Consortium’s recipes
SPINACH "ERBAZZONE" WITH TALEGGIO P.D.O.
Popeye would be crazy about it. Taleggio P.D.O and Spinach, what strength! What a couple in the kitchen.
- Difficulty: Medium
- Prep Time: 50 minutes
- Cook time: 40 minutes
- Serving: 8 servings
Ingredients
-
- 00 Flour 250 g
- Lard 40 g
- Extra-virgin olive oil 15 g
- Lukewarm water 130-150 g
- Fresh spinach 1,2 kg - boiled and squeezed
- Bacon 80 g
- Taleggio P.D.O. 400 g
- Salt to taste
- Pepper to taste
Instructions
- Add the salt, oil and lard to the flour.
- Gradually add water until the mixture forms a smooth dough.
- Allow to rest for 20 minutes in a cool place, covered with cling film.
- Dice the Taleggio PDO.
- Brown the chopped bacon in a little oil.
- Add the spinach. Season with salt and pepper. Allow the flavours to mingle for a few minutes, then leave to cool.
- Divide the dough into two parts, one slightly larger than the other, then roll them out very thinly on a floured pastry board.
- Place the larger piece of pastry on a 26×37 cm baking tray lined with baking paper.
- Spread the filling over it, arrange the Taleggio PDO on top and cover with the other piece of pastry.
- Press the edges of the pastry together to seal.
- Pierce the surface of the pie with the prongs of a fork, brush with oil and bake at 200° for 40 minutes.
- Remove from the oven and cut the Erbazzone into slices.