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Erbazzonereggiano.jpgA typical peasant dish in Reggio Emilia. “Erbazzone” is a salty pie of nutritious and vitamin filled vegetables which can be made with beat greens or with spinach.

Difficulty: Medium

Ingredients: for the dough: 500 g of flour, 1 spoonful of lard, salt. For the filling: 300 g of steamed spinach, extra virgin olive oil, 2-3 slices of pancetta, 1 sprig of parsley, 3 small onions or leaks, one clove of garlic, 1 handful of breadcrumbs, grated parmigiano reggiano, salt, black pepper.

Preparation: clean and steam the spinach, drain it well and chop it up. Put the pancetta in a pan with oil, diced onions and crushed garlic, add the spinach, salt and pepper and let it cook for a few minutes. Take it off the heat and add the chopped parsley, a handful of breadcrumbs and a lot of parmesan. In the meantime, prepare the dough with the above ingredients and divide it into two parts to be rolled out with a rolling pin. Grease a pan with oil, place the dough in it and fill it with the spinach pesto. Cover it with the other piece of dough and close it well, pulling it thin and pinching it here and there. Poke holes in the dough with a fork and bake at 180° for about a half hour.

Suggested white wine Riesling italico dei Colli Bolognesi DOC

Last modified Oct 18, 2011

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