Cooking Lesson: ERBAZZONE REGGIANO

Febbraio 25, 2023

Cooking Lesson: ERBAZZONE REGGIANO
Around the province of Reggio Emilia, the pie is found in every bar as a quick on the go breakfast pick up or a simple appetizer paired with a glass of local Lambrusco wine.
Flavors and Knowledge

{Image Attribution via Taste Atlas}

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Buongiorno amici:

Today, I want to introduce a savory pie famous in Reggio Emilia and some areas of Modena in Northern Italy. In local dialect is called Scarpazoun, or Erbazzone in Italian. The region offers two variants: the Erbazzone Correggese, prepared in a cast-iron skillet without a crust, and the Erbazzone Montanaro, which includes a layer of cooked rice. The name derives from peasant chard coasts, known precisely as shoes. Like many recipes developed from agriculture, the pie falls into the humble cooking category, predominant among farmers inland—ingredients readily available from the garden and the farm.

Lard was the fat of choice initially. But the need for lighter and healthier versions has changed (for the better), the flavor slightly, which is still absolutely rewarding. In addition, removing animal products from the recipe makes Erbazzone a preferred snack for vegetarians and all the new generations that follow.

Around the province of Reggio Emilia, the pie is found in every bar as a quick on-the-go breakfast pick-up or a simple appetizer paired with a glass of local Lambrusco wine. Over the years, the recipe has expanded, and variants have been proposed with puff pastry or shortcrust pastry by adding ricotta to the Erbazzone’s herb-based filling. However, this classic curd is typical of the area, not to confuse it with the Ligurian türta de Gee, filled with the cheese prescinsêua, much richer in fat than ricotta.

According to the original recipe, the surface of the Erbazzone must be pierced with a fork’s prongs and then covered with thin slices of lard. But as mentioned above, many people have walked away from the lard-included version. Still, many conveniently cook it with ready-made puff pastry or shortcrust pastry to save time. The important thing is that the dough center is flat regarding the edges of the pie. Therefore, you must roll inwards by joining the base below with the one above.

My preferred Erbazzone.

ERBAZZONE REGGIANO

Ingredients

Three cups of all-purpose flour

Two teaspoons of kosher salt

Three tablespoons of extra virgin olive oil

Three tablespoons of water

One cup of Swiss Chard

Two pounds of fresh spinach

One pound of scallions, finely chopped

One tablespoon of extra virgin olive oil

One garlic clove, minced

Four ounces of Parmigiano Reggiano grated

1/4 cup fresh parsley, minced

Kosher salt and black pepper to taste

How to prepare the Erbazzone

Sift the flour into a large bowl. Add the warm water, salt, and extra virgin olive oil and knead with your hands. Form a ball and wrap it in plastic film. Leave to rest for 40 minutes in the refrigerator.

Cut the onion on a cutting board removing the spare parts. Slice into slices and dedicate yourself to the pancetta by cutting it into cubes

Sauté the onion in a pan with oil. In the meantime, wash the chard and blanch it in hot water. Pull up when it is soft.

Cook the chard with the spring onion and bacon. Sprinkle flour on a work surface.

Divide the dough into two equal parts. Roll out the first one with the help of a rolling pin. Line a round aluminum or ceramic pan with the dough.

Season and add the Parmesan cheese to the surface. Spread the sauce well, leveling the entire surface.

Roll out the second loaf and give it the same size as the first. Close the Eerbazzone and curl the edges inwards—Bake in a preheated oven at 180 degrees for 35 minutes. Serve the Erbazzone after letting it cool.

The Erbazzone must be stored in the refrigerator, covered with cling film, and eaten within three days. Do not freeze Erbazzone cooked; much easier to freeze it when raw.

Variants

If you don’t like beets, you can prepare this delicious savory pie with spinach. As for the cheese, however, as per the recipe, it is advisable to use Parmigiano Reggiano, but you can also use other aged cheeses.

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