A wholemeal and vegetarian, but equally tasty, version of the classic Emilian herbazzone recipe.
The whole "shell" of the Mediterranean veg herbazzone contains the typical chard, but also spring onions, stracchino, dried tomatoes and marjoram, all ingredients that recall the aromas of the Mediterranean.
Begin preparing the herbazzone by preparing the pasta.Pour the flours into a bowl and mix them with a pinch of salt.Add the oil, the water and work everything until you obtain a homogeneous compound.Preparing the pasta dough @ Beatrice SpagoniCover it with a sheet of film or a cloth and let it rest for about 30 minutes.In the meantime, focus on the chard.Clean them, wash them, then blanch them in lightly salted boiling water, drain them and squeeze them.In a pan, heat 2 tablespoons of oil and brown the peeled, washed and sliced spring onions.Then add the blanched beets, salt, pepper and cook for a few minutes.Then remove from the heat and leave to cool.Cooking vegetables:spring onions and chard @ Beatrice SpagoniPreheat the oven to 180°C.In the meantime, divide the dough in two and roll out one part into a rather thin sheet.Place the pastry obtained on the bottom of a round pan covered with a sheet of baking paper and distribute the vegetable filling inside.Add the stracchino, distribute the coarsely chopped dried tomatoes and sprinkle the marjoram leaves.The Erbazzone filling with vegetables, stracchino, dried tomatoes and fresh marjoram @ Beatrice SpagoniRoll out the remaining dough equally, place it on the filling and close the edges well by rolling them up on themselves.Prick the surface with the tines of a fork and brush it with the beaten egg.Bake the savory pie obtained for about 20-25 minutes.When the surface is golden, take the whole grass out of the oven, let it cool for a few minutes and serve it.Freshly baked wholemeal Erbazzone ready to taste @ Beatrice Spagoni
Curiosities and advice
Erbazzone is a typical Emilian specialty.The original recipe includes a savory pie with type 00 wheat flour dough and a filling of chard with ricotta, bacon and Parmesan.Also using the stem of the chard, the "scarpa", it is also called scarpazzone.However, it is possible to decline it in infinite varieties.Our version is vegetarian and involves the use of wholemeal flour for an even more intense flavor and a "rougher" texture on the palate.
Steps
Pour the flours into a bowl and mix them with a pinch of salt, olive oil and water.
Work everything until you obtain a homogeneous mixture, cover it with a sheet of film or a cloth, and let it rest for about 30 minutes.
Meanwhile, clean the beets, wash them then blanch them in lightly salted boiling water, remove them and squeeze them.
Brown the peeled, washed and sliced spring onions in a pan with extra virgin olive oil.
Add the blanched beets, salt, pepper and leave to flavor for a few minutes.
Remove the beets from the heat and leave to cool.
Preheat the oven to 180°C.
In the meantime, divide the dough in two and roll out one part into a rather thin sheet.
Place the pastry on the bottom of a round pan covered with a sheet of baking paper and distribute the vegetable filling inside.
Add the stracchino, distribute the chopped dried tomatoes and sprinkle the marjoram leaves.
Roll out the remaining dough, place it on the filling and close the edges well by rolling them up on themselves.
Prick the surface with the tines of a fork and brush it with the beaten egg.
Bake the savory pie obtained for about 20-25 minutes.
When the surface is golden, take the whole Erbazzone out of the oven, let it cool for a few minutes and serve it.
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