The scarpazzone, also called erbazzone, is a savory pie typical of Emilia Romagna, it was prepared in the countryside from late spring to All Saints, or the period of growth of beets, let’s discover the recipe together
- 1 Kg beets
- 300 g farina 00
- 80 g diced bacon
- 70 g Parmigiano Reggiano Dop
- 50 g ricotta
- 40 g lard (or extra virgin olive oil)
- 3 spring onions
- extra virgin olive oil
For the recipe of the Emilian scarpazzone prepare the pastry: mix the flour with the lard into small pieces (you can replace it with the same amount of extra virgin olive oil), add 150 g of water, a pinch of salt and work until you get a smooth mixture. Cover it and let it rest at room temperature for at least 1 hour.
Chop the spring onions and brown them in a pan with the bacon and a couple of tablespoons of oil.
Mondate beets and chop coarsely. Sauté them in a pan with 3 tablespoons of oil, 1 clove of garlic, salt and 1 ladle of water for 3-5 minutes. Let them cool, squeeze them, then mix them with the sautéed onion, grated Parmesan and ricotta, seasoning with salt and pepper.
Divide the dough in two parts, one slightly larger than the other.
Roll out first the larger part, obtaining a 1 mm thick sheet; with it line a pan (30 × 25 cm) previously oiled, making it overflow.
Distributed the chard filling on top of the pastry.
Roll out the other part of the dough, obtaining a sheet of 1 mm, prick it with a fork and place it on the filling, making it overflow too.
Draw the flaps of pasta protruding, then roll them up forming a cord along the entire perimeter, to close the boot. Brush the surface with a little softened lard and cook at 180 ° C in the convection oven for about 45 minutes.