How to cook Italian Erbazone Recipe

"Italian Erbazone Recipe ,Ingredients,For Dough:,For Stuffing:,How to Make Italian Erbazone Recipe:"

Italian Erbazone Recipe

Dalgano - Italian Food | Erbazzone is a signature recipe from the province of Reggio. Two sheets of pasta filled with vegetables, which can be a mixture of spare ribs, herbs and spinach, onions and Parmesan cheese. There are many versions for the always delicious savory pie, which is traditionally eaten cut into squares.

Erbazzone is a delicious savory pie typical of the province of Reggio Emilia. This age-old recipe, which comes from farmers, is prepared with simple ingredients that are always readily available: flour and lard for pasta, vegetables from the garden with onions, and cheese and lard for flavor, for the filling.

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Ingredients

For Dough:

• 200 gr wheat flour 00
• one knob of lard
• 2 tablespoons extra virgin olive oil
• 100 gr warm water
• pinch of salt

For Stuffing:

• 1 1/2 kg of beets from the beach
• 3 spring onions
• 60 grams of pork fat
• bunch of parsley
• 1 clove of garlic
• 4 or 5 handfuls grated Parmesan cheese
• 4 tablespoons extra virgin olive oil
• salt
• pepper

How to Make Italian Erbazone Recipe:

1. To prepare Erbazzone, combine flour with a pinch of salt in a bowl and add lard. Start kneading with a fork then add the oil and keep kneading the dough. Continue with the water and knead by hand until you get a smooth and elastic dough. Form into balls, wrap in cling film and refrigerate for at least 45 minutes. Alternatively, of course, you can mix it with a planetary mixer.
2. While the pasta is resting, dedicate yourself to the filling. Wash the beets very carefully to remove any remaining soil. Remove the most fibrous part of the beach and soak the remainder in boiling salted water for 5 minutes. Drain, let cool and squeeze very well: it is necessary to remove as much liquid as possible. Cut them into pieces.
3. In a skillet, fry the minced lard then add the chopped onion and minced garlic and cook.
4. Add beets and cook until all the water is gone. Transfer everything to a bowl and add the grated Parmesan cheese and coarsely chopped parsley. Season with salt and pepper, set aside.
5. Remove the dough from the refrigerator, divide it into portions and with a rolling pin or dough sheeter roll it into a thin sheet, about 30 centimeters long. Partly line a lightly greased 25x25 cm mold with a sheet, allowing the dough to pass through the edges. Filled with stuffing.
6. Cover with the remaining leaves, making folds on the surface, the hallmark of this recipe. Fold the ends inward, pierce with a fork and brush with a small amount of lard.
7. Bake in the oven at 200° for 30 minutes or in any case until the Erbazzone is golden on the surface. Remove from oven, let cool and serve cut into cubes.