Erbazzone (Herb Sandwich from Parma) (Mario Batali) Recipe

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Erbazzone (Herb Sandwich from Parma) (Mario Batali)
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Ingredients
18
Count
Nutrition
909
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. Combine the flours and salt in a bowl. Make a well in the center and add the cold lard and oil. Working with your fingertips or a pastry cutter, blend the fat and flour until the mixture resembles coarse crumbs. Sprinkle with 7 tablespoons of the water, and toss with a fork until the dough begins to form clumps. If it is dry, add more water. Gather the bits of dough into a ball, wrap, and chill at least 30 minutes. When ready to assemble, halve dough and roll into 2 rounds a little larger than a pizza pan. Fit 1 round into the pizza pan. Heat the pancetta with the oil in a large skillet over medium-low heat. Cook about 5 minutes, or until the pancetta has given off much of its fat. Add the onion and garlic and cook, covered, 15 minutes or until softened. Uncover, raise the heat to high, and cook another 6 minutes, or until a rich golden brown. Add the spinach or chard, and saute 3 to 5 minutes, adjusting the heat to prevent burning.
  2. If a brown glaze forms on the skillet bottom, add a little water and simmer, scraping it up with the spatula to incorporate the glaze with the filling. Cook a minute or so until the liquid evaporates. Turn the filling into a bowl and cool. Blend in 1 1/2 cups of the cheese and reserved pancetta mixture. Taste for seasoning and for enough cheese, and then blend in the eggs.
  3. Preheat the oven to about 400 degrees F. Set the rack as close to the bottom of the oven as possible. Combine the lard and garlic in a small pan and heat over medium heat 2 minutes, or until the lard has melted.
  4. Spread the filling over the pastry-lined pizza pan, leaving about a 2-inch border. Dampen the edges with water, top with the remaining dough, and pinch the edges together. Fold the edges over toward the center of the tart, and crimp. Make slashes in the top of the crust. Bake 20 minutes, then brush the crust with the melted lard and garlic mixture, and bake another 20 minutes, or until pale gold and very crisp. The edges of the tart will be golden brown. Cut in narrow wedges to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 909.03 Kcal (3806 kJ)
Calories from fat 512.44 Kcal
% Daily Value*
Total Fat 56.94g 88%
Cholesterol 181.85mg 61%
Sodium 1156.58mg 48%
Potassium 1300.66mg 28%
Total Carbs 54.2g 18%
Sugars 2.22g 9%
Dietary Fiber 6.4g 26%
Protein 44.56g 89%
Vitamin C 57.4mg 96%
Iron 7.4mg 41%
Calcium 249.7mg 25%
Amount Per 100 g
Calories 191.87 Kcal (803 kJ)
Calories from fat 108.16 Kcal
% Daily Value*
Total Fat 12.02g 88%
Cholesterol 38.38mg 61%
Sodium 244.12mg 48%
Potassium 274.53mg 28%
Total Carbs 11.44g 18%
Sugars 0.47g 9%
Dietary Fiber 1.35g 26%
Protein 9.4g 89%
Vitamin C 12.1mg 96%
Iron 1.6mg 41%
Calcium 52.7mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.1
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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