Tuesday, February 16, 2010
For example, at Reggio Emilia, in the Emilia Romagna region, Erbazzone is really worth a full mention. The locals from Reggio are particularly proud of this savory pie filled with spinach, swiss chard, onions, lard and of course, the famous Parmigiano-Reggiano cheese. The Erbazzone is a great dish for any occasion, rich in flavor, appetizing and aromatic. It is a perfect snack or meal, any time of day.
• 1 cup All Purpose flour
• 4 tablespoon olive oil
• 50 ml milk (about ¼ cup)
• Pinch salt
• 2 pounds chard leaves
• 2 tablespoon olive oil
• 6 tablespoon Parmigiano-Reggiano
• 1 small onion (finely chopped)
• 1 clove garlic
To make the dough, knead the flour with the oil and milk to obtain a stiff dough. Knead for about 10 minutes, wrap with plastic and keep in a cool place for about one hour.
To assemble the tart, lightly coat a spring form pan or a pie pan with olive oil. Split the dough in two balls, one larger than the other one. Roll out the bigger ball with a rolling pin and make a disk large enough to line the baking pan (bottom and sides).