Erbazzone is the savory pie of humble origins typical of Reggio Emilia and its surroundings. Also called "scarpazzone" because the filling includes the stalks of Swiss chard, known as "scarpe", it can be served as an appetizer, a main course, or even as an aperitif, cut into small squares.
The ingredients are simple, and the vegetable filling can vary (depending on the season), but the result is always the same: a tasty savory pie that is hard to resist.
So, let’s get to work and easily prepare this delicious dish from the Emilian tradition at home.
Erbazzone (savoury pie)
The savory pie typical of the province of Reggio Emilia
DifficultyMedium
Preparation time30m
Servings10
Ingredients
- ½ kg of spinach
- ½ kg of Swiss chard
- 1 bunch of spring onions with greens
- 1 garlic clove
- 100 g of finely chopped pancetta
- 100 g of Grana Padano
- 350 g of all-purpose flour
- 50 g of lard (or 4 tablespoons of extra virgin olive oil)
- Lukewarm water as needed
- Salt to taste
- Pepper to taste
Method
- Prepare the dough by mixing the flour with the lard, salt, and water to form a firm dough. Let it rest for at least half an hour.
- Sauté 2/3 of the pancetta with the garlic and the chopped spring onions with their greens. Add the boiled and drained spinach and Swiss chard. Let the mixture cook further until all the water has evaporated. Season with salt and pepper.
- Once the filling has cooled, add the grated cheese.
- Divide the dough into two portions and roll out two thin sheets. Place one sheet in a well-greased baking tray, spread the filling evenly, and cover with the other sheet, sealing the edges of the dough together.
- Brush the surface with a bit of lard (or oil) and pierce it with a fork.
- Bake in the oven at 200°C for 30 minutes.