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Swiss Chard, Spinach and Bacon Savory Pie – Erbazzone

Swiss Chard, Spinach and Bacon Savory Pie – Erbazzone

Swiss chard, spinach, bacon, or better, pancetta: these are the main ingredients of this savory pie. Yes, go look into your fridge, cause you might have all of ’em already at your disposal. If it’s the case, then this is a glorious day for you, cause you could be even still on time to prepare it for this Easter.

I know I am posting this maybe a little too late for Easter, but I have been in bed with flu and that’s why I am not as ready as my blogging colleagues. I have seen them, in the last days, preparing impressive dishes I was eating with my eyes, while I was pale and a little bit yellowish, rolling myself in bed (go check this pastiera, please). I’ll try to make it up to you now with this humble, yet glorious 2 layers pie crust, so packed with nutrients you’ll feel like running the Marathon after eating it! The original name is Erbazzone (meaning “herbs pie”).

I just want to say it again: Erbazzone. Try to pronounce the word, doesn’t it already fill your mouth with its rustic, round sound? In the local dialect of Reggio Emilia, the birthplace of this heartwarming dish, they call it scarpazoun. You know what? You can call it as you wish, but the result won’t change. The outcome will be a pastry shell that protects and keeps a tasty and rich greens mixture safe and warm. Safe, until I am not around, of course.

I love dishes from the peasant tradition, this should be pretty clear by now. Contrarily to what I do for example with the Vignarola, where I avoid meat, in this case no way I am taking out the pancetta! I keep it, and gladly, because it’s so beautiful to feel it melting under your tongue, crispy and fatty, while the delicious, bitter-ish taste of the Swiss chard makes you feel less guilty about the fact you are enjoying pancetta way too much.
Come on, don’t look at me like that, you don’t really count calories during festivities, do you? And if you are reading this after Easter, make sure to prepare it next Sunday!

swiss chard, spinach, bacon savory pie

 

Let’s stop with small talks now and go straight to the nitty-gritty.

The crust: you should consider this as the business card of your pie. Doesn’t matter if your filling is incredibly awesome, the crust quality and texture is what it matters most. I mean, it’s a pie, and if the dough is like, ugh, all the rest will not stand out. In this case, the crust should be crunchy and friable, but should stay very simple, not buttery or too rich. Remember as well to be very fast while rubbing lard into the flour, to avoid lumps. If you don’t like lard, you can use olive oil (4 spoons), so no excuse to hesitate. Go, go!

The greens: originally this pie was consumed as a poor meal by the peasants who made use of all herbs at their disposal. Nowadays, the recipe has become a little bit fancier and it is mostly prepared with the ingredients listed below, but don’t hesitate to use other greens you have on hand. The thing to care about when cooking them, is to drain them and eliminate excess water or they will make your pie soggy and mushy. Ugh, so rude from them!

Swiss chard, spinach and pancetta and you’ ll be fine, but remember, the veggies need to be all fresh and bold, if they are dry or not in the best shape…cover all in ricotta or heavy cream, like there’s no tomorrow. Nothing tastes bad with cream in it.

 

swiss chard, spinach, bacon savory pie

Swiss Chard, Spinach and Bacon Savory Pie Recipe – Erbazzone

Ingredients (8 servings)

500 gr (2 cups)spinach
500 gr (2 cups) swiss chard
100 gr. (1/2 cup) pancetta (or bacon), sliced
1 clove garlic
3 tbsp olive oil
3 spring onions
100 gr. (1 cup) parmesan
350 gr. (1 1/2 cups) all purpose flour
120 ml (1/2 cup) water
50 gr. (1/4 cup) lard- or 4 tbps oil
2 tsp salt

 

Method

In a bowl, combine the flour with the lard and the salt. Add water, little by little and mix all ingredients together with your hands, until the mixture is smooth and comes together in a ball. You can add more water if needed, one spoonful at a time, until you don’t reach the right consistency. Press your fingers on it to check if it’s ok or not. If the dough is sticky, you might need to add little bit more flour and keep on kneading.
Wrap the dough in cling film and refrigerate for 20 minutes.swiss chard, spinach, bacon savory pie

Now, start preparing the filling: wash carefully the Swiss chard and spinach, then bring a big pot of water to a boil.
Add the Swiss chard and the spinach and boil for around 5 minutes. Remove from the heat and drain them well.

