Salt pie with chard or “Erbazzone”

Salt pie with chard or “Erbazzone”

The erbazzone is a typical gastronomic specialties of Emilia Romagna. In dialect is called “scarpasòun” or “scarpazzone” Italianized, because, in its preparation,  also used the white stalk, that is, the shoe, the chard.
The scarpazzone is therefore "in season" from late June to November, the period of growth of chard.

In this version I have prepared using the dough for the bread that I put forward.

INGREDIENTS

• Bread dough
• 1 bunch chard
• 1 tablespoon extra virgin olive oil
• 2 cloves of garlic
• 1 small shallot
• 1 egg
• 5.30 Oz (150 gr) of parmesan cheese

Oven at 390° F (200 °C)

Clean the chards and boil for 5 minutes in salt water.

Divide the bread dough in half and roll out with rolling pin until you get two discs.
In a large pan saute the oil with the small shallot chopped and  2 cloves  garlic.

Drain the chards and squeeze well and pour into the pan to dry by all the liquid.

Once the chards are well salted dry turn off the heat and add the Parmesan cheese and egg, stirring quickly.

Coated the baking sheet with baking paper and put on one of the disks of dough, pour the mixture of chards and spread it well.
Put on the second disc and sealed the edges.

Prick the surface with a fork.

Bake for 15 minutes at 390 °F , then cover with a sheet of  baking paper  and continue cooking for 5 minutes.

View PDF of the recipe