Mary Ann Esposito’s Erbazzone (Reggio Emilia’s Swiss Chard Pie)

By Aimee Tucker

May 16 2022

Weekends with Yankee Q&A | Mary Ann Esposito
In “Feeding the Soul,” (season 6, episode 7) Amy is in New Hampshire to meet with the host of the longest-running cooking series in television history, Mary Ann Esposito. Amy swings by Tuscan Market in Portsmouth to pick up some cannoli and ricotta pie to bring to Mary Ann at her home in Durham. Mary Ann shares stories from her PBS show