Chop the spring onions and the pancetta.
In a large non-stick frying pan over medium-low heat, add the olive oil and the clove of garlic. When the garlic becomes golden, add the onions and the pancetta. Sauté for around 10 minutes and then add the Swiss chard and the spinach. Adjust with salt and pepper and cook, for other 5/10 minutes. Check that the liquid from the vegetables has evaporated, then remove the garlic. Transfer the filling in a big bowl.

swiss chard, spinach, bacon savory pie

Preheat the oven to 400 °F (200°C).
Line a 10 inch (24 cm) circular pan with parchment paper and grease with some olive oil.

Cut the dough in two parts. Cover the surface you are working on generously with flour and roll the dough into a thin sheet, of the same dimension of the pan you are using. Roll up the dough onto the rolling pin and transfer it into the pan, very carefully.

Add the parmesan to the cooled vegetables and stir with a spatula, to blend. Transfer the filling into the pan and spread it out evenly, with the spatula. Roll out the second layer of dough to fit over the filling. Fold and pinch the edges to seal.

swiss chard, spinach, bacon savory pie

Using a fork, pierce lightly the top layer all over, to make it breath while it’s baking or it will puff up.
With a pastry brush, drizzle an extra layer of olive oil on the surface.
Bake for 30 minutes. Check the top, it should be light brown/golden.
Remove from the oven and let cool. Serve it cut into slices, it is perfect as appetizer, merenda or dinner!

 

swiss chard, spinach, bacon savory pie

Swiss Chard, Spinach and Bacon Savory Pie Recipe - Erbazzone

2017-04-15
: 8
: 30 min
: 30 min
: 1 hr
: Easy

A delicious savory pie filled with Swiss chard, Spinach and Bacon, good as appetizer, main course and, why not, breakfast!

By:

Ingredients
  • 500 gr (2 cups)spinach
  • 500 gr (2 cups) swiss chard
  • 100 gr. (1/2 cup) pancetta (or bacon), sliced
  • 1 clove garlic
  • 3 tbsp olive oil
  • 3 spring onions
  • 100 gr. (1 cup) parmesan
  • 350 gr. (1 1/2 cups) all purpose flour
  • 120 ml (1/2 cup) water
  • 50 gr. (1/4 cup) lard- or 4 tbps oil
  • 2 tsp salt
Directions
  • Step 1 In a bowl, combine the flour with the lard and the salt.
  • Step 2 Add water, little by little and mix all ingredients together with your hands, until the mixture is smooth and comes together in a ball.
  • Step 3 Wrap the dough in cling film and refrigerate for 20 minutes.
  • Step 4 Wash carefully the Swiss chard and spinach, then bring a big pot of water to a boil.
  • Step 5 Add the Swiss chard and the spinach and boil for around 5 minutes.
  • Step 6 Remove from the heat and drain them well.
  • Step 7 Chop the spring onions and the pancetta.
  • Step 8 In a large non-stick frying pan over medium-low heat, add the olive oil and the clove of garlic.
  • Step 9 When the garlic becomes golden, add the onions and the pancetta.
  • Step 10 Sauté for around 10 minutes and then add the Swiss chard and the spinach.
  • Step 11 Adjust with salt and pepper and cook, for other 5/10 minutes.
  • Step 12 Check that the liquid from the vegetables has evaporated, then remove the garlic.
  • Step 13 Transfer the filling in a big bowl.
  • Step 14 Preheat the oven to 400 °F (200°C).
  • Step 15 Line a 10 inch (24 cm) circular pan with parchment paper and grease with some olive oil.
  • Step 16 Cut the dough in two parts.
  • Step 17 Cover the surface you are working on with flour and roll the dough into a thin sheet. Roll up the dough onto the rolling pin and transfer it into the pan, very carefully.
  • Step 18 Add the parmesan to the cooled vegetables and stir with a spatula, to blend.
  • Step 19 Transfer the filling into the pan and spread it out evenly, with the spatula.
  • Step 20 Roll out the second layer of dough to fit over the filling.
  • Step 21 Fold and pinch the edges to seal.
  • Step 22 Using a fork, pierce lightly the top layer all over, to make it breath while it’s baking or it will puff up.
  • Step 23 With a pastry brush, drizzle an extra layer of olive oil on the surface.
  • Step 24 Bake for 30 minutes.
  • Step 25 Remove from the oven and let cool.
  • Step 26 Serve it cut into slices.


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