Description
A rustic savory pie from Emilia-Romagna made with a crisp lard-enriched pastry filled with sautéed chard, garlic, onions, and Parmigiano-Reggiano for a hearty, traditional flavor.
Ingredients
- For the stuffing:
- 1 kg chard
- 2 cloves garlic
- 1 onion
- 130 g Parmigiano-Reggiano, grated
- 60 g lard
- Salt, to taste
- Pepper, to taste
- For the pastry:
- 200 g flour
- 100 ml warm water
- 40 g lard
- Salt, to taste
Instructions
- Clean and wash the chard, blanch briefly, and chop coarsely.
- In a pan over high heat, melt part of the lard. Add sliced onion and peeled garlic cloves.
- When browned, add chard, salt, and pepper. Lower heat and cook for a few minutes.
- Remove garlic and let the mixture cool. Add grated Parmigiano-Reggiano and adjust seasoning.
- To prepare the pastry, sift flour into a bowl. Add salt and lard, then knead.
- Add warm water gradually and knead until soft and elastic. Cover and rest 30 minutes.
- Prepare the baking pan by lining with parchment or lightly greasing.
- Divide dough into two parts. Roll one part thinly, wider than the baking dish, and place it inside.
- Add the chard filling and spread evenly.
- Roll the second dough portion even thinner and wider, then lay it on top.
- Seal edges, trim excess, and pierce the top with a fork.
- Bake at 400°F for 30 minutes (or 350°F convection for 20 minutes) until golden and crisp.
- Spread a thin coating of lard on top and bake a few minutes more. Cool before serving.
Notes
- Replace part of the chard with spinach for a milder flavor.
- Add pancetta for a smoky variation.
- Olive oil can replace lard for a lighter version.
- A pinch of nutmeg adds warmth to the filling.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Savory Pie
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 40 mg
