Squeeze the cooked spinach firmly and cool the filling before it meets the pastry. The top sheet should be thin and gently wrinkled, with plenty of fork holes for steam.
Make ahead The filling can be prepared ahead and refrigerated after cooling. Bring it together with the parsley and cheese before assembling, and allow the finished tart 15 minutes to settle before cutting.
Erbazzone reggiano
Prep 40 min · Cook 1 hr 10 min · Rest 1 hr 5 min · Serves 8 · Difficulty Medium
Method
Bring 4 liters of lightly salted water to a boil. Wash the spinach and blanch in two batches for 2–3 minutes each, adding the leaves by handfuls as they wilt. Drain, cool under cold running water, squeeze very firmly in a clean towel and chop.Bring 17 cups of lightly salted water to a boil. Wash the spinach and blanch in two batches for 2–3 minutes each, adding the leaves by handfuls as they wilt. Drain, cool under cold running water, squeeze very firmly in a clean towel and chop.
Put the pancetta, crushed garlic and chopped spring onions, including their tender green stalks, in the wide pan. Warm gently until the pancetta begins to release fat, then add 60 ml of olive oil and the butter. Cook over low heat for about 8 minutes, until the onions soften without browning.Put the pancetta, crushed garlic and chopped spring onions, including their tender green stalks, in the wide pan. Warm gently until the pancetta begins to release fat, then add ¼ cup of olive oil and the butter. Cook over low heat for about 8 minutes, until the onions soften without browning.
Add the chopped spinach and cook for about 5 minutes, stirring, to dry the filling. Season with salt and pepper, transfer to a shallow dish and cool for about 20 minutes. Remove the garlic, then mix in the parsley and Parmigiano.Add the chopped spinach and cook for about 5 minutes, stirring, to dry the filling. Season with salt and pepper, transfer to a shallow dish and cool for about 20 minutes. Remove the garlic, then mix in the parsley and Parmigiano.
Mix 200 g of flour with 20 g of lard, 30 ml of olive oil, a pinch of salt and pepper. Add about 100 ml of lukewarm water gradually and knead into a smooth, firm but pliable dough. Cover and rest for 30 minutes.Mix 7 oz of flour with ¾ oz of lard, 2 tbsp of olive oil, a pinch of salt and pepper. Add about ½ cup of lukewarm water gradually and knead into a smooth, firm but pliable dough. Cover and rest for 30 minutes.
Heat the oven to 200°C. Oil the tin with the remaining 10 ml of olive oil. Divide the dough into two pieces, one slightly larger. Dust the board and rolling pin with the reserved flour and roll the larger piece thinly to line the base and sides. Spread the filling evenly over it.Heat the oven to 400°F. Oil the tin with the remaining 2 tsp of olive oil. Divide the dough into two pieces, one slightly larger. Dust the board and rolling pin with the reserved flour and roll the larger piece thinly to line the base and sides. Spread the filling evenly over it.
Roll the second piece even thinner. Lift it over the filling, leaving a few soft wrinkles rather than stretching it tight. Seal the edges, trim any excess and prick the top all over with a fork.Roll the second piece even thinner. Lift it over the filling, leaving a few soft wrinkles rather than stretching it tight. Seal the edges, trim any excess and prick the top all over with a fork.
Bake for about 30 minutes. Melt the remaining 10 g of lard, brush it sparingly over the top and return to the oven for about 5 minutes, until the pastry is golden and crisp. Rest for 15 minutes before cutting into eight portions.Bake for about 30 minutes. Melt the remaining ¼ oz of lard, brush it sparingly over the top and return to the oven for about 5 minutes, until the pastry is golden and crisp. Rest for 15 minutes before cutting into eight portions.
