Erbazzone
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Pancetta, garlic, and Parmigiano Reggiano season this savory Italian pie, whose filling is 600 g of chard blanched, squeezed hard, and packed between two thin sheets of dough.
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Water left in the chard soaks the thin bottom crust, so the leaves are wrung out thoroughly and the cooked filling is cooled before it is spread on the dough.
Ingredients
Instructions
- 1
Knead flour, 30ml olive oil, warm water, and a pinch of salt into a smooth dough, wrap in plastic, and let it rest for 30 minutes.
- 2
Wash the Swiss chard, blanch in boiling water, squeeze out all excess moisture thoroughly, and chop finely.
- 3
Sauté pancetta and minced garlic in a pan until fragrant, add the chopped Swiss chard, and cook for 3 minutes.
- 4
Allow the cooked mixture to cool down, then stir in grated Parmigiano-Reggiano cheese and salt to complete the filling.
- 5
Divide the dough into two portions and roll each out thinly.
Place one sheet in the pie dish, spread the filling, and cover with the second sheet.
- 6
Prick the top dough with a fork, brush with the remaining oil, and bake in a preheated oven at 200C (390F) for 30 minutes until golden.
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