Erbazzone Reggiano

Ingredients

Equipment Needed

• •12-inch tart pan with removable bottom or large rimmed baking sheet
• •Rolling pin
• •Large skillet

Instructions

1. 1

   Make the dough

   Place the flour and salt in a large bowl. Add the cold lard in pieces and work it into the flour with your fingertips until the mixture resembles coarse meal with some pea-sized pieces remaining. Add the cold water gradually, mixing with a fork, then your hands, until the dough just comes together. It should not be sticky. Knead briefly on a floured surface until smooth, about one minute. Wrap in plastic and refrigerate for at least 30 minutes.

   The lard must be cold. Warm lard absorbs into the flour rather than creating layers. If your kitchen is warm, chill the flour as well.
2. 2

   Prepare the greens

   Wash the spinach or chard thoroughly. If using chard, remove the tough center ribs and reserve them for another use. Bring a large pot of salted water to a boil. Blanch the greens until just wilted, about two minutes for spinach, three to four for chard. Drain and immediately plunge into ice water to stop the cooking and preserve the color.

3. 3

   Squeeze the greens dry

   When the greens are cool, squeeze them with your hands to extract as much water as possible. Then squeeze again. The greens should form a tight, dry ball. Wet greens are the enemy of crisp crust. Chop them fine and set aside.

   Two pounds of fresh greens will yield approximately two cups once blanched and squeezed. This reduction is normal and necessary.
4. 4

   Build the filling

   In a large skillet, render the pancetta with the remaining two tablespoons of lard over medium heat until the fat is translucent and beginning to crisp, about five minutes. Add the sliced spring onions and cook until softened, another three to four minutes. Add the minced garlic and cook only until fragrant, no more than 30 seconds. The garlic must not brown.

5. 5

   Combine the filling

   Add the chopped greens to the skillet and stir to combine with the pancetta and onions. Cook for two to three minutes to allow the flavors to marry. Remove from heat and let cool for ten minutes. Stir in the grated Parmigiano-Reggiano. Season with pepper and taste for salt. The pancetta and cheese are salty, so add salt cautiously.

6. 6

   Roll the dough

   Heat your oven to 400°F (200°C). Divide the chilled dough into two pieces, one slightly larger than the other. On a floured surface, roll the larger piece into a thin round about 14 inches in diameter. The dough should be thin enough to see your hand through it. Transfer to a 12-inch tart pan or rimmed baking sheet. The dough should drape over the edges.

   Traditional erbazzone has an extremely thin crust, almost translucent. Do not be timid with the rolling pin.
7. 7

   Fill and seal

   Spread the cooled filling evenly over the dough, leaving a one-inch border. Roll the remaining dough into a round slightly larger than the pan. Drape it over the filling. Fold the overhanging edges together and crimp to seal. Use a fork to prick the top in several places. This allows steam to escape and prevents the top from ballooning.

8. 8

   Bake until golden

   Bake until the crust is golden brown and crisp, 35 to 40 minutes. The top should feel firm when tapped and the edges should be deeply colored. Remove from the oven and let rest for at least ten minutes before cutting. Erbazzone is traditionally served warm or at room temperature, never hot from the oven.

Chef Tips

• •If you cannot find lard from a good butcher, render your own from pork fatback. Commercial lard is hydrogenated and lacks the flavor of properly rendered fat. This takes 30 minutes and transforms the dish.
• •Spring onions are traditional, but in winter, substitute the white and light green parts of leeks, sliced thin and cooked until completely soft.
• •Erbazzone at room temperature is how the Reggiani eat it. The flavors open up as it cools, and the crust achieves its proper texture. Do not serve it steaming.
• •Some families in Reggio add a small amount of fresh breadcrumbs to the filling to absorb any residual moisture. This is acceptable but not required if your greens are properly squeezed.

Advance Preparation

• •The dough can be made one day ahead and refrigerated. Let it stand at room temperature for 15 minutes before rolling.
• •The filling can be prepared up to two days ahead and refrigerated. Bring to room temperature before assembling.
• •Baked erbazzone keeps at room temperature, covered loosely, for up to two days. In Reggio Emilia, this is considered an advantage, not a compromise.

Frequently Asked Questions

Nutrition Information

1 serving (about 115g)