Erbazzone Reggiano
This is delicious, a silverbeet filling surrounded by a beautifully light, thin pastry.
I love making pastry, I wouldn't call myself an expert, but I'm happy to try. This pastry has been so easy to make every single time I have made this.
As we grow silverbeet in our garden, I always try and find new ways to cook it. This filling is delicious.
The addition of ricotta cheese is my doing as I like it, and I add it when I have it at home, as it lightens the intensity of it just being a silverbeet flavour. Sometimes I add crumbled feta also.
Now the original recipe says to start the recipe a day ahead, I never do and it turns out perfect. But if you want to make the dough the day before, you can.
Here is something I love to make on the weekend, hope you give it a try.
I love making pastry, I wouldn't call myself an expert, but I'm happy to try. This pastry has been so easy to make every single time I have made this.
As we grow silverbeet in our garden, I always try and find new ways to cook it. This filling is delicious.
The addition of ricotta cheese is my doing as I like it, and I add it when I have it at home, as it lightens the intensity of it just being a silverbeet flavour. Sometimes I add crumbled feta also.
Now the original recipe says to start the recipe a day ahead, I never do and it turns out perfect. But if you want to make the dough the day before, you can.
Here is something I love to make on the weekend, hope you give it a try.
Recipe
Recipe adapted from www.gourmettraveller.com.au/
Serves 6-8
500g silverbeet leaves (from about 1 large bunch)
120g finely grated parmesan
1½ tablespoons finely chopped oregano
1 tablespoon olive oil
6 golden shallots, finely chopped
4 garlic cloves, finely chopped
300g ricotta cheese
For brushing: eggwash
To serve: lemon wedges
Olive oil pastry
400g (2⅔ cups) plain flour
60g butter, coarsely chopped
60ml (¼ cup) extra-virgin olive oil
Serves 6-8
500g silverbeet leaves (from about 1 large bunch)
120g finely grated parmesan
1½ tablespoons finely chopped oregano
1 tablespoon olive oil
6 golden shallots, finely chopped
4 garlic cloves, finely chopped
300g ricotta cheese
For brushing: eggwash
To serve: lemon wedges
Olive oil pastry
400g (2⅔ cups) plain flour
60g butter, coarsely chopped
60ml (¼ cup) extra-virgin olive oil
For olive oil pastry, process flour and a large pinch of salt in a food processor to combine. Add butter and process to combine. Add oil and 110ml cold water (or enough to just bring dough together), process until dough just comes together, turn onto a work surface and knead until smooth. Halve dough, wrap each piece in plastic wrap and refrigerate for an hour or overnight to rest.
Preheat oven to 200C/180C fan forced. Blanch silverbeet until tender (3-5 minutes). Drain, refresh, then squeeze out as much water as possible in a sieve. Wrap silverbeet in a tea towel and squeeze out all remaining water, then finely chop, transfer to a bowl, add parmesan and oregano and refrigerate until required.
Meanwhile, heat olive oil in a small frying pan over high heat, add shallot and garlic and stir occasionally until tender (5-10 minutes). Add to silverbeet mixture, stir to combine, season to taste and set aside to cool. Stir through the ricotta, if using.
Working quickly with one half of pastry (and keeping remainder refrigerated), roll to a 33cm round. Place on an oiled 30cm pizza tray, letting sides overhang. Spread silverbeet mixture over pastry and set aside. Roll remaining pastry to a 33cm round, brush edges of base pastry with eggwash, then place rolled pastry on top and curl up sides, pinching edges to seal. Score the top to allow steam to escape.
Preheat oven to 200C/180C fan forced. Blanch silverbeet until tender (3-5 minutes). Drain, refresh, then squeeze out as much water as possible in a sieve. Wrap silverbeet in a tea towel and squeeze out all remaining water, then finely chop, transfer to a bowl, add parmesan and oregano and refrigerate until required.
Meanwhile, heat olive oil in a small frying pan over high heat, add shallot and garlic and stir occasionally until tender (5-10 minutes). Add to silverbeet mixture, stir to combine, season to taste and set aside to cool. Stir through the ricotta, if using.
Working quickly with one half of pastry (and keeping remainder refrigerated), roll to a 33cm round. Place on an oiled 30cm pizza tray, letting sides overhang. Spread silverbeet mixture over pastry and set aside. Roll remaining pastry to a 33cm round, brush edges of base pastry with eggwash, then place rolled pastry on top and curl up sides, pinching edges to seal. Score the top to allow steam to escape.
Brush top with eggwash, then bake until golden and cooked through (20-30 minutes).
Slice and serve with lemon wedges.
Enjoy!