Step 1
Prepare the dough by mixing the flour with salt and water1.
step 2
Also add the oil2.
step 3
Mix the ingredients until you get a soft and smooth dough3. Let it rest in the fridge wrapped in cling film for 30 minutes.
Step 4
In the meantime, cook the vegetables in a pan with very little water4.
Step 5
Add some salt and continue cooking over medium heat5.
Step 6
The vegetables are ready when they are wilted and all the water released has evaporated6.
Step 7
Set the vegetables aside, drain them and squeeze them from time to time to remove as much water as possible. Add a splash of oil to the same pan, add the finely chopped spring onion and the thin strips of bacon7.
Step 8
Sauté over low heat for a few minutes, then add the perfectly squeezed vegetables8.
Step 9
Season for a few minutes, stirring occasionally, and then leave to cool. Finally, add the grated Parmesan and mix everything together9.
Step 10
Take the dough out of the fridge, divide it into two equal pieces and roll the first one out into a very thin sheet to serve as the base10.
Step 11
Line a rectangular baking tray (20 x 30 cm) with baking paper and place the first sheet of dough on top, leaving the edges overhanging. Fill with the vegetable filling and spread it out evenly (11).
Step 12
Roll out the other piece of dough into an equally thin sheet and use it to cover the grass filling12.
Step 13
Seal the edges well, remove any excess dough and prick the surface with the tines of a fork13.
Step 14
Bake the Erbazzone in a convection oven at 200°C for about 30 minutes, brushing the surface with oil or lard 10 minutes before the end. Remove from the oven, allow to cool and serve in squares14.
storage
Herbazzone can be stored at room temperature in a special airtight container for 1-2 days . It can be frozen both cooked and raw for 1-2 months.
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