Erbazzone cotto

Homemade erbazzone

The homemade Erbazzone, a delicious specialty typical of the Reggio Emilia area that each rezdora brings to the table, especially if in company.

Do you think you can do it yourself at home and take it with you, in a camper!

The history of the homemade erbazzone

The Erbazzone has always been found in the kitchens of the Emilian housewifes, precisely from Reggio Emilia, and homemade. Cooked since the dawn of time, it is a savory pie filled with Parmesan, chard or spinach, onion, bacon or bacon, garlic and puff pastry which encloses the filling and baked in the oven. Keep in mind that, precisely because it is a traditional product of home kitchens, in every home there is its own version: those who do it with some ingredients, others with others, but it is never very different from each other. We tell you our personal version. (and I add, cooked and liked)

Our recipe

125 gr flour 0

25 gr of butter + 125 gr of butter

65 ml of warm natural water

3 gr salt

We prepare the puff pastry by mixing the ingredients and observing the slow and precise procedure to do. It’s not easy to do, that’s why I use ready-made puff pastry. I use 2 round ones.

Ingredients for the filling

1 kg of chard (you can also use mixed with spinach, use only spinach in my opinion it has a very full-bodied flavor)
1 onion
100 g of bacon
3 cloves of garlic
6/7 spoons of grated Parmigiano Reggiano
extra virgin olive oil to taste
salt for chard to taste

I do it like this …

Erbazzone homemade
Erbazzone homemade

Take the chard and wash it well. Divide the green leaf by the stem. You put the stem aside, you don’t need it. (I love to cook them and pass them in butter with a generous sprinkling of Parmesan, but that’s another story, ops recipe)

Boil the water and toss the chard with a pinch of salt and 2 cloves of garlic. If they are fresh, they take a little to cook, drain them and let them come cold.

In the meantime, put a little oil in a pan and the diced bacon, with 1 clove of garlic and the onions cut into small cubes, brown together. (a little oil because the bacon takes care of making it on its own) Be careful not to make the bacon become too red or dry, it tastes burnt and is no longer good. Remove from the heat and take a spoonful of diced bacon, chop them up and set them aside *. Let it cool down.

Now squeeze the cold beets well, they must not contain water: keep in mind that even if you have drained them, you must squeeze them with your hands as much as possible. When finished, chop them with the crescent or with the knife. Not with the blade blender.

Turn the heat back on under the pan where you have the bacon and put everything together, mixing well. It doesn’t have to cook yet, but just needs to be done to make everything uniform together. Now add the Parmigiano Reggiano. Turn off and let cool.

Turn on the oven at 200 ° C

Put the parchment paper and open the pastry, place it in a low pan and puncture the bottom with the prongs of the fork. Put all the mixture not too close to the edge and then overlap the other sheet by closing the edges of both sheets with waves. Now with the prongs of the fork, pierce the pasta over it and put the small pieces of bacon that you have kept aside before as you come.

Bake in a preheated oven at 200 ° C for about 30 minutes.

P.S. garlic if you don’t like it or don’t use it, you can not put it.

And the mountaineer erbazzone or Scarpasoun?

Let’s say that it is his mountain cousin, originally from the Reggio Apennines, and the two variants are rice boiled in milk and added, dry, in the dough of the filling, and does not have the puff pastry cover. They are both excellent.

It’s still…

In addition, as if we did not have enough, we can derive other goodness from the Erbazzone:

  • savory chizze, it is squares of puff pastry baked in the oven with the same filling as Erbazzone
  • Erbazzoncini it is squares of pasta filled with the same dough as Erbazzone fried in lard

How and where to eat Erbazzone

In any way you want, as soon as it is lukewarm it is tastier or even cold (at room temperature it is better, not in the fridge) and you can eat it wherever you are and with your hands … which are the best forks we have (you can’t you never saw the big grass eaten with a fork!)

And now, try and enjoy your meal with Monica and Angela


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