Erbazzone - Italian Pie - Meat Smoke Fire

Name: Erbazzone - Italian Pie - Meat Smoke Fire
Total time: 90 min
Ingredients: 350 g plain flour; 4 tbsp olive oil (or 50g lard); large pinch salt; 1 cup water; 750 g chard (with or without stems and/or spinach leaves, washed (we used rainbow chard)); 50 g pancetta or lardons or streaky bacon (finely chopped); 2 spring onions (white and green leaves, finely chopped); 2 cloves garlic (finely chopped); Olive oil; salt and pepper to season; few sprigs of parsley (finely chopped(optional)); 75 g parmesan cheese (finely grated)

meatsmokefire.co.uk

As part of the Six Nations we made a pie for each country. This Erbazzone is a pancetta, chard and parmesan pie, it's delicious. Italian pie.

View full recipe on meatsmokefire.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at meatsmokefire.co.uk.

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Ingredients

350 g plain flour
4 tbsp olive oil (or 50g lard)
large pinch salt
1 cup water
750 g chard (with or without stems and/or spinach leaves, washed (we used rainbow chard))
50 g pancetta or lardons or streaky bacon (finely chopped)
2 spring onions (white and green leaves, finely chopped)
2 cloves garlic (finely chopped)
Olive oil
salt and pepper to season
few sprigs of parsley (finely chopped(optional))
75 g parmesan cheese (finely grated)