Erbazzone (Savory greens pie)
1 kg spinach
200 g grated Parmigiano Reggiano cheese
30 g olive oil
Salt and Pepper To Taste.
30 g pancetta (italian bacon)
For the pastry
150 g all-purpose flour
4 g salt
70 ml water
90 g lard
For the sauté
50 g butter
100 g lard
100 g onion
1 Clove of garlic
This is a country-style tart, traditionally for snacks in the country in spring where it is consumed with Lambrusco wine.
Chop up the boiled spinach or Swiss chard and squeeze well to drain them. Prepare a sauté with butter, a little lard and onion.
Mix the spinach or Swiss chard with a little garlic and leave to cook for five minutes.
When it has cooled, mix with some grated Parmesan, olive oil, pepper and salt.
Then prepare some puff pastry with flour, lard and hot water. Lay a sheet of pastry in a large oven-dish and make a layer with 0.12 inch thick.
Cover with another sheet of pasta a little crinkled and enlivened with small pieces of pancetta or lard and bake at 350°F until the pastry is golden.
Serve while still hot, or warm.