Erbazzone Torta with Braised Greens, Prosciutto Cotto, and Eggs
SPQR - San Francisco
The savory tart is a specialty of Italy’s Emilia-Romagna region. All-purpose flour may be substituted for 00 flour.
- Scant 2 cups (250 grams) 00 flour
- 1 1/3 cups durum flour
- 1 teaspoon kosher salt, divided
- 1/2 cup plus 2 tablespoons extra virgin olive oil, divided
- 1/2 cup hot water
- 1/2 cup white wine
- 6 eggs, divided
- 2 tablespoons unsalted butter
- 1/2 cup plus 3 tablespoons diced yellow onions, divided
- 3 tablespoons diced carrots
- 3 tablespoons diced celery
- 12 cups mixed braising greens, such as kale, mustard, chard, and dandelion greens, stems removed and rinsed clean
- Black pepper to taste
- 1 cup drained ricotta
- 3/4 cup (2 ounces) finely grated ricotta salata
- Heaping 1/2 cup (2 1/2 ounces) diced prosciutto cotto
- Freshly grated nutmeg to taste
- Pinch sea salt
Make the torta dough: combine the 00 flour, durum flour, and 1/2 teaspoon of the kosher salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until combined. In a medium mixing bowl, whisk together 1/2 cup of the olive oil with the water and wine. Raise the mixer speed to medium and slowly drizzle in the combined liquids. Mix for 2 to 3 minutes or until a coarse dough forms. Turn the dough onto the counter and knead it several times by hand to make it come together. (It should be soft and elastic.) Wrap in plastic wrap and let rest for 30 minutes.
Preheat the oven to 325°F. Lightly oil a round, 9-inch casserole or pie dish. Set aside.
Put 4 eggs in a small pot and cover with 1 to 2 inches of cold water. Bring the water to a boil and continue boiling for 1 minute. Turn off the heat and let stand for 8 minutes. Prepare an ice bath. Transfer the eggs to the ice bath and let cool for about a minute. Peel under running water and set aside.
Heat the remaining olive oil in a large, wide pot. Add the butter, onions, carrots, and celery; cook until softened, about 2 to 5 minutes. Add the greens and season with the remaining kosher salt and the black pepper. Cover and cook until the greens are very soft, about 8 minutes. Pour the vegetables into a colander and let drain for 10 minutes. When cool enough to handle, chop the greens and transfer to a mixing bowl. Add the ricotta, ricotta salata, and prosciutto cotto; mix to combine. Season with nutmeg to taste. In a small bowl, whisk together the remaining 2 eggs. Fold them into the greens.
Unwrap the dough and cut off a piece that’s just slightly bigger than half. On a lightly floured surface, roll the larger piece to a thickness of about a quarter of an inch. Line the prepared dish with the sheet of dough. Spread half of the filling over the dough, then nestle the hard-boiled eggs in the filling. Cover with the remaining filling. Using your fingertips or a pastry brush, brush water along the edge of the crust.
Roll out the remaining piece of the dough to a thickness of about a quarter of an inch. Drape over the filling in the pan. Pinch the top and bottom crusts together and crimp the edges, trimming away any excess dough. Using a paring knife, cut several small slits into the top of the torta. Brush the torta with olive oil and sprinkle lightly with sea salt. Move the dish onto a baking sheet and place in the oven. Bake for 65 to 70 minutes or until golden brown. Remove from the oven and let cool for at least 15 minutes before serving.
To serve, slice the torta into individual servings.