Two possible dates to choose from: (more info below…)
Thursday, April 20, 5:30 pm – 7:00 pm PT
Sunday, April 23, 12:30 pm – 2:00 pm PT
In celebration of Earth Day, 2023, Erbazzone pays tribute to the flavors and colors of spring and summer greens. This dish harkens from the regions of Emilia-Romagna and Liguria. A rustic dish from the Cucina Povera tradition that was once served in simple, rural kitchens. Now many dishes from the Cucina Povera tradition such as pizza or pasta fagioli, have become not only appreciated for their brilliant simplicity, but also beloved for the depth of flavors and rich deliciousness and use of just a few seasonal, high quality ingredients.
The traditional Erbazzone filling calls for Swiss chard, pancetta (pork belly), and Parmigiano Reggiano cheese. Here, I bring you a delicious vegan version that does not stray too far from the original. We will make the unleavened savory dough with olive oil, and add depth of flavor with pine nuts and a bright topping of lemon and rosemary.
Cooking with Greens!
Delicious and super nutritious: Feel free to use only Swiss chard for the greens, or make your own blend or combination. For example, I found Swiss chard and broccolini at the farmers market. The combination of the two was perfect. Next time, I might add some chopped chicory or kale, always basing this recipe on what is in season and at the height of freshness. Also, chose an herb or two that is in season. I added fresh oregano to the filling and rosemary to the topping.
Learn some cooking techniques
In addition, we will be learning and practicing some simple cooking techniques such as blanching, cooking greens, deglazing, and making an unleavened dough.
Here’s how it works
Together, over Zoom, we will cook together. Once you register for the class, I will send you the complete recipe, the equipment list, and the Zoom link. Then, on the day of class, before it begins, assemble all of your ingredients and equipment. When class starts, we will cook together and I will take you through everything, step by step. When the class is over, you will be ready to serve your gorgeous Erbazzone to family or friends.
What you will need
Together, we will make a simple dough with flour, olive oil, salt, and water. The filling will be made with Swiss chard and other greens and herbs of your choice, for example, kale, mustard, chicory, or spinach. We will top the crust with lemon and rosemary. It is simple, quick and so delicious.
To Sign-up!
To sign up for Thursday, April 20, 5:30 pm – 7:00 pm PT. Click here for more details and to sign up.
To sign up for Sunday, April 23, 12:30 pm – 2:00 pm PT. Click here for more details and to sign up.
You will be able to review your order before purchase.
I can’t wait to cook together!