This week is a big week, because my book Tucking In is finally out! It’s been a busy week of launch activity, and it has been so joyous to see the book start to trickle out into the world. You can also find me cooking some of the recipes from the book on Saturday Kitchen tomorrow morning at 9am on BBC One!!
This week in the newsletter, you are getting a really delicious chard pie recipe, inspired by one I ate in Italy a few weeks back. Enjoy!
Sophie x
The Recipe
Chard Pie (Erbazzone)
I mentioned this tasty morsel in last week’s newsletter, when I ate erbazzone for the first time in Italy, whilst on a press trip with Parmigiano Reggiano. It is a really stunning pie from Emilia-Romagna, loaded up with greens and cheese. I’ve used traditional swiss chard, which gives lovely earthy flavour, but you could swap part or all of it out for spinach or kale if you’d prefer.
The dough for this is somewhere between a bread dough and pastry. You knead it like dough, but it isn’t yeasted, and you roll it out thin like pastry. The result is a really crisp and golden crust. I’ve used lard as is traditional, but you could sub it out for olive oil if you prefer.
It makes excellent picnic food, for when the sun eventually pops out for us in London.
Serves 6
For the pastry: