Medium1.5 hours
Where it comes from
A specialty of Reggio Emilia, Erbazzone reflects the region's agricultural heritage, often made with garden greens and local pork.
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On the Palate
What goes into it
Proteins
Herbs & Spices
Grains & Staples
Dairy & Fats
How it's made
- 1
Sauté chopped pancetta, onion, and garlic until fragrant.
- 2
Add spinach and chard to the pan, cooking until wilted.
- 3
Mix the greens with Parmigiano and fill into a pastry shell.
- 4
Bake until the crust is golden and flaky.
