SCARPAZZONE
Scarpazzone, also known as Erbazzone, is a seasonal savory tart from Emilia-Romagna. Like many classic Italian dishes, scarpazzone has humble roots, and is in its prime during chard season – from late spring to early autumn. It forms a part of many lunchtime menus but can also be enjoyed for breakfast.
The dish gets its name from the stems of the chard, referred to as the ‘shoe’ of the plant (scarpa in Italian). Scarpa, inspired the local dialect scarpasün or scarpazzone.
If you can’t get hold of chard, you can of course replace with other leafy greens or a mix of leaves, but chard is best.
INGREDIENTS
Serves 6
1.2 kg Swiss chard
300 g ‘00’ flour
80 g. diced pancetta (optional)
70 g. Parmigiano-Reggiano
50 g. Ricotta
3 spring onions
1 clove garlic
extra-virgin olive oil
salt
pepper
METHOD
In a bowl, combine the flour with 40 ml of extra virgin olive oil, 150 g of water, and a pinch of salt. Knead until a smooth dough forms. Cover and let it rest at room temperature for at least 1 hour.
Finely chop the spring onions and sauté them in a pan with pancetta and a couple of tablespoons of olive oil until golden.
Roughly chop the chard leaves and cook them in a separate pan with 3 tablespoons of oil, 1 clove of garlic, a pinch of salt, and a ladle of water. Let it simmer for 3–5 minutes until wilted. Allow to cool, then squeeze out excess moisture. Combine the chard with the sautéed spring onions, grated Parmigiano, and ricotta in a bowl. Season with salt and pepper.
Divide the dough into two pieces, one slightly larger than the other.
Roll out the larger portion into a thin sheet, about 1 mm thick. Use it to line a lightly oiled 12″×10″ (30×25 cm) baking pan, allowing the dough to hang over the edges.
Spread the chard filling evenly over the pastry base.
Roll out the second piece of dough into another 1 mm thick sheet. Prick it with a fork, then place it over the filling, again allowing the edges to overflow slightly.
Fold and roll the overhanging edges of the pastry together to form a sealed rope-like border around the perimeter. Brush the top with a little olive oil and bake in a preheated oven at 350°F (180°C) for about 45 minutes, or until golden brown.