How to Make Parmesan Swiss Chard Pie (Erbazzone) | America's Test Kitchen (S24 E4)

The city of Reggio Emilia is the birthplace of the most satisfying of snacks: erbazzone, a hearty, savory pie packed with tender greens.
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ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americaste....
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[@patmuscarella8279]

Love this channel. There take on any recipe elevates the results. Thank you.

[@kosmopolitas]

As an Italian, I suggest switching this super heavy dough to a simpler and lighter version (tested many times and given to me by a person originally from Emilia Romagna region). For the dough: mix 220 gr of flour with 60ml of olive oil, 100ml of milk, a teaspoon of salt. Once a dough is formed, roll it out on a pan with a rolling pin and continue the recipe as ATk suggests (or fill it witout bacon for a veggie option!).

[@shaneedwards367]

When I see green veg in winter it makes me yearn for spring!!!

[@maryschiff9580]

I can never decide whether I like Swiss chard but drowning it in cheese and pancetta, then wrapping it up in a crust might make it taste pretty good! Thanks, chefs, that really does look amazing. 😊

[@9Godslayer]

@@maryschiff9580 I consider it like an easier-to-get-into spinach.

[@GM-gejj]

Looking forward to making this today for Sunday dinner. Thanks TK!

[@Gryphonisle]

I would mince the chard stems to match the onions and sauté with them, as if celery. Chard stems are not tough, like kale. The Partner suggests pine nuts

[@theastewart6721]

Looks delicious! My kind of food!😊

[@dkatzism]

Of course it's going to be good; it's got 2.5 sticks of butter in it. :P

[@Nadege949]

And bacon!

[@FishareFriendsNotFood972]

Simple Italian cooking like this is the best, in my opinion.

[@ItsAlive111]

Only took 4 hours 😂

[@timothyhicks2791]

This sounds good! Will need to make it for dinner! ❤❤❤

[@DeniseF-o3g]

Looks yummy!

[@WalterBurton]

Actually begins at ~3:18.

[@RS-ry4lp]

King

[@NOTHEOTHERGUY]

I find any dough intimidating!

[@nafspark]

I always love things like adding a tablespoon of olive oil to the pancetta, and then saying after the fat has rendered out that they're looking for a tablespoon of fat, yet no effort was made to drain off the excess or otherwise account for the pan definitely having more than a tablespoon of fat in it.

[@cookieswap88]

Yum, will try!

[@dbmnfinity1]

Very well done ❤❤❤❤

[@opmaus]

Generally, when someone says "It's a snap," they are referring to the overall ease of a thing rather than the length of time it takes. So, while it does take multiple steps and some time, none of this is difficult. Aside from that, their job is to present a recipe and encourage the viewers to give it a try, so of course they are going to tell you it's very doable. Now, everyone has different skill levels, so it is 100% true that this might hard for some and not for others. But overall it's a pretty basic method. Also, if you want to avoid the paywall, just do like people did in the "olden days" and write down the recipe from the video itself.

[@charlieharris3240]

And so many miss the link to the provided transcript...

[@9Godslayer]

Could you please help convince my family that the recipes I suggest are _not_ complex even though they tend to have a lot of ingredients (the large majority of which are usually *spices*) and am capable of making it in a timely fashion in spite of being a paraplegic for 32 years? As it stands, it feels like she doesn’t think I can handle anything more complicated than a ham sandwich.

[@Gryphonisle]

@@9Godslayerif you’re capable of cooking and they’re not letting you?

[@9Godslayer]

@@Gryphonisle Oh, I can cook _if_ I can prove that the recipe isn’t too complicated, it won’t take too much time and if I tell her early enough that she doesn’t have a plan in the works already. Otherwise her ideas tend to take precedence because she’s older and therefore “more experienced”.

[@JaniceWithTheTarlovCysts]

​@@9GodslayerI'm sorry that nobody is giving you a chance. It's unfair. If you say you can do it, they should know that *_you can_* do it!

[@cindymoore9096]

Knowing myself I would never make this as written, but it sure gives me ideas and a starting point. =)

[@zizzie4081]

You Americans love to complain. Erin took a more complicated recipe and adapted it beautifully to the American kitchen. Nice job!! This is a fabulous dish totally worth making. There’s a reason Italian food is so good and you see why here.

[@creativemindplay]

Yeah, only "Americans" love to complain unlike the rest of the world which finds nothing but joy in every millisecond of life

[@lukerinderknecht2982]

You're not wrong

[@jimzone8153]

Looks yummy. I’ll try this but will use store bought pie crust. I’ll use bacon bits instructions of the pancetta. Will also skip the egg wash as eggs here in Commiefornia are currently $10 a dozen. 😮

[@gailaltschwager7377]

Thank you!

[@thaisstone5192]

The filling would be really nice in a bake. Chard is nice, but I really do miss Silverbeet. Loved it.

[@Notturnoir]

Great video. I’d like to see it with an olive oil crust

[@stevelogan5475]

Ladies , very nice recipe ,9 I'd like to see your take on on the sicilian pizza from spumoni gardens pizza with the ficcucia style square with the mozz layer on the dough in squares then san marzano tomatoes with salt, pepper, oregano in the sauce then baked

[@charlieharris3240]

ATK TV Season 16. (ETA: ATK Man on the Street Doc Willoughby did visit L&B Spumoni Gardens in the episode. However, the ATK recipe put all the cheese on top)

[@liamball8335]

“And it’s a snap to make”… ummmmmmm 😩😩😩

[@perrywilliams5407]

I know, right? 😂

[@pattiehartmann1754]

I know right!

[@Gryphonisle]

It is.

[@RizzyGyatt]

Its a snap to make!!! Proceeds to 10+ step

[@echomoonstar]

Right? It looks delish, but halfway through I was Googling “Restaurants near me that serve Erbazzone.”

[@samhugh4965]

Pretty easy, actually, IF you have a food processor.

[@dlgrilli]

I wonder if you could use spinach instead of swiss chard?

[@vincebrickner5529]

So can I make this with almond flour for a keto version

[@creativemindplay]

Give it a shot and let us know the results

[@DrockDrack]

@@vincebrickner5529 No. Almond flour has no gluten and will not have the structure to form a pie dough. It also hydrates completely differently than wheat flour. You would need to find a completely reworked recipe for a Keto pie crust that can be rolled as thin as this recipe calls for. And even then it will only maybe be able to hold up to this filling.

[@mcfarley6528]

🏆

[@Wrecktoid]

Looks great, but I don't even know if you need the pancetta.

[@Oren-Janus]

Instead of the time consuming pastry dough I substituted pizza dough. I didn't have swiss chard so I just used a layer of tomato sauce with mozzarella. 15 minutes at 500 in the oven. The kids loved it.

[@thaisstone5192]

Jeezuz, REALLY??? You really are an orange a-hole.

[@Mysteriousfrittata]

So you made.... Pizza? Lol

[@reneowens2768]

I bet it was a very good calzone!

[@creativemindplay]

😂😂😂

[@JaniceWithTheTarlovCysts]

A snap to make and tough on the wallet. 😂

[@WastrelWay]

What? You didn't use a lame to score the dough! Have you decided we don't have to have one? We can use a paring knife or a boxcutter instead? Thank you the dose of common sense. That's a very nice way to make a pie, and certainly you don't absolutely need panchetta or parmesan cheese -- I think it would be a good way to deal with leftovers.

[@johnburger1320]

2 1/2 STICKS OF BUTTER. Are they nuts?

[@DrockDrack]

Y’all are truly the worst. If you think this is complicated, stick to Marie Callender.

[@creativemindplay]

Really? You ray of sunshine, you

[@DrockDrack]

@ Acerbic but correct is my brand. 🌞☀️🌅

[@virginiathornton]

Ok, homemade is better, but I'm not ashamed of being a loyal Marie Callender customer!

[@patmuscarella8279]

Y'all gave away your stupidity

[@samhugh4965]

What other green would work well for this? Kale? We have 4 close supermarkets but only one sells Swiss chard and it’s always sold out.

[@9Godslayer]

@@samhugh4965 I’d say beet greens.

[@WalterBurton]

Coulda just said "Make or buy pie crust dough, AND THEN...."

[@charlieharris3240]

Why yes, this recipe segment did end rather abruptly. The final 45 seconds: Erin: It almost melts in your mouth. Bridget: That's the best thing we've ever done with Swiss chard*. E: Mmm-hmm B: Thank you, Erin! E: Thank you, Bridget! B: Well, if you'd like to try your hand at making erbazzone at home, it starts by rendering pancetta to flavor the filling, par-cook Swiss chard to drive off excess moisture and then sprinkle the pie with more pancetta before baking. B: So, from America's Test Kitchen and Italy, it's erbazzone or Swiss Chard Pie. B: Mmm.mmm-mmm. This is how you eat your vegetables. E: Just a little bit of pork. B: Mmm. E: Right? *Well, at least the edit will cut down on the number of commenters saying "So Erin said "chard" and Bridget says "shard"?"

[@dm9078]

Did she claim this was a snap to make? This is an all day meal

[@RS-ry4lp]

Really sucks that this recipe is behind a paywall

[@charlieharris3240]

🤔If only you were allowed to watch the video more than once (maybe even with captions!) or refer to some kind of provided transcript...

[@9Godslayer]

@@charlieharris3240 That doesn’t negate what they’re saying about the recipes being stuck behind a paywall.

[@charlieharris3240]

@@9Godslayer Why not? People deserve to be paid for their hard work, yes?. But not everyone can contribute (or wants to). I just pointed out the no-cost, right-in-front-of-the-nose options. Some assembly required, but there's no cost. Things are not always going to go the way you want them to. A library card is potentially another option.

[@tx2128]

lovely & great but not a "snap" lol

[@clunette]

No one is making this.

[@selyemperzsa1]

Lots of fat, a little bit time consuming, but gives a good inspiration for other recipes.

[@rocco-yq1js]

Being italian, living in Modena I can certainly say that this *thing* is total epic NO

[@charlieharris3240]

A tale as old as time (or at least as old as KZbin): Random commenter - without specifics - declares recipe a "total epic NO". The end. The amount I learned from this statement cannot be measured.

[@elcuervo745]

Waiting for your recipe.

[@EastSider48215]

@@charlieharris3240 ATK attracts the self-appointed Food Police, and they tend to focus on three topics: imperial measures instead of metric; way too much work; and the ever fresh and green Not Authentic. I always wonder why they bothered to watch and comment on a video they did not enjoy or learn anything from.

[@DrockDrack]

@@rocco-yq1js Being a normal human being who isn’t a d bag, I can certainly say that this comment is total complete TRASH.

[@virginiathornton]

I'm curious- what's wrong with it? (I'm from Texas and I know nothing about authentic Italian.)

[@DrAlwaysFirst]

First

[@jmbkpo]

This is not a genuine recipe, and even it is made worse. Why?

[@charlieharris3240]

A tale as old as time (or at least as old as KZbin): Random commenter - without specifics - declares recipe "not genuine" and "made even worse". The End. The amount I learned from this statement cannot be measured.

[@566ar]

My definition of "it is a snap" is very different than hers! Looks awesome though.