The Erbazzone (also known as Scarpazzone) is a savory pie typical of Reggio Emilia (Emilia Romagna region), It is composed of two discs of pie dough stuffed with chard (sometimes mixed with spinach, this pie is often prepared even only with spinach), bacon, onion and Parmigiano Reggiano.
This dish dates back to the Medieval period, it was made with wild herbs and seasoned with lard, this preparation was the typical peasant dish for its vegetable filling, it is a product of “poor cuisine” made from ingredients found easily in the vegetable garden and on the farm.
Erbazzone is typically enjoyed as a snack or as an appetizer with a glass of Lambrusco (a traditional Emilian sparkling wine).
Ingredients:
DOUGH
* 500g (17,5oz) flour
* 15g (2,5 tsps) salt
* 100ml (3,4 floz) olive oil
* 250ml (8,5 floz) water
FILLING
* 1kg (2,2lbs), chard or spinach or a mix of them, washed and trimmed
* olive oil
* 1 onion, finely chopped
* 200g (7oz) of bacon, cubed
* 1 garlic clove
* 6 tbsps of grated parmigiano