Thanks again to everyone!!!!
Today I would like to share with you the most typical dish of my city!
It is a savory pie with spinach called Erbazzone.
Each family has its own recipe, this is what I do!
Recipe:
Ingredients:
for the stuffing
fresh spinach 20 oz
a clove of garlic
2 spring onions
1 stuft of parsley
breadcrumbs 10 oz
1 cup of milk
1 egg
grated Parmesan cheese 4 oz
grated Percorino cheese 4 ok
salt and black pepper
for the dough
00 white wheat flour 10 oz
extra virgin olive oil 4 tbsp
apple vinegar 1 tbsp
lukewarm water about 1 cup
salt and black pepper
Prepare the dough by mixing the ingredients and form a ball of smooth and elastic dough.
Leave to rest in the refrigerator for about 1 hour.
For the filling, wash the spinach very well and finely chop it.
Finely chop also spring onions, garlic and parsley.
Stew gently in a pan with extra virgin olive oil and salt for about 5 minutes.
With the heat off, add breadcrumbs, Parmiggiano and Pecorino, the egg, the milk, salt and pepper.
It must be a creamy mixture, if it is too hard add more milk.
Spread 2/3 of the dough into a very thin sheet, as for the tagliatelle, roll it out about a 15 "x15" mold, with the dough coming out of the edges.
Pour the filling and spread it about 1/2 inch high.
Roll out the rest of the pastry and cover the dough.
Fold the edges to the sides on the pasta in the center so that the filling is completely enclosed in the pasta.
Prick with a fork to let out the steam and peel with a mix of extra virgin olive oil, water, salt and pepper.
Bake at 350 ° F for about 40 minutes.
It should be eaten warm cut into small pieces.
It is also excellent as a snack.
Enjoy your meal.
Ciao, ciao!!!
Welcome to DC
