The recipe of the Erbazzone Reggiano.


Melt the lard in a pan, chop the onion, squeeze the garlic and combine everything toghether. Add oil, butter, salt and pepper. When the onion starts softening, add the spinach previously steemed. After everything cooled down remove the garlic and add chopped parsley and Parmigiano Reggiano from Boni. Prepare now the puff pastry, divide it in half. Roll out half of it with cinneamon and place it in the pan already brushed with olive oil. Spread all the filling over the pastry and then roll out the other half, thiner than the first one. Cover it with flour and cinneamon, top this half with the first one and pinch the edges toghether.


After making a few slashes on the top of the crust to let the steam out, bake it in the oven on 200° C.
Few minutes before finishing the cooking spread lard on top of the erbazzone. Place it back in the oven and remove it after few minutes, the Erbazzone is ready.