Erbazzone Reggiano

Erbazzone Reggiano takes its name from the greens once folded into this savory pie of Emilia-Romagna. Swiss chard, guanciale, and Parmigiano-Reggiano bake between thin crusts for a rustic lunch that travels well from farmhouse to table.

Serves 8 · 35 min prep · 40 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 2 lb Swiss chardProduce
• 4 oz guanciale or pancettaDeli
• 1 onionProduce
• 1 cup Parmigiano-ReggianoDairy
• 2 eggsDairy
• for double crust olive oil dough or pie doughBakery
• 1 clove garlicProduce
• to taste salt and pepperSpices

Instructions

1. 1Wilt chard; squeeze dry and chop.
2. 2Sauté onion and guanciale; mix with chard, cheese, eggs, seasoning.
3. 3Fill a dough-lined pan; top crust; vent.
4. 4Bake until deep golden. Serve warm or cold.