Photograph of the finished Erbazzone

Italy · Bánh mặn nhân rau phô mai kiểu Reggio Emilia

Erbazzone

50 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 240 g
  • Photograph of Pork fat Pork fat 60 g
  • Photograph of Spinach Spinach 600 g
  • Photograph of Onion Onion 1.2
  • Photograph of Bacon Bacon 100 g
  • Photograph of Grated cheese Grated cheese 120 g
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Parsley Parsley 12 g
  • Photograph of Olive oil Olive oil 40 ml
  • Photograph of Salt Salt 8 g

Method

  1. 1 Knead the flour with lard, salt, and water until smooth, then let it rest for 30 minutes.
  2. 2 Blanch spinach for 3 minutes, squeeze out the excess water, and chop finely.
  3. 3 Sauté the onions, garlic, and bacon for 6 minutes, then add the vegetables and stir-fry for another 4 minutes.
  4. 4 Mix the vegetables with the grated cheese and parsley, and season with salt to taste.
  5. 5 Roll the dough into two thin sheets, place the filling in between, and then poke holes in the surface of the pastry.
  6. 6 Bake in the oven at 200 degrees Celsius for 30 minutes, or until the crust is golden brown and crispy.

With an appliance

  • Air fryer 42 min

    Replace step 6: spray oil on the cake surface, run the hot air oven at 215 degrees for 19 minutes and rotate the tray after 10 minutes; the crust will brown 11 minutes sooner, large cakes must be divided into two molds.

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