erbazzone recipe: the Italian swiss chard pie

Learn how to make authentic Erbazzone, the rustic Swiss chard pie from Reggio Emilia that has been nourishing Emilian families for generations.

A PIE BORN FROM THE GARDEN

Erbazzone is one of those recipes that perfectly captures the spirit of Emilia-Romagna.

Simple.

Seasonal.

Resourceful.

Its name comes from erba (“greens”), because long before Swiss chard became a cultivated vegetable, people prepared similar pies with whatever edible wild herbs they gathered in the countryside.

Like many Italian regional recipes, Erbazzone is a reminder that some of our most beloved dishes were born not from abundance, but from making the most of what nature offered.

Erbazzone recipe with Swiss chard

EVERY FAMILY HAS ITS OWN VERSION

Ask ten people from Reggio Emilia how to make Erbazzone and you’ll probably receive ten slightly different recipes.

Some use only Parmigiano Reggiano.

Others add ricotta.

Many include pancetta.

Some even cover the pie with thin strips of lard before baking.

This version is one I particularly enjoy because ricotta makes the filling softer and lighter while still respecting the spirit of the traditional recipe.

MORE THAN A SAVORY PIE

Erbazzone belongs to a category Italians simply call torte salate.

Every region has dozens of them.

They’re the kind of dishes that appear at family lunches, picnics, birthday buffets, and Sunday dinners.

Easy to prepare ahead.

Delicious warm.

Even better at room temperature.

Erbazzone recipe with ricotta and Swiss chard #gourmetproject

A TRUE PIATTO UNICO

One of the things I love most about Italian home cooking is the concept of piatto unico.

Instead of serving several elaborate courses, sometimes we prepare one complete dish containing vegetables, carbohydrates, protein and healthy fats.

Dinner is ready.

Perhaps a green salad.

Perhaps some fruit.

That’s all.

Simple doesn’t mean lacking.

It often means wiser.

Italian chard pie erbazzone
Print

Erbazzone recipe

Course savory pie
Cuisine Italian
Servings 2 -4
Author Claudia Rinaldi | Gourmet Project

Ingredients

for the pie dough

  • 5.3 oz 00 flour 150 gr
  • 1 tablespoon of butter
  • 1 tablespoon of extra-virgin olive oil
  • 1 tablespoon of white vinegar
  • 1 teaspoon of salt
  • 1 tablespoon of water if needed

for the chard filling

  • 1 tablespoon of extra-virgin olive oil
  • 1 shallot
  • 1 garlic clove
  • 7 oz chard 200 gr
  • 7 oz ricotta 200 gr
  • 3.5 tablespoons parmesan cheese 1.8 oz - 50 gr
  • 1 egg
  • Salt
  • 7 inch pie or cake mold 18 cm

Instructions

  1. Knead the pie dough ingredients until you can form an elastic ball. Cover it in plastic and let it rest while you proceed with the other steps.
  2. Peel and thinly slice the shallot. Clean chard.
  3. Heat the olive oil in a large skillet, add the shallot and brown it a couple of minutes.
  4. Peel and crush the garlic clove. Add the chard and the garlic to the skillet, sprinkle in 1/2 teaspoon of salt, cover and cook 15-20 minutes.
  5. Pour the chard (eliminate the garlic clove) in a medium bowl and wait 5 minutes for temperature to decrease. Add ricotta, egg, and grate in the parmesan. Mix well.
  6. Preheat oven to 180°C (350°F).
  7. Roll out the dough and cut out two circles of 18 cm (7 inches) and 20 cm (8 inches) diameter circa.

  8. Brush a little oil in your mold and place the larger dough circle (it should line the stamp walls too). Pierce the bottom with a fork and fill it with the chard mixture. Cover with the second disc, pierce it with the fork, and brush the surface with olive oil.

  9. Bake 20-25 minutes until golden brown.

  10. Serve hot or room temperature.