Categories: Recipes

Erbazzone

Name: Erbazzone
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: The Olive Oil Dough:; 3 1/2 cups all-purpose flour; 1 teaspoon salt; 1/4 cup olive oil (or lard for the traditional version); 1 cup water (plus up to 1/4 cup more, if needed); The Savory Filling:; 2 tablespoons olive oil; 3 ounces pancetta, diced (or more to taste); 1 onion, finely chopped; 1 pound Swiss chard (thoroughly washed, tough stems removed, stems and leaves chopped); Salt and freshly ground black pepper, to taste; 1 cup grated Parmesan cheese (preferably Parmigiano Reggiano)

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If you are looking for a deeply comforting and authentic taste of Italy, this traditional Erbazzone is an absolute must-bake. Hailing from the Emilia Romagna region, this rustic, savory greens pie features a wonderfully thin, olive oil-based pastry crust stuffed with a rich and hearty filling.

Contents

Pro-Tips for a Perfect Savory Pie Delicious Variations to Try Erbazzone Ingredients Directions Notes

True to its peasant origins, Erbazzone is designed to be deeply satisfying and highly portable. The filling is a beautiful harmony of earthy Swiss chard, sweet sautéed onions, salty rendered pancetta, and a generous heap of Parmigiano Reggiano. It is traditionally served warm or at room temperature, making it a fantastic, make-ahead option for picnics, potlucks, or a sophisticated appetizer!

Pro-Tips for a Perfect Savory Pie

To ensure your pastry is crisp and your filling is perfectly balanced, keep these crucial kitchen tips in mind:

Evaporate the Moisture: Swiss chard holds a lot of water. After wilting the greens in the skillet, make sure you cook them uncovered until absolutely all of the excess liquid has evaporated. If the filling is too wet, it will give you a soggy bottom crust.
Cool Completely: Do not skip the cooling step for the filling! If you place hot greens onto your raw, thin pastry dough, the heat will melt the fats in the dough and tear the pastry before it ever hits the oven.
The Dough Hydration: Olive oil doughs can be slightly temperamental depending on the humidity in your kitchen. Start with the 1 cup of water and only add the extra up to 1/4 cup if the dough is crumbling. You want a smooth, elastic ball that is not sticky.

Delicious Variations to Try

This recipe is rooted in using whatever you have on hand, making it incredibly versatile and adaptable to your pantry. Try these simple swaps:

Switch Up the Greens: While Swiss chard is traditional, this rustic dish works beautifully with almost any hearty green! Try substituting fresh kale, collard greens, mustard greens, turnip greens, or even fresh spinach.
Meat Swaps (or Meatless): Pancetta is the authentic choice, but thick-cut bacon, Canadian bacon, or diced prosciutto work wonderfully. If you want a vegetarian pie, simply omit the meat, sauté your onions in olive oil or butter, and add a pinch of smoked paprika to mimic that smoky depth.
Traditional Lard Crust: For a truly old-school Emilia Romagna texture, swap the 1/4 cup of olive oil in the dough for 1/4 cup of high-quality rendered lard. It yields an incredibly flaky, tender crust.

Also Read : Buckwheat Soba Tiger Salad

Erbazzone

Recipe by RecipesVilla

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

259

kcal

Ingredients

The Olive Oil Dough:
3 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup olive oil (or lard for the traditional version)
1 cup water (plus up to 1/4 cup more, if needed)
The Savory Filling:
2 tablespoons olive oil
3 ounces pancetta, diced (or more to taste)
1 onion, finely chopped
1 pound Swiss chard (thoroughly washed, tough stems removed, stems and leaves chopped)
Salt and freshly ground black pepper, to taste
1 cup grated Parmesan cheese (preferably Parmigiano Reggiano)

Directions

Mix the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Pour in the 1/4 cup of olive oil. Slowly add the 1 cup of water, mixing and kneading until you form a smooth, elastic dough that is not sticky. (Adjust with a little extra flour or water as needed).
Rest the Dough: Wrap the dough tightly in plastic wrap and let it rest in the refrigerator for about 1 hour.
Render the Pancetta: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced pancetta and cook until the fat renders and it becomes slightly crisp.
Cook the Greens: Stir in the finely chopped onion and sauté until soft and translucent. Add the chopped Swiss chard, stir to combine, and cover the skillet. Let the greens wilt for about 2 minutes. Remove the lid, season with salt and pepper, and continue to cook until all the liquid has evaporated. Set the pan aside to cool completely.
Prep the Oven and Crust: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Divide the rested dough in half. Roll out one piece as thinly as possible (ideally to the size of your baking sheet) and carefully transfer it onto the prepared sheet.
Assemble the Pie: Once the greens mixture is completely cooled, stir in the grated Parmesan cheese. Spread this filling evenly over the bottom layer of dough. Roll out the second piece of dough and lay it gently over the filling.
Seal and Bake: Fold the edges of the dough inward and crimp to seal the pie closed. Prick the top surface all over with a fork to allow steam to escape, and brush the top lightly with a little olive oil.
Bake: Bake in the preheated oven for about 30 minutes, or until the pastry is crisp and beautifully golden. Serve warm or at room temperature!

Notes

Make-Ahead / Storage: Erbazzone is famously eaten at room temperature, making it a great make-ahead dish. Store leftovers in an airtight container in the refrigerator for up to 3 days. It can be reheated in a 350°F oven to re-crisp the pastry.
Washing the Greens: Ensure your Swiss chard is thoroughly dried after washing it to prevent adding excess moisture to your skillet.

Oliver Bennett

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