50 minutes

Ingredients for a 23 inch mould

For the filling:
fresh chard, 7 lb
ricotta, 17,6 oz
lard, 10,6 oz
grated Parmigiano Reggiano cheese, 10,6 oz
grated pecorino cheese, 3,5 oz
rice (cooked for 10 minutes in two liters of milk), 17,6 oz
eggs, 8
parsley, 1,7 oz
garlic, 4 cloves
nutmeg, to taste
salt, to taste

For the phyllo dough:
flour, 5 cups
milk, 4 fl. oz
oil, to taste
salt, to taste


Put garlic, parsley and lard in a frying pan. Blanch the chard in boiling water then add it to the pan together with some herbs. Cook for 15 minutes. Mix chards with rice, ricotta, grated Parmigiano Reggiano cheese, nutmeg and salt to make the filling of Erbazzone. Make phyllo dough (fuiadà in dialect) with flour, milk, oil and salt. Make it thin and then use it to cover the bottom and edges of the mould. Pour in the filling forming an even layer of approximately one and a half centimetres. Beat a whole egg and pour it onto the surface of the filling to create a film on the surface. Bake in preheated oven for approximately 30 minutes.

Thanks to: Food Emilia