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Erbazzone recipe by of 11-03-2017 [Updated on 20-02-2018]
The Erbazzone is one savoury cake typical of Emilia Romagna, more specifically of Reggio Emilia. It is composed of two discs of dough and stuffed with chard (sometimes combined with spinach), eggs, onion, pieces of bacon and lots of parmesan. In the past this preparation was considered the typical dish of the farmers for its stuffing with vegetables, always available in their gardens.
Over the years, some variations have been made to the classic recipe in which puff pastry or pasta shortcrust pastry is provided, or the addition of ricotta to the filling, I tried to make the traditional recipe with a dough made from flour, lard and water and I must say that I liked it a lot.
Unfortunately I was the only taster oferbazzone, while I was taking it to my parents' house, the pan fell from my hands, smashing all the rustic cake between the stairs of the building.
I don't tell you the anger and the disappointment: / Well, it will mean that I will have to do it again to make him taste it: D
How to make the Erbazzone
Arrange the sifted flour in a bowl.
Make a hole in the center and add the lard, warm water and salt and knead the dough.
When it is smooth and homogeneous, form a ball and cover it with cling film letting it rest for 30 minutes in the fridge.
In the meantime, wash the vegetables thoroughly and stew them in a large pot.
Then drain them and keep them aside.
In a non-stick pan, sauté a clove of unpeeled garlic and the chopped spring onions in oil.
add the diced bacon and fry it.
At this point add the vegetables, season with salt and pepper and stir.
After cooking for a few minutes, remove the garlic and add the Parmesan.
Once you have taken the dough, roll it out on a floured pastry board and divide it in two.
With a rolling pin, roll out the first dough and place the dough inside the mold covered with lard.
Pour the filling inside and level the surface.
Roll out the second dough and use it to cover the filling.
Seal the edges with the tines of a fork and sprinkle the surface with a little lard.
Bake in a preheated static oven at 200 ° C for 30 minutes.
Your erbazzone is ready to be brought to the table.