Reggiano Greens Pie (Erbazzone Reggiano)
Erbazzone Reggiano Say it: er-baht-TSOH-neh reh-JAH-noh
Erbazzone Reggiano is a thin, rustic savory pie from the province of Reggio Emilia, traditionally made with wild greens or chard, onions, pancetta, eggs and Parmesan. It is eaten warm or at room temperature as an antipasto, snack or light main, especially in spring when greens are plentiful. The filling is savory and slightly sweet from the onion, while the pastry stays crisp at the edges and tender underneath. Its name comes from erba, the greens that define it.
Reggiano Greens Pie (Erbazzone Reggiano)
Erbazzone Reggiano
Pronounced er-baht-TSOH-neh reh-JAH-noh
- Serves
- 4
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pastry
Filling
To finish
Method
Whisk the flour and salt in a large bowl. Add the olive oil and cold water, then mix and knead until the dough is smooth and firm, about 5 minutes; wrap and rest for 30 minutes.
Bring a large pot of salted water to a boil. Add the greens and blanch for 2 minutes, then drain, cool under cold water, squeeze very dry and chop.
Heat the 2 tbsp olive oil in a wide skillet over medium heat. Cook the onion and pancetta until the onion is soft and translucent and the pancetta has rendered, 6 to 8 minutes. Add the garlic and cook 1 minute more.
Add the chopped greens to the skillet and cook, stirring, for 3 to 4 minutes to drive off excess moisture. Transfer to a bowl and let cool.
Stir the eggs, Parmesan, parsley, nutmeg, salt and pepper into the cooled greens until evenly combined.
Heat the oven to 375°F (190°C). Divide the dough into two pieces, about two-thirds and one-third. Roll the larger piece to line a 9-inch (23 cm) pie dish, letting the edges overhang.
Spoon in the filling and spread it evenly. Roll the remaining dough, cover the pie, press the edges to seal and trim any excess. Cut a few vents in the top and brush with the 1 tbsp olive oil.
Bake for 35 to 40 minutes, until the crust is golden and the edges are crisp and the filling is set. Rest for 10 minutes before slicing.
Regional variants
Some cooks add a spoonful of ricotta to the filling for a softer texture, and meatless versions simply leave out the pancetta.
Cook's notes
- Squeeze the blanched greens very dry; excess water makes the crust soggy.
- Let the filling cool before adding the eggs so they do not scramble.
- Rest the baked pie for 10 minutes so the filling sets and slices cleanly.
Serve with
Serve warm or at room temperature with a glass of Lambrusco or a crisp white wine.
Make ahead and storage
The pie can be baked up to 1 day ahead and kept refrigerated; reheat at 350°F (175°C) for 10 minutes, or serve at room temperature.
