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Wine with food: Hearty Erbazzone vegetable pie alongside a glass of Lambrusco red wine.

Erbazzone (savory chard and spinach cake with bacon and cheese)

Erbazzone is a culinary monument to the Reggio Emilia region. In this recipe, we use fresh chard and spinach with spicy pancetta, garlic and plenty of Parmigiano Reggiano to create an intense filling. The dough is traditionally prepared with lard, which gives it an incomparable crispiness and deep aroma. Together with a tangy Lambrusco Salamino or a spicy Silvaner, you will experience a pairing that perfectly combines rustic heartiness and green freshness. An ideal dish for picnics, as a starter or as a main course with a fresh salad, bringing the honest hospitality of northern Italy directly into your kitchen.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Main course, Snack
Cuisine Italian
Servings 2 Servings
Calories 580 kcal

Cooking utensils

  • 1 Large pan
  • 1 Rolling pin
  • 1 Baking tray or tart pan
  • 1 mixing bowl
  • 1 Knife

Ingredients
  

  • 250 g Wheat flour Type 405
  • 50 g Pork lard for the dough
  • 100 ml Lukewarm water
  • 1 teaspoon salt
  • 500 g fresh Swiss chard
  • 300 g fresh spinach leaves
  • 80 g Pancetta finely diced
  • 100 g Parmigiano Reggiano Freshly grated
  • 1 Shallot
  • 1 Garlic clove
  • 2 1 tbsp olive oil
  • Pepper and nutmeg
  • 1 Egg yolk for coating

Preparation
 

PREPARATION:

  • Knead the flour with the salt, lard and water to form a smooth dough.
  • Wrap the dough in cling film and leave to rest for 30 minutes.
  • Wash the chard and spinach and drain well.
  • Finely chop the greens and cut the chard stalks into small cubes.
  • Finely dice the shallot and garlic.

COOKING STEPS:

  • Heat the olive oil in a pan.
  • Fry the pancetta until crispy.
  • Sauté the shallot, garlic and chard stalks.
  • Add the chopped greens and allow to collapse.
  • Allow the liquid to boil away almost completely.
  • Remove from the heat and leave to cool.
  • Stir the parmesan into the vegetable mixture.
  • Season to taste with pepper and plenty of nutmeg (be careful with salt because of the bacon and cheese).

DIRECTIONS:

  • Divide the dough into two halves.
  • Roll out both halves thinly.
  • Place the first sheet of dough in the tin or on the tray.
  • Spread the filling evenly on top.
  • Cover with the second pastry sheet.
  • Press the edges down firmly.
  • Prick the surface several times with a fork.
  • Brush with beaten egg yolk.
  • Bake in the oven at 200 degrees for approx. 30 minutes until golden brown.
  • Leave to rest briefly before slicing.

SUPPLEMENTS:

  • Small tomato salad
  • Marinated olives
  • A dollop of sour cream

Nutritional values per portion

Calories: 580kcalCarbohydrates: 48gProtein: 24gFat: 32g
Keyword Erbazzone, Hearty cake, italian, Lambrusco, Mangold, Pancetta, Parmesan cheese, Reggio Emilia, Spinach, Wine with food
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