Ingredients
For the dough
Flour 0
250 gr
Water
130 gr
Extra virgin olive oil
3-4 tablespoons
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1 socket
For the filling
Spinach or chard
1,5 kg
Diced bacon
150 gr
Grated Parmesan cheese
50 gr
Spring onion
1
Extra virgin olive oil
q.b.
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q.b.
Baby
q.b.
The Erbazzone is a savory pie typical of the gastronomic tradition of Reggio Emilia, prepared with thin and crunchy pasta and a filling of vegetables, Parmesan, spring onions and bacon.
Erbazzone originated as a poor and recycled dish: it was the working food of the peasants and in ancient times it was also prepared only with chard or artichoke stems. Today chard , spinach or herbs are used, mixed with a strong sauté prepared with spring onions, lard or bacon and plenty of grated Parmesan.
The whole thing is then covered with a very thin sheet of dough which, thanks to baking in the oven, turns into a fragrant and golden shell. Also known as scarpazzone (in dialect scarpazoun ), the name derives from the fact that the chard was also called “scarpa”.
Erbazzone is excellent hot or at room temperature and can be enjoyed as a quick lunch , as a hearty snack or during a picnic in the open air.
Easy and quick to prepare, it only requires a few small precautions during the preparation phase: the vegetables must be squeezed very well and precisely to prevent them from releasing too much moisture, which would make the pasta mushy, moist and not as fragrant as it should be. You can season the filling with fresh marjoram and use lard instead of bacon.
Find out how to prepare Erbazzone by following the step-by-step instructions and advice.
How to prepare the Herbazzone
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