🇮🇹 Italian · Main Dish
🥧 Erbazzone Reggiano
Erbazzone
A savory Emilian pie of Swiss chard and Parmigiano encased in a thin, simple crust, often enriched with a little pancetta, cut into squares and enjoyed as a snack or light meal.
Erbazzone has been made in and around Reggio Emilia for centuries, its rustic pastry shell requiring nothing more elaborate than flour, water, and oil, letting the greens-and-cheese filling take center stage.
Ingredients
Equipment: Mixing bowl, Rolling pin, Baking pan, about 24x24cm
- 400 g (3 cups) 00 flour
- 200 ml (¾ cup plus 1 tbsp) water, approximately
- 3 tbsp extra virgin olive oil, plus more for the pan
- Pinch of salt
- 1 kg (2.2 lb) Swiss chard, stemmed
- 80 g (3 oz) pancetta, diced (optional)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 150 g (1¾ cups) grated Parmigiano-Reggiano
- Salt and pepper, to taste
Method
- Combine the flour, water, olive oil, and salt into a smooth, elastic dough. Divide into two portions, cover, and rest for 30 minutes.
- Blanch the chard briefly, then squeeze out excess water thoroughly and chop.
- Sauté the pancetta if using, onion, and garlic until softened, then add the chopped chard and cook for a few minutes to combine.
- Let the mixture cool slightly, then stir in the Parmigiano, seasoning to taste.
- Roll out one portion of dough thin and line an oiled baking pan, letting the edges overhang slightly.
- Spread the filling evenly over the base.
- Roll out the second portion of dough and lay over the top, sealing the edges by folding and crimping.
- Prick the top all over with a fork and brush lightly with olive oil.
- Bake at 200°C (400°F) for 30–35 minutes until deeply golden.
- Let cool slightly, then cut into squares to serve.
Chef Tips
- Squeeze the chard very thoroughly to remove excess water, or the filling will make the pastry soggy.
- This pie is excellent served warm, at room temperature, or even cold, making it versatile for picnics or packed lunches.
- A little pancetta adds welcome depth, though a good vegetarian version works well without it.
Common Mistakes to Avoid
- Not squeezing the chard enough, resulting in a watery filling that seeps into the pastry.
- Rolling the pastry too thick, which overwhelms the filling rather than complementing it.
- Forgetting to prick and vent the top layer, which can cause it to puff unevenly during baking.
Nutrition (per serving)
Health Benefits
- Swiss chard provides fiber, vitamins A and K; a good source of calcium from the Parmigiano.
Cultural Note
Erbazzone is a beloved specialty of Reggio Emilia, traditionally sold by weight in local bakeries and enjoyed as an everyday snack throughout the region.
Storage & Serving
Storage: Refrigerate up to 3 days; excellent eaten cold.
Reheating: Reheat gently in the oven, or enjoy at room temperature.
Serve with: A simple green salad, A light Lambrusco wine