The healthy and original alternative of the classic italian Erbazzone, with brisèe dough made with oil instead of the one made with butter and chicory instead of spinach.
Time of preparation
Servings
4
What did I use
a large bowl, a spoon, a pastry board, plastic wrap, a sheet of baking paper, a mould for cakes or a round baking tray, a fork, a silicon brush
Ingredients
250 gr of 1 flour
100 gr of 0 flour
a glass of sparkling water
a teaspoon of salt
a tablespoon of olive oil + as required for the surface
1 kg of frozen chicory
50 gr of ground Grana Padano
2 shallots
1 slice of garlic
How did I do
I mixed together in the bowl the flours, the salt, the oil and slowly the water. I kneaded for a pair of minutes then I put the dough on the pastry board and I continued to knead until I had a compact and smooth dough.
I put it in the plastic weap and I let it stand in the fridge for about 30 minutes.
In the meanwhile I cooked the vegetables in boiling water and I dried them well, then I roughly cut them.
I cut the shallots in thin slices and I cooked them in the pan with a little oil and the garlic cut in two, adding a little water after few dozens of seconds. I added the chicory and I cooked for 5 minutes.
I divided the brisèe dough in two parts. I stretched half of it with the rolling pin, making it thin, and I put it in the baking tray covered with baking paper. I cut the exceeding borders and I poured in the vegetables together with the cheese.
I stretched the second half of the brisèe and I put it on the vegetables. I cut the exceeding borders and I rolled the borders through the center of the Erbazzone. I spreaded the remaining oil on the surface and I made some holes with the fork.
I baked at 200 °C for 30 minutes.
I served lukewarm.
Buon appetito!
