Erbazzone Reggiano: The Original Recipe for Savory Tart with Chard and Parmesan

Dreaming of bringing an Erbazzone Reggiano to your table that transports you directly to Emilian kitchens, with that unmistakable aroma of chard, Parmesan, and a pastry that melts in your mouth?

But perhaps you're afraid the pastry won't turn out perfect, that the filling will be bland or too watery, or that the final result won't live up to your expectations, wasting precious time and ingredients.

Fear not! In this comprehensive guide, I'll walk you through step by step, revealing all the tricks and secrets to prepare an authentic and foolproof Erbazzone Reggiano, guaranteeing you a success that will make you feel like a true Emilian chef. Forget approximate versions: here you'll find the true grandma's recipe, the one that will make you say: “This is the only recipe I'll ever need. Here I feel at home.”

Smart Ingredients: The Choice That Makes a Difference for Your Erbazzone

For an Erbazzone Reggiano that smells of tradition, the quality of the ingredients is fundamental. It's not just a list, but precise choices that will make a difference in the final flavor and texture of your masterpiece.

• Chard (or spinach): Choose very fresh chard, with plump, bright green leaves. They are the soul of the filling. If you can't find them, fresh spinach is an excellent alternative, but chard gives that slightly bitter and rustic touch that makes Erbazzone unique.
• Parmigiano Reggiano PDO: No compromises here! A Parmigiano Reggiano aged at least 24 months is essential to give savoriness, umami, and that unmistakable note to the filling. Do not use pre-packaged grated cheese; grate it at the moment for maximum aroma.
• Fresh Ricotta: Prefer a high-quality sheep's or cow's milk ricotta, well-drained. It will help bind the filling and give a velvety creaminess without being heavy.
• Pancetta (or Lardo): A little trick for a more intense flavor. Diced sweet pancetta, browned, will release an aromatic fat that will enrich the filling. If you prefer, a finely chopped piece of lardo will give an even more traditional touch.
• Onion (or Shallot): A small yellow onion or a shallot, finely chopped, will be the aromatic base for sautéing the chard.
• 00 Flour: For the pastry, a good type 00 soft wheat flour will ensure elasticity and a perfect consistency.
• Cold Water: Ice-cold water is the secret to a flaky pastry that doesn't stick.
• Lard (or Butter): Lard is the traditional ingredient for Erbazzone pastry; it gives a unique flakiness and flavor. If you don't have it, good cold butter can be a substitute, but lard is the authentic choice.
• Eggs: They will be used to bind the filling and to brush the surface, giving an irresistible golden color.
• Salt, Pepper, Nutmeg: Do not underestimate the importance of these aromas. Nutmeg, in particular, pairs divinely with chard and Parmesan.

The 3 Mistakes That Make Erbazzone Less Perfect (and How to Avoid Them)

Even the most experienced cooks can fall into these small traps. But with my tips, your Erbazzone will be impeccable!

1. Watery Filling: This is the most common mistake. Chard contains a lot of water. If you don't squeeze it well after cooking, the filling will become soft and the pastry will get soggy. The solution: After boiling and draining, squeeze them firmly between your hands or in a clean cloth until every drop of water is removed. They should be almost dry!
2. Hard or Difficult-to-Work Pastry: Overworked pastry or ingredients not at the right temperature can become elastic and difficult to roll out, or worse, hard after baking. The solution: Use very cold water and lard (or butter). Work the dough as little as possible, just long enough to combine the ingredients. Let it rest in the fridge for at least 30 minutes: this will relax the gluten and make the pastry elastic and easy to roll out.
3. Lack of Flavor in the Filling: A bland Erbazzone is a disappointment. Often, people are afraid to overdo it with salt or cheese. The solution: Always taste the filling before assembling! Parmigiano Reggiano is savory, but chard absorbs a lot of flavor. Don't be afraid to add a pinch of salt, pepper, and a generous grating of nutmeg. Browned pancetta is another secret for a deeper flavor.

The Extra Touch: My Grandma's Secret for Erbazzone

My grandma, the Queen of Emilian cuisine, had a secret for her Erbazzone that made it legendary. It wasn't just the quality of the ingredients, but a small gesture that made all the difference. She always said: “It's not enough to squeeze the chard, you have to love them!”.

Her trick was this: after boiling and squeezing them perfectly, she would quickly sauté them in a pan with a drizzle of oil, a clove of garlic, and a pinch of chili pepper. This step, which lasted only a few minutes, served not only to flavor them further but also to evaporate any minimal residual moisture that might still be present. The chard thus became drier, more flavorful, and ready to welcome the Parmesan and ricotta without releasing water into the filling. This small step, almost a ritual, guaranteed a compact filling and always crispy pastry. Try it, and you'll taste the difference!

Let's Prepare Erbazzone Reggiano Together: The Step-by-Step Guide

For the Pastry:

1. In a large bowl, pour the flour and make a well in the center.
2. Add the lard (or butter) in small pieces and a pinch of salt. Begin to work with your fingertips, rubbing the fat with the flour until you obtain a sandy mixture.
3. Add the ice-cold water, a little at a time, and quickly knead until a smooth and homogeneous dough ball forms. Do not overwork it!
4. Wrap the dough ball in plastic wrap and let it rest in the refrigerator for at least 30 minutes (preferably an hour). This step is crucial for flakiness.

For the Filling:

1. Clean the chard, removing the tougher parts of the stems. Wash them thoroughly.
2. Boil them in salted boiling water for a few minutes, until tender. Drain them immediately.
3. Squeeze them firmly to remove all excess water. This is the most important step!
4. In a pan, sauté the diced pancetta (or minced lardo) with a drizzle of oil and the finely chopped onion (or shallot), until the pancetta is crispy and the onion is softened.
5. Add the squeezed chard to the pan and sauté for a few minutes with the soffritto, as grandma taught you. Let cool slightly.
6. In a large bowl, combine the sautéed chard, well-drained ricotta, grated Parmigiano Reggiano, whole eggs, a generous grating of nutmeg, salt, and pepper.
7. Mix all ingredients well with a spoon or your hands, until you obtain a homogeneous and well-seasoned mixture. Taste and, if necessary, adjust the salt.

Assembly and Baking:

1. Divide the pastry dough into two parts, one slightly larger than the other.
2. On a floured surface, roll out the larger part with a rolling pin, forming a disk wide enough to cover the bottom and sides of a round baking dish (about 26-28 cm in diameter) previously greased and floured.
3. Place the pastry in the baking dish, pressing it well against the sides.
4. Spread the chard and Parmesan filling evenly over the pastry.
5. Roll out the second part of the pastry, forming a slightly smaller disk.
6. Cover the filling with this pastry disk.
7. Seal the edges well, folding the bottom pastry over the top one and pressing with your fingers or the tines of a fork.
8. Brush the surface with a beaten egg for a perfect golden color.
9. With a fork, make small holes on the surface to allow steam to escape during baking.
10. Bake in a preheated static oven at 180°C for about 40-50 minutes, or until the surface is golden brown and crispy.
11. Remove the Erbazzone from the oven and let it cool slightly before slicing. It's excellent both warm and at room temperature.

Tips and Frequently Asked Questions about Erbazzone Reggiano

Here are some of the questions I'm asked most often, with answers that will help you clear up any doubts!

Can I use only spinach instead of chard?

Yes, you can use only spinach, but the flavor will be slightly different. Chard gives Erbazzone that rustic and slightly bitter touch that characterizes it. If you use spinach, make sure to squeeze it very well, as it tends to release even more water than chard.

Can I prepare Erbazzone in advance?

Absolutely yes! You can prepare the filling the day before and store it in the refrigerator. The pastry can also be prepared in advance and stored in the fridge wrapped in plastic wrap for 1-2 days. Assemble the Erbazzone just before baking to ensure maximum freshness of the pastry.

How can I freeze Erbazzone?

Erbazzone is very suitable for freezing. You can freeze it both raw and cooked. If you freeze it raw, wrap it well in plastic wrap and then in aluminum foil. When you want to cook it, bake it directly from frozen, slightly increasing the cooking time. If you freeze it cooked, let it cool completely, slice it, and freeze the slices individually. To thaw, you can heat it in the oven or microwave.

Why did my pastry become hard?

There are two main reasons: either you overworked the dough, excessively developing the gluten and making it elastic and then hard; or you didn't use cold enough ingredients (water and lard/butter). Remember: the less you work the pastry and the colder the ingredients are, the flakier and more tender it will be.

A Masterpiece of Flavor and Tradition

There you have it! Now you don't just have a recipe, but all the secrets to bring an Erbazzone Reggiano to your table that tastes of home, tradition, and love. A dish that will make you look great with your guests and give you the true taste of Emilia.

Don't be afraid to experiment. Cooking is an act of creativity. But start with this solid base and you'll see that applause won't be lacking. Every bite will be a hug, a journey into the heart of Emilian cuisine.

Have you tried our recipe? We're very curious to see your masterpiece! Leave a comment below, tell us how it went, or share a photo on Instagram by tagging @CercaRicette.it. If you loved this Erbazzone, you can't miss our recipe for Lasagne alla Bolognese or another Emilian classic like Tortellini in Brodo.