There is something deeply grounding about making Erbazzone Reggiano from scratch. It’s not just a pie; it’s a regional treasure from Reggio Emilia that balances a thin, crackly crust with a filling that’s punchy, salty, and incredibly green. Whenever I make this, the smell of rendering pancetta and sautéed onions fills the house, and it feels like a real occasion. This version is my go-to—it’s honest, unpretentious, and always hits the spot.
Erbazzone Reggiano
What You’ll Need to make this Erbazzone Reggiano
For the Hand-Kneaded Crust:
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3 1/2 cups All-purpose flour
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1 tsp Fine salt
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1/4 cup Extra virgin olive oil (or use lard if you want that old-school, melt-in-the-mouth flake)
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1 cup Lukewarm water (keep an extra 1/4 cup handy just in case)
For the Bold Filling:
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2 tbsp Olive oil
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3 oz Pancetta, finely diced (don’t skimp here; the fat is where the flavor lives!)
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1 Yellow onion, finely chopped
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1 lb Fresh Swiss chard (stems and leaves separated and chopped)
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A generous pinch of sea salt and cracked black pepper
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1 cup Freshly grated Parmesan cheese
Swiss chard
Pancetta
All-purpose flour
How I Put It Together
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Work the Dough: Start by whisking your flour and salt in a big bowl. Pour in the oil and water. I like to start mixing with a fork and then dive in with my hands. Knead it on your counter for about 5 to 8 minutes. You’re looking for a smooth, supple ball that doesn’t stick to your fingers. Let it rest under a damp cloth for 30 minutes—this is non-negotiable for an easy roll-out!
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The Flavor Base: While the dough rests, get a large skillet going with the olive oil. Toss in the pancetta and let it sizzle until the fat renders out and it gets a bit crispy. Throw in the onions and those chopped chard stems (they need more time than the leaves). Sauté until they’re soft and sweet.
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The Greens: Pile in the chard leaves. It’ll look like way too much, but they’ll wilt down to nothing. This is the secret to a great Erbazzone Reggiano: cook it until the moisture is gone. If it’s watery, the pie gets soggy. Once dry, pull it off the heat and stir in that glorious mountain of Parmesan.
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The Build: Set your oven to 400°F. Split your dough into two—make one piece slightly bigger for the base. Roll it thin and drape it into a greased 9×13 pan. Spread your chard mixture edge-to-edge.
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The Finish: Roll out the top crust, lay it over, and pinch the edges tight. I always prick the top with a fork so steam can escape. Brush it with a little more oil and bake for about 30–35 minutes. You want it looking golden and smelling irresistible.
Nutrition (Per Serving) about this Erbazzone Reggiano
Estimate based on 8 servings:
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Calories: 365 kcal
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Fat: 16g
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Carbohydrates: 42g
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Protein: 12g
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Fiber: 3g
Recipe Stats
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Prep: 20 mins | Rest: 30 mins | Bake: 40 mins
FAQ
Can I make this vegetarian? Absolutely. Simply omit the pancetta and add a pinch of smoked paprika or extra Parmesan to maintain that savory depth in your Erbazzone Reggiano.
How do I prevent a soggy bottom crust? The secret is ensuring the chard is as dry as possible. Squeeze the cooked greens in a colander or clean kitchen towel to remove excess water before adding the cheese.
Source: www.allrecipes.com
