The Erbazzone (also known as Scarpazzone) is a savory pie typical of Emilia Romagna, more specifically of Reggio Emilia. It is composed of two discs of puff pastry stuffed with chard (sometimes mixed with spinach), eggs, onion, bacon and Parmigiano Reggiano.
In the past this preparation was the typical peasant dish for its vegetable filling, always available in their gardens and the simple ingredients.
It seems that the spread of this food dates back to the Medieval period. We propose, as usual, the classic and authentic recipe.
Prepare the stuffing. Carefully wash the spinach and the chard. Boil them in water. Then drain and squeeze well. Chop them finely with a knife.
Separately, chop onions and cut the bacon into small cubes. Heat 2 tablespoons of olive oil in a pan and gently fry the onions together with the bacon. Add the spinach and chard, salt and pepper and cook everything until it is well dried. Then turn off the heat and let it cool.
Prepare the puff pastry: mix the flour together with the salt, lard (or butter or oil) and water until the dough is smooth and homogeneous. Work it on a pastry board for 5 minutes. Then form a ball and let it rest for 20 minutes.
Divide the dough into 2 parts. Roll out the dough into 2 thin discs. Coat a round mold with a diameter of 24 cm with parchment paper and lay the first sheet of pastry on it.
Add the grated Parmigiano Reggiano to the cooled filling and, if you like, the ricotta. Mix everything and pour it onto the disk of dough, into the mold. Level it with a spatula.
Place the second disc of pastry on top and fold the edges well to seal everything. With a toothpick or a fork, pierce the surface here and there to let out any filling steam during cooking. Then brush with a little oil.
Heat the oven to 180 ° C ventilated. Bake the Erbazzone on the lower level of the oven. Cook it for at least 25 - 30 minutes. When it is golden brown, take it out of the oven and let it cool or cool before cutting it and enjoying it.
You can keep the Erbazzone or Scarpazzone in the refrigerator, once it is cold, for a maximum of 2 days covered with the transparent film.
You can freeze it either from cooked or raw only if you have used fresh ingredients that have not been defrosted.