Erbazzone or Scarpazzone: A Traditional Savory Pie Recipe
Category: Savory Pies
Servings: 6
Erbazzone, also known as Scarpazzone, is a traditional Italian savory pie that hails from the Emilia-Romagna region. This delicious recipe features a rich and savory filling of Swiss chard, pancetta, and Parmesan cheese, all wrapped in a delicate, homemade dough. Perfect for a cozy meal or a picnic, this dish is sure to impress with its hearty and flavorful combination of ingredients.
Ingredients
| Ingredient | Quantity |
|---|---|
| Extra virgin olive oil | 30g |
| All-purpose flour (00 flour) | 400g |
| Water | 200g |
| Fine salt | 8g |
| Swiss chard (bietole) | 3kg |
| Fresh spring onion (cipollotto) | 100g |
| Garlic | 1 clove |
| Smoked pancetta | 100g |
| Parmesan cheese (Parmigiano Reggiano DOP) | 200g |
| Fine salt | 10g |
| Extra virgin olive oil (for frying) | 20g |
| Black pepper | To taste |
| Extra virgin olive oil (for greasing) | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Carbohydrates | 45g |
| Protein | 16g |
| Fat | 25g |
| Fiber | 6g |
| Sodium | 950mg |
Instructions
-
Prepare the Dough:
- Begin by preparing the dough. Sift the flour into a large mixing bowl. Add 8g of salt and 30g of extra virgin olive oil. Gradually add the water, stirring with your hands to combine. Knead the dough until it becomes smooth and elastic. Once done, wrap it in plastic wrap and set it aside to rest while you prepare the filling.
-
Prepare the Filling:
- Wash the Swiss chard thoroughly under cold running water. Dry the chard and remove the thick stems. Chop the chard into thin slices.
- Slice the fresh spring onion and cut the pancetta into medium-sized cubes.
- In a large non-stick pan, heat 20g of olive oil over medium heat. Add the garlic clove (whole, with skin on) and sauté until golden. Remove the garlic and discard it.
- Add the spring onion slices and pancetta cubes to the pan. Sauté everything for about 10 minutes, until the pancetta becomes crispy and golden.
- Add the chopped Swiss chard to the pan, season with salt and black pepper, and cook for an additional 7-8 minutes. Cover the pan with a lid to help the chard wilt and soften. Once cooked, remove any excess moisture and allow the mixture to cool.
-
Assemble the Erbazzone:
- Preheat your oven to 200°C (392°F) if using a conventional oven, or 180°C (356°F) for a fan-assisted oven.
- Roll out the rested dough using a rolling pin on a floured surface until you achieve a thin, even layer. Line a 32cm diameter tart pan with the dough, pressing the edges to fit snugly.
- Once the filling has cooled, stir in 150g of grated Parmesan cheese, mixing well to combine.
- Spoon the Swiss chard and pancetta mixture onto the dough-lined tart pan. Spread it out evenly.
- Sprinkle the remaining 50g of grated Parmesan cheese on top of the filling.
- Pinch the edges of the dough together to form a rustic border, and then prick the surface of the pie with a fork to allow steam to escape during baking.
-
Bake the Erbazzone:
- Place the tart pan in the preheated oven and bake for 30 minutes if using a conventional oven, or 20 minutes in a fan-assisted oven. The crust should turn golden and crisp, and the filling should be set and slightly bubbling.
-
Serve:
- Once baked, remove the erbazzone from the oven and allow it to cool slightly before serving. Slice into wedges and enjoy this savory pie as a main dish, appetizer, or snack.
This erbazzone or scarpazzone is a perfect blend of earthy flavors, with the Swiss chard, smoky pancetta, and rich Parmesan cheese. The crispy, golden crust adds a wonderful texture to the dish, making it a delightful treat for any occasion. Enjoy it warm or at room temperature, and pair it with a light salad or some roasted vegetables for a complete meal.
