Finding and using 
locally produced food
Visit our Bookstore

Nesco American Harvest Food Dehydrator

more kitchen wares

Vintage California Cuisine: 300 Recipes from the First Cookbooks Published in the Golden State


This is an unusual sweet pie featuring chard, which is a traditional dish from Bologna, in Italy’s Emilia-Romagna region. It is possible to make a savory version of by leaving  the sugar out of both the filling and the crust, and browning pancetta to add to the chard mixture. You can substitute pine nuts for almonds. You can also add garlic to a savory version. I do not recommend using rainbow chard, because once they’re cooked,  the colored stems look a little unattractive in the filling.

Victoria Slind-Flor

Erbazzone (Chard pie)

2 bunches chard
½ cup golden raisins
1 cup blanched almonds, pulverized in food processor
1 lb. ricotta cheese (or you can substitute small-curd cottage cheese)
3 tablespoons sugar
½ teaspoon nutmeg
½ teaspoon salt

4 tablespoons very cold butter, cut into small pieces
3 tablespoons sugar
1 ¼ cups pastry flour
Up to 2 tablespoons water

1. Combine butter, sugar and flour in food processor. Blend until all are in small particles. Add egg and blend.  With the motor running, add water a few drops at a time, and run until dough forms a smooth ball in processor.  Wrap dough in plastic wrap and let rest in refrigerator for half an hour. 

2. Cover raisins with boiling water and let stand for half an hour. Drain, and chop coarsely. Wash chard well, and remove stalks. Place in large pot, with just the water that clings to the leaves and cook over medium heat for five minutes.  Remove, and drain well in colander. Squeeze out as much water as possible.

3. Preheat oven to 375º.  Roll out dough to fill a 10-inch tart pan. Fill pan and set aside in refrigerator while you finish preparing the filling.

4. Shred chard finely and combine with almonds, raisins and ricotta cheese, nutmeg, sugar and salt in large bowl. Fill prepared crust and bake for approximately 40 to 45 minutes.  Cool on rack. Serve at room temperature.

Copyright 2005 Seasonal Chef