Erbazzone, a recipe from Emilia Romagna

Some greens and  cheese hidden in a crispy dough is called ‘erbazzone’ in Italy.

Instead of pancetta, I used smoked salmon for a vegetarian version. For 2-3 persons blanch 500 grams of fresh spinach (or similar vegetable)and drain thoroughly. Fry 4 chopped 4 garlic cloves, 2 chopped spring onions and 1 chopped small spicy little pepper in a drizzle of olive oil.

Chop the drained spinach. Mix the spinach with the fried garlic and onion. Add a handful chopped fresh parsley, 200 grams of ricotta cheese, 50 grams of grated parmigiano and 1 table spoon of fresh or dried thyme and 150 grams of  cut smoked salmon. Add pepper and salt. All this can be done in advance. Store the mixture in the fridge.

Preheat the oven at 180-200°. Put the mixture on one side of a puff pastry of 230 grams. Close the dough. Brush some egg yolk on the puff pastry. Bake on baking paper in the oven for approx 30 mins until golden brown and really hot inside.

Serve with lemon wedges

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