Erbazzone Recipe
Valeria Necchio's erbazzone recipe hails from Emilia Romagna. A crisp, simple pastry casing encloses a beautiful filling of summer greens, pancetta and Parmesan, best eaten as a snack or light lunch.
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 www.greatitalianchefs.com.
Cooking tools:
- Oven
- Stove
- Mixing bowl
- Rolling pin
- Pie dish
- Skillet
- Chef's knife
- Cutting board
- Grater
- Colander
- Measuring cup
- Wooden spoon
Ingredients
- 350g of plain flour
- 1 pinch of sea salt
- 5 tbsp of extra virgin olive oil, (or lard) plus more for brushing
- 240ml of water
- 1kg spinach, chard or a mix, washed and trimmed
- 3 tbsp of extra virgin olive oil
- 100g of pancetta, cubed
- 1 onion, or 3 spring onions, finely chopped
- 100g of Parmesan, grated
- sea salt
- black pepper, freshly ground
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