Erbazzone

Erbazzone with Squash Filling

Adapted from “Cooking from the Heart of Italy” (Knopf, 2009, $35), by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

For the dough:

1. 2 cups all-purpose flour
2. 1 teaspoon salt
3. ½ cup extra virgin olive oil
4. 1/3 cup water

• Put the flour and the salt in the bowl of food processor; pulse to mix.
• Mix the oil with the water and pour into the flour mixture with the processor running. Add a little more water, a tablespoon at a time, if the dough is too dry.
• The dough should be soft and smooth.
• Turn the dough out onto a floured board and knead for a minute.
• Cover with plastic and let rest for about ½ hour.

(The filling is made with grated butternut squash, ricotta, heavy cream and Parmesan)

For the filling:

1. 1 medium butternut squash, grated
2. 3 cups milk
3. 1 cup Arborio rice
4. 2 tablespoons butter (I used Smart Balance)
5. 1 teaspoon salt
6. 3 large eggs
7. 2 bunches scallions, finely chopped
8. 2 tablespoons fresh parsley, chopped
9. 1 ¼ cups freshly grated Parmesan cheese
10. 1 cup fresh ricotta (homemade is best if you can find it)
11. 1 pint heavy cream
12. Freshly ground black pepper

• Squeeze as much liquid as you can out of the grated squash by placing it into a clean dish towel and wringing it well.
• Put the milk into a saucepan and set it over medium heat. Add the rice, butter, or Smart Balance, and ½ teaspoon salt. Heat to a boil, stirring occasionally.
• Add the squash and adjust the heat to keep the milk simmering away until it has all been absorbed. This should take about 12 minutes, and the rice will be al dente.
• Scrape the rice mixture into a large bowl and let cool.
• In a small bowl, beat two of the eggs with ½ teaspoon salt. Stir this into the cooled rice mixture.
• Add the scallions, parsley, 1 cup of the Parmesan, the ricotta and heavy cream. Give it a stir and generously add some freshly ground black pepper.

(The erbazzone dough is pleated in the corners and the filling left exposed during baking)

To assemble:

• Roll out the dough on a floured board, stretching it into a rectangle that’s 5 inches longer and wider than the pan.
• Lightly oil a lasagna pan with a little olive oil.
• Drape the sheet of dough over the pan, gently pressing it flat against the bottom and sides, leaving it hanging over the edges.
• Spread the filling into the dough-lined pan in an even layer.
• Fold the dough over the filling, making pleats at the corners, to form a top crust that “looks like a picture frame” with the filling exposed in the middle.
• Sprinkle the remaining ¼ cup of grated cheese over the filling.
• Bake in a preheated 375-degree oven for about 25 minutes, until the filling and crust have settled but not colored.
• Remove the pan from the oven and brush the crust with a beaten egg.
• Return the erbazzone to the oven and bake another 25 minutes, until golden brown and crusty.
• Let cool on a wire rack for at least 30 minutes to set the filling.

Serve the erbazzone in big slices with a salad for a main meal, or cut into smaller, bite-siz pieces as an appetizer. It can be eaten warm, or at room temperature.

Leftovers, if you have any, are delicious cold from the fridge.

This is a keeper of a recipe. There is another version that uses swiss chard without the milk, heavy cream and ricotta, which will be great to make during the gardening season when swiss chard and other greens are abundant.

Pizza Grana

Pizza Grana

Makes one 10-inch pie

Prepare the wheat:

• 1 cup soft wheat berries, rinsed and drained
• Soak the wheat berries in 3 1/2 cups of water in a pot with the lid on, overnight on the counter.
• The next day, bring the wheat berries and the soaking water to a boil and simmer for 15 minutes.
• Let sit for about 45 minutes, then drain.
• Scald 2 cups of milk and add the wheat berries.
  

Add:

1. 1/3 cup sugar
2. 1 cinnamon stick
3. 6 cloves
4. 1/2 teaspoon salt
5. 3 slices orange rind
6. 3 slices lemon rind
7. Let simmer for about 1 hour, until the berries are tooth tender.
8. Cool, drain off milk and remove spices and rind.

(Wheat berries are cooked in milk and sugar for the pie)

For the pasta frolla (sweet dough):

1. 2 1/2 cups flour
2. 1/3 cup shortening (I used Earth Balance)
3. 1/2 cup sugar
4. pinch of salt
5. 2 egg yolks (save the whites for the filling)
6. 3 tablespoons milk
7. Dash of cinnamon
   

• Cut the shortening into the flour with the salt and cinnamon; pulse in the bowl of a food processor.
• Add the egg yolks; pulse again; then add the milk.
• If the dough is not coming together at this point, add a tablespoon of cold water at a time with the processor running until the dough comes together in a ball.
• Gather it together and put it in a plastic bag; pop it in the fridge to rest for at least 1/2 hour.

For the filling:

1. 1 1/2 pounds of homemade ricotta (this is the best; Adams or your favorite Italian deli will have it)
2. 2 cups sugar
3. 1 1/2 teaspoons vanilla
4. Grated rind of 1 orange and 1 lemon
5. 4 egg yolks (save the four whites and add them to the two from the crust recipe)
6. Dash of cinnamon
7. 1/2 cup dried fruit (good citron is preferred, but I did not have any so I used a combination of dried papaya and cranberries, which was delicious)

Preparation:

• Divide the dough in half.
• Roll out one ball and place in the bottom of a greased 10-inch pie plate.
• Roll out the other half and cut into 1-inch strips to use for the lattice top.
  

Prepare the filling:

• Whip the six egg whites until stiff peaks form in the bowl of a stand mixer.
• Remove and place in another bowl for later use.
• In the same mixer bowl (no need to wash it) add the ricotta and sugar and blend.
• Beat in the four egg yolks, vanilla, cinnamon and lemon and orange zests.
• Remove the bowl from the mixer stand and fold in the dried fruit and egg whites.
  

Preheat oven to 400 degrees.

(The pie will rise up in the oven, thanks to all those eggs)

• Scrap the filling into the uncooked pie shell.
• Finish with the lattice top.
• Cover the crust edges with foil or those cool crust covers so it does not cook too quickly.
• Bake at 400 degrees for 10 minutes.
• Lower the heat to 350 degrees and bake for about 50-55 minutes until the pie rises nicely and is golden brown. (Remove the crust covers after about 1/2 hour of cooking.)

Let the pie cool on a rack before dusting with confectioner's sugar.