mode.
Prepare a greased baking tray and roll out the first dough ball. Once rolled out with a rolling pin, help to stretch it with your hands without tearing, and place it in the tray, leaving the edge overhanging. Brush with oil and place the other rolled-out dough ball on top.
Pour in the filling and level it. Cover with the other two sheets following the same procedure.
Trim the excess dough, leaving enough to create a cord around the edge. Brush the surface with the remaining oil and prick it with a toothpick. Bake in the oven at mid-height for 30-35 minutes, checking that it doesn’t brown too much.
Storage
The Erbazzone savory pie from Reggio Emilia can be stored in the refrigerator for 1-2 days once cooked
FAQ (Questions and Answers)
What other vegetables can be used to make the erbazzone?
Instead of chard, spinach can be used
Can I use ready-made puff pastry instead of ‘pasta matta’?
Yes, it works well, but ‘pasta matta’ is lighter
