Erbazzone Reggiano
Emilia-Romagna · antipasto · serves 6 · 90 min total · easy
From Reggio Emilia — what grandmothers do with the greens from the kitchen garden. Sold by weight in every Emilian bakery.
Ingredients
- 800 g Swiss chard
- 300 g spinach
- 300 g '00' flour
- 80 g strutto (lard) — or olive oil
- 120 ml water
- 120 g Parmigiano Reggiano
- 80 g pancetta, diced
- 2 onions spring onion
- 1 clove garlic
- 2 tbsp olive oil
- 1 tsp salt and pepper
Method
- Pastry: rub lard into flour. Add water and a pinch of salt to make a smooth dough. Rest 30 minutes.
- Wilt chard and spinach in salted water, 3 minutes. Squeeze dry, chop fine.
- Render pancetta in olive oil. Add chopped spring onion and garlic, sweat 5 minutes. Add greens, season, cool.
- Mix greens with Parmigiano. Adjust salt.
- Roll pastry into two thin sheets the size of a flat tin. Place one in the tin, spread filling, cover with second sheet, seal edges, prick with a fork.
- Brush with olive oil. Bake at 200°C (390°F) for 35 minutes until pastry is golden.
- Cool slightly, cut into squares. Eat warm or room temperature.