The is one of the most famous culinary specialties of Reggio Emilia, a city located in the northern Italian region of Emilia-Romagna. This savory pie has a long and rich history, dating back to the Middle Ages when it was a staple food for peasants and farmers.

The erbazzone is made with simple ingredients such as flour, water, salt, and olive oil, which are used to make a basic dough. The filling consists of a mixture of spinach or other greens such as or broccoli, cheese, eggs, and sometimes ham or salami. The recipe varies from place to place and from family to family, but the basic concept remains the same.

One of the great things about the erbazzone is its versatility. It can be eaten hot or cold, as a main course or as a snack. It is perfect for picnics or for a quick lunch on the go. It is also a great way to use up leftover ingredients, making it a frugal and sustainable dish.

The erbazzone is often served at festivals and celebrations in Reggio Emilia, such as the Feast of Saint Prospero or the Grape Festival. It is also a popular dish in local trattorias and osterias, where it is often served as an appetizer or a side dish.

To make an authentic erbazzone, you will need a few key ingredients. Here is a basic recipe to get you started:

For the dough:
– 2 cups (250g) all-purpose flour
– ½ tsp salt
– 2 tbsp olive oil
– ½ cup (120 ml) water

For the filling:
– 1 lb (500g) fresh spinach or other leafy greens
– 1 cup (250g) ricotta cheese
– ½ cup (50g) grated Parmigiano Reggiano cheese
– 2 eggs
– Salt and pepper to taste

To make the dough, combine the flour, salt, and olive oil in a large bowl. Add the water and mix until a dough forms. Knead the dough for a few minutes until it becomes smooth and elastic. Cover the dough with a kitchen towel and let it rest for 30 minutes.

To make the filling, wash and clean the spinach or other greens and chop them finely. In a large bowl, mix the spinach with the ricotta cheese, Parmigiano Reggiano cheese, and eggs. Season with salt and pepper.

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface until it is about ¼ inch (6 mm) thick. Place the dough in a greased pie dish or baking tray, trimming off any excess dough around the edges. Pour the filling into the dish and spread it evenly.

Bake the erbazzone for about 35-40 minutes, or until the filling is set and the crust is golden brown. Let the erbazzone cool for a few minutes before slicing and serving.

The erbazzone is a delicious and healthy dish that celebrates the flavors of Emilia-Romagna. Whether you are a fan of spinach or not, you are sure to love this iconic Italian specialty. So next time you find yourself in Reggio Emilia, be sure to try the erbazzone – you won’t be disappointed!

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