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A type of savory pie with a rich double crust, most often filled with greens,
eggs or cheese.
How to make the erbazzone or scarpazzone:
Clean, wash and drain the chard well and dry thoroughly. Knead the flour with
the lard, the oil and warm water to obtain a rather stiff dough. Knead
for about 10 mins, wrap in a sheet of wax paper and keep in a cool place
for about one hour.
Make a battuto with lard, parsley, garlic, and onion. Chop the chard
very finely. Lightly sauté the battuto with 2 tbs. Oil. When the
lard has melted add the chard and cock for about 5 min. Put in a bowl
and let cool. Add the eggs and, if necessary, a pinch of salt and
pepper. Lightly coat a spring form pan with high sides (12-in. in
diameter) with olive oil.
Split the dough in two balls, one twice the size as the other. Roll out the
bigger batch with a rolling pin and make a disk large enough to line a
12-in. baking pan (bottom and sides). Arrange the chard in layers,
sprinkling each layer with grated cheese. Roll out the remaining batch
of dough, making a disk larger than the diameter of the baking pan. Roll
this disk around the rolling pin and unroll over the chard. Since the
top disk is larger than the baking pan, it will have a bumpy surface.
Pinch the edges of the two disks of dough together; drizzle with a little
olive oil and bake at about 400ºF for 40 min.
In Emilia, a piece of hard-lard is sometimes used instead of oil to dot the
dough. Scarpazzone can be served either hot or cold.
Recipe courtesy of The Italian Trade Commission.
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