📝 About This Recipe
Hailing from the heart of Reggio Emilia, Erbazzone is a rustic, savory masterpiece that celebrates the humble Swiss chard. This traditional Italian pie features a crisp, lard-infused crust—known as 'fuiada'—enveloping a rich, umami-packed filling of sautéed greens, smoky pancetta, and a generous snowfall of aged Parmigiano-Reggiano. It is a timeless expression of Italian farmhouse cooking, offering a perfect balance of earthy sweetness and salty depth in every flaky bite.
🥗 Ingredients
The Pastry (Fuiada)
- 300 grams All-purpose flour (plus extra for dusting)
- 50 grams Lard (Strutto) (chilled; can substitute with high-quality butter)
- 150 ml Warm water (adjust as needed for a smooth dough)
- 1 teaspoon Fine sea salt
The Green Filling
- 1 kg Swiss Chard (stems removed and leaves thoroughly washed)
- 100 grams Pancetta (finely diced)
- 2 pieces Garlic cloves (minced)
- 4 pieces Spring onions (Scallions) (finely chopped, including green parts)
- 100 grams Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Extra virgin olive oil
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Nutmeg (freshly grated)
The Topping
- 20 grams Pancetta or Lard (for greasing the top)
- 1 piece Egg yolk (beaten with a splash of milk for glaze)
👨🍳 Instructions
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1
In a large bowl or on a clean work surface, mound the flour and create a well in the center. Add the chilled lard and salt.
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2
Gradually add the warm water while mixing with a fork, then transition to kneading by hand for 8-10 minutes until the dough is smooth, elastic, and no longer sticky.
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3
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten.
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4
While the dough rests, blanch the chard leaves in boiling salted water for 2-3 minutes. Drain immediately and plunge into an ice bath to preserve the green color.
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5
Squeeze the cooled chard leaves very firmly with your hands to remove as much water as possible. This is crucial to prevent a soggy crust. Finely chop the squeezed greens.
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6
In a wide skillet, sauté the diced pancetta in olive oil over medium heat until the fat renders and it becomes slightly crispy.
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7
Add the chopped spring onions and garlic to the skillet. Cook for 3-4 minutes until softened but not browned.
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8
Stir in the chopped chard and cook for another 5 minutes to evaporate any remaining moisture. Season with pepper and nutmeg (salt carefully, as pancetta and cheese are salty).
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9
Remove the mixture from the heat and let it cool slightly. Stir in the grated Parmigiano-Reggiano until well combined.
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10
Preheat your oven to 200°C (400°F) and grease a 10-12 inch round baking tin with lard or oil.
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11
Divide the rested dough into two pieces, one slightly larger than the other. Roll out the larger piece into a thin circle and line the bottom and sides of the prepared tin.
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12
Spread the green filling evenly over the dough base. Roll out the second piece of dough and place it over the filling.
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13
Fold the edges of the bottom crust over the top crust to seal the pie. Prick the top surface all over with a fork to allow steam to escape.
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14
Brush the top with the egg wash and scatter small bits of pancetta or lard over the surface for extra flavor and crunch.
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15
Bake for 35-40 minutes until the crust is golden brown and crisp. Let it rest for 10 minutes before slicing into wedges.
💡 Chef's Tips
The secret to a perfect Erbazzone is dry greens; if the filling is too wet, the bottom crust will be soggy. Traditionalists use 'Strutto' (lard) for a distinct flaky texture, but butter is a fine substitute for a milder flavor. Don't skip the resting time for the dough, or it will be too difficult to roll out thinly. If Swiss chard is unavailable, a mix of spinach and kale works beautifully as a substitute. For a truly authentic touch, add a handful of chopped fresh parsley to the filling for a brighter herbal note.
🍽️ Serving Suggestions
Serve warm or at room temperature as part of an 'Antipasto' platter. Pairs beautifully with a crisp, sparkling Lambrusco di Sorbara to cut through the richness. Accompany with a side of pickled vegetables (Giardiniera) for a tangy contrast. Works wonderfully as a portable picnic snack or a light lunch with a simple arugula salad. Serve alongside thin slices of Prosciutto di Parma for a complete Emilian experience.