Erbazzone is a delicious savory pie. I do like it because it is both easy to prepare and it always turns out right! A certain success.
Are you ready for a super toothsome recipe? Here you are!
Also called scarpazzone (from the dialect scarpazoun), it originated in Emilia Romagna as a simple humble dish (my granny used to make it with the vegetables she grew in her own vegetable garden) because it consisted of seasonal products which were enclosed in a flaky pie crust; a good deal of lard (as the Emilian dialect says: nothing from pork can be thrown away) and aromatic herb delivered even more taste.
My granny’s family baked it in a copper baking tin in their wooden oven in the courtyard of their farm which served all the neighborhood: it was always a challenge for the best erbazzone.
My granny’s recipe, which I do love, consists of spinach (but chard fits too), breadcrumbs, plenty of Parmigiano Reggiano cheese, and smoked bacon; everything is enclosed in a pie crust similar to flaky pastry.
You can’t imagine how easy to make this pie is!
When can you eat erbazzone?
Prepare it for a cheerful picnic, or a succulent lunch break along with some crispy green salad because erbazzone is very nutrient but it doesn’t fill your stomach completely: salad prevents you from feeling hungry after few hours.
Why don’t you cut into 5x5cm squares and serve it as a tempting appetizer along with a nice cold drink! The perfect finger food to make your aperitive richer!
Bolognese erbazzone: a succulent pie rich in greens
For the dough
- 350 gr flour type; if you like a more rustic texture and taste, use wholegrain flour
- 30 gr lard or butter
- 100 ml milk
- 2 tbsp extra virgin olive oil
- salt and pepper
- lukewarm water
For the filling
- 1,5 kg spinach, chard or a mix of greens
- 2 green onions or 1 small yellow onion
- 100 gr ham, mortadella, or bacon
- 3-4 tbsp extra virgin olive oil
- 50 gr butter
- 2 handfuls of breadcrumbs
- 1 small bunch of fresh parsley
- 5-6 handfuls (about 80g) of grated Parmigiano Reggiano
- salt and pepper to taste
- In a big mixing bowl combine softened butter, flour, a pinch of salt, and milk;
- Mix well and then knead until an elastic and smooth dough forms; the quantity of liquid varies according to the absorption power of the flour, so adjust the quantities to reach the right density; add a few tbsp of water only in case the dough doesn’t come together;
- If the dough gets too stiff, add some more milk;
- When smooth, make a ball and wrap it into cling film; let rest in the fridge for at least 30 minutes;
- Wash and cook the spinach in salty boiling water, then drain it and squeeze out all the liquids;
- Slice the green onions into thin rings;
- In a pan, melt the lard of the ham and add the green onions;
- Add butter and oil, sweat the green onions, and then stir in the spinach;
- Season with salt and pepper and sauté for 5-6 minutes, then remove from the heat;
- Sprinkle with chopped parsley;
- Let it cool down completely and add grated Parmigiano Reggiano;
- Divide the dough into two halves;
- Roll out the first half of the dough and place it onto an oiled baking pan; prick the first layer with a fork and pour the spinach filling;
- Roll out the second half of dough: it should be thinner than the first one. Roll out the dough onto the floured rolling pin and arrange on the pie. Crimp the edges and prick the top layer with a fork;
- Pre-heat the oven at 200°C (390°F); bake for 30 minutes:
- A few minutes before the end of the cooking time, brush the surface with a piece of lard;
- Put back into the oven, bake for a few more minutes; erbazzone is ready.
A little time-saving advice for the same result?
You may have a really toothsome result in less time with some useful advice:
- Use store-bought flaky-pastry for the bottom and the top of the pie;
- Replace fresh spinach or chard with unseasoned frozen ones (you need about 750g).
How can you store it?
Once cooled, cover erbazzone with cling film: it keeps fresh up to 2 days in the fridge. It can be also frozen either raw or cooked if you have used fresh ingredients.