Erica De Mane

Recipe below: Erbazzone

I make savory tarts so often that I sometimes wonder what’s up with me. I don’t completely understand my strong attraction. I think I’m drawn to things that are contained. I like to fill. I’m very much into tortas stuffed with swordfish, lamb, or artichokes, but I especially love them made with leafy greens. Those, as they bake, often smell like muddy garden, a good smell. And to my culinary mind, a tart filled with Swiss chard, spinach, arugula, or escarole is the perfect food, containing everything a person needs, except for wine, of course. A torta is encased, which makes it elegant but also portable, another reason to like it.  I’ve often thought the question of what you’d want for your last meal was stupid. How could you ever choose? But now that I’m again considering the savory greens torta, I’m pretty sure that’s what I’d want. Wild herbs, green leaves, olive oil, wheat—my ancestry come full circle.

The pizza di scarola of my childhood is etched in my brain forever. It’s special yet humble, with escarole, olives, garlic, anchovies, pine nuts, and sometimes capers and pine nuts, too. The Southern Italian pantry in full swing. I used to find these closed pies at slice pizza joints, when Italians actually ran those places. Sadly, no more. Pizza di scarola and a glass of prosecco are usually the first things I serve everyone on Christmas Eve.

And then there’s another greens torta that I love, different in aroma, from up north in Emilia Romagna. Erbazzone is flavored with pancetta and Parmigiano Reggiano. Its taste is warmer than that of its sharper Neapolitan sister. I like using a mix of Swiss chard, spinach, and arugula in it, but any relatively tender green will work well. Baby kale is okay. And for your erbazzone you’ll want good pancetta and a hunk of parmigiano or grana Padano. You can make it deep dish in a tart pan, but I’ve more often seen it rolled directly onto a sheet pan, or, traditionally, on a paddle slipped into a wood burning oven, which I unfortunately don’t yet have. I like it that flatter way. It makes the crust more prominent. And if you stick your torta on the very lowest rack of your oven, it will get a nice crisp bottom.

Erbazzone

(Serves 8 as an antipasto)

For the crust:

2½ cups all-purpose flour
1 tablespoon sugar
½ teaspoon salt
⅓ cup extra-virgin olive oil
¾ cup white wine or dry vermouth

For the filling:

Salt
5 cups leafy greens (they’ll cook down to nothing); a mix of Swiss chard, spinach, arugula would be nice, but use whatever you have, all cleaned and chopped)
Extra-virgin olive oil
½ cup cubed pancetta
1 small onion or shallot, cut into small dice
2 small fresh garlic cloves, thinly sliced
A handful of flat-leaf parsley leaves (about ½ cup), chopped
A few large sprigs each of dill and either thyme or marjoram, chopped
The grated zest from ½ lemon
Black pepper
¾ cup  freshly grated Parmigiana Reggiano cheese
2 large eggs, lightly whisked, plus 1 egg yolk mixed with a little water for brushing over the top

To make the crust: Put the flour in a large bowl. Stir in the sugar and salt. Mix together in a cup the olive oil and the wine or vermouth, and pour it over the flour, mixing it in with a wooden spoon. If the mix seems dry, add a drizzle more of vermouth or water. When you have a nice moist mass of lumpy dough, dump it out onto a work surface, knead it a few times, and then quickly squeeze it all together until you’ve got a big ball. Wrap the dough in plastic, and let it sit, unrefrigerated, for about an hour.

Blanch all the greens for about a minute in a pot of boiling salted water. Drain them, and run them under cold water to stop their cooking. Squeeze as much water from them as you can, and give them a few extra chops.

Preheat the oven to 400 degrees.

In a large skillet, heat about 2 tablespoons of olive oil over medium flame. Add the pancetta, and cook it until it’s just crisp. Add the onion or shallot, and let it soften for a minute or so. Add the garlic, and sauté for a few seconds, to release its flavor. Turn off the heat, and add the greens and the herbs, season with salt, black pepper, and the lemon zest, and stir to mix well, adding a drizzle of fresh olive oil if needed. Let it all cool for about 10 minutes, and then add the Parmigiana and the whisked eggs, stirring them in.

Cut the dough into two parts, one slightly bigger than the other. Roll out the larger part to an approximately 10-inch round, and drape it onto a lightly oiled sheet pan. Spoon the filling onto the dough, and smooth it down. Roll out the other piece of dough, and place it on top of the filling. Pull up the overhang, and crimp the edges all around. Make a few slashes in the top, and brush with the egg wash. Bake until browned and fragrant, about 35 minutes. Let rest about ½ hour before slicing.