Erbazzone (Swiss Chard and Ricotta Pie)

🛒 Ingredients

• All-purpose flour 250 g · 900 kcal
• Water 120 g · 0 kcal
• Olive oil 45 g · 399 kcal
• Swiss chard 1000 g · 190 kcal
• Whole milk ricotta cheese 250 g · 425 kcal
• Parmigiano Reggiano cheese, grated 80 g · 320 kcal
• Pancetta, cubed 80 g · 330 kcal
• Yellow onion 150 g · 60 kcal
• Garlic cloves 10 g · 15 kcal
• Large eggs 100 g · 155 kcal
• Nutmeg, ground 1 g · 0 kcal
• Black pepper, ground 1 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the dough: In a large bowl, combine flour, 120ml warm water, 30g olive oil, and a pinch of salt. Knead until a smooth, elastic dough forms (about 10 minutes), then cover and let it rest for at least 30 minutes at room temperature.
2. Prepare the filling: Wash the Swiss chard thoroughly, blanch in boiling salted water for 2-3 minutes, then drain and squeeze out as much water as possible. Roughly chop the chard.
3. In a large pan, heat 15g olive oil. Add diced pancetta and cook until crispy. Remove pancetta and set aside, leaving the rendered fat in the pan.
4. Add chopped onion and minced garlic to the pan with the rendered fat. Sauté until softened, about 5 minutes.
5. Add the chopped Swiss chard to the pan and cook for another 5-7 minutes, until any remaining moisture evaporates. Remove from heat and let cool slightly.
6. In a large bowl, combine the cooled chard mixture, ricotta cheese, grated Parmigiano Reggiano, eggs, reserved crispy pancetta, a pinch of nutmeg, and black pepper. Mix well until thoroughly combined.
7. Preheat your oven to 180°C (350°F). Divide the dough into two portions, one slightly larger than the other. Roll out the larger portion into a thin circle to line a 24-26 cm (9.5-10 inch) pie dish, letting the edges overhang.
8. Spread the filling evenly over the dough in the pie dish. Roll out the smaller portion of dough and place it over the filling.
9. Trim and crimp the edges of the dough to seal the pie. Make a small hole or decorative slashes in the top crust to allow steam to escape.
10. Bake for 40-45 minutes, or until the crust is golden brown and the filling is set. Let cool for at least 15 minutes before slicing and serving.