How to Make Parmesan Swiss Chard Pie (Erbazzone) | America’s Test Kitchen (S24 E4)

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The city of Reggio Emilia is the birthplace of the most satisfying of snacks: erbazzone, a hearty, savory pie packed with tender greens.

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31 Comments

  10. 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

  11. 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.

  16. 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.

  20. 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"?"

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