The city of Reggio Emilia is the birthplace of the most satisfying of snacks: erbazzone, a hearty, savory pie packed with tender greens.
Get our Erbazzone recipe:
Get exclusive access to every recipe, review, and more:
Sign up for our free newsletters to receive more delicious recipes, cooking tips, and exclusive content:
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at
If you like us, follow us:
How to Make Parmesan Swiss Chard Pie (Erbazzone) | America's Test Kitchen (S24 E4)
31 Comments
Leave a Reply
You must be logged in to post a comment.
Knowing myself I would never make this as written, but it sure gives me ideas and a starting point. =)
lovely & great but not a "snap" lol
I can never decide whether I like Swiss chard but drowning it in cheese and pancetta, then wrapping it up in a crust might make it taste pretty good! Thanks, chefs, that really does look amazing. 😊
What other green would work well for this? Kale? We have 4 close supermarkets but only one sells Swiss chard and it’s always sold out.
This is not a genuine recipe, and even it is made worse. Why?
Really sucks that this recipe is behind a paywall
2 1/2 STICKS OF BUTTER. Are they nuts?
Looks great, but I don't even know if you need the pancetta.
The filling would be really nice in a bake. Chard is nice, but I really do miss Silverbeet. Loved it.
Ladies , very nice recipe ,9 I'd like to see your take on on the sicilian pizza from spumoni gardens pizza with the ficcucia style square with the mozz layer on the dough in squares then san marzano tomatoes with salt, pepper, oregano in the sauce then baked
Instead of the time consuming pastry dough I substituted pizza dough. I didn't have swiss chard so I just used a layer of tomato sauce with mozzarella. 15 minutes at 500 in the oven. The kids loved it.
So can I make this with almond flour for a keto version
This sounds good! Will need to make it for dinner! ❤❤❤
Actually begins at ~3:18.
Coulda just said "Make or buy pie crust dough, AND THEN…."
You Americans love to complain. Erin took a more complicated recipe and adapted it beautifully to the American kitchen. Nice job!! This is a fabulous dish totally worth making. There’s a reason Italian food is so good and you see why here.
Being italian, living in Modena I can certainly say that this thing is total epic NO
Y’all are truly the worst. If you think this is complicated, stick to Marie Callender.
Cool for 30 mins? What’s the point of eating it cold? These white people be crazy
Why yes, this recipe segment did end rather abruptly. The final 45 seconds:
Erin: It almost melts in your mouth.
Bridget: That's the best thing we've ever done with Swiss chard*.
E: Mmm-hmm
B: Thank you, Erin!
E: Thank you, Bridget!
B: Well, if you'd like to try your hand at making erbazzone at home, it starts by rendering pancetta to flavor the filling, par-cook Swiss chard to drive off excess moisture and then sprinkle the pie with more pancetta before baking.
B: So, from America's Test Kitchen and Italy, it's erbazzone or Swiss Chard Pie.
B: Mmm.mmm-mmm. This is how you eat your vegetables.
E: <laughs> Just a little bit of pork.
B: Mmm.
E: Right?
*Well, at least the edit will cut down on the number of commenters saying "So Erin said "chard" and Bridget says "shard"?"
Thank you!
A snap to make and tough on the wallet. 😂
My definition of "it is a snap" is very different than hers! Looks awesome though.
Did she claim this was a snap to make? This is an all day meal
Its a snap to make!!! Proceeds to 10+ step
When I see green veg in winter it makes me yearn for spring!!!
“And it’s a snap to make”… ummmmmmm 😩😩😩
Very well done ❤❤❤❤
Looks yummy!
Of course it's going to be good; it's got 2.5 sticks of butter in it. 😛
First