Food and DrinkRecipes

Erbazzone Green Vegetable Pie With Parmigiano Reggiano PDO – Recipe

This rustic pie from Emilia Romagna has humble origins and was made to use local seasonal greens of the area as well as some local cheese. This version uses Swiss chard but you could use spinach and lots of Parmigiano Reggiano PDO for a flavoursome pie.

Serves: 6-8 people

For the filling:
40ml extra virgin olive oil, and extra for brushing
2 garlic cloves, finely chopped
100g pancetta, finely chopped
1 onion, finely chopped
750g Swiss chard, roughly chopped including the stems
150g grated Parmigiano Reggiano PDO
Salt and pepper, to taste
1 28cm round tart tin, lightly greased with extra virgin olive oil

For the pastry:
400g plain flour
8g salt
30ml extra virgin olive oil 200ml water

1. To make the pastry, combine flour and salt in a large mixing bowl, add extra virgin olive oil and water and work into a smooth pastry. Wrap in cling film and leave to rest while you make the filling.
2. Preheat the oven to 180°C fan.
3. Heat the extra virgin olive oil in a large pan, add garlic and pancetta and sweat for a couple of minutes. Stir in the onion and sweat for about 4 minutes until softened. Stir in the Swiss chard, a little salt and pepper to taste and cook on a medium to low heat for about 15 minutes until tender. Remove from the heat, leave to cool, drain off the excess liquid and stir in 100g of the grated Parmigiano Reggiano PDO.
4. Divide the pastry in half, one slightly bigger. On a lightly floured work surface, roll out the bigger piece and line the prepared tin. Fill with the chard filling and sprinkle with the remaining grated Parmigiano Reggiano PDO. Roll out the other piece of pastry, place over the top, close and crimp the edges. Prick all over with a fork, brush with a little extra virgin olive oil and bake in the oven for 45 minutes until lightly golden.

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