Reggio's tart of garden greens (Erbazzone Reggiano) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 247) by Lynne Rossetto Kasper

  • spinach
  • cake flour
  • garlic
  • onions
  • pancetta
  • all-purpose flour
  • lard
  • Parmigiano Reggiano cheese
  • EYB Comments

    Can substitute a mixture of butter and olive oil for lard, and beet greens or Swiss chard for spinach.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of butter and olive oil for lard, and beet greens or Swiss chard for spinach.

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