Swiss Chard Pie

Name: Swiss Chard Pie
Yield: Serves 12
Cuisine: Europe, Italian
Ingredients: 20 tablespoons (2½ sticks), cold unsalted butter; 2½ cups (12½ ounces), all-purpose flour; 1 teaspoon, salt; ½ cup, ice water; 1 tablespoon, extra-virgin olive oil; 3 ounces, pancetta, chopped fine (⅔ cup); 1 , onion, chopped fine; 4 , garlic cloves, minced; 3 pounds, Swiss chard, stemmed and cut into 1-inch pieces; 4 ounces, Parmigiano-Reggiano cheese, grated (2 cups); 6 ounces (¾ cup), whole-milk ricotta cheese (optional); 1 , large egg, lightly beaten

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By Russell Selander

The city of Reggio Emilia is the birthplace of the most satisfying of snacks: erbazzone, a hearty, savory pie packed with tender greens.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES12

TIME1¾ hours, plus 3 hours resting

Italian Name:Erbazzone

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

This pie originated as a peasant picnic dish called scarpazzoun, which used the stems of beet or chard greens (referred to as scarpa, which literally translates to “shoe”), since greens were always plentiful in gardens of the region. Eventu...

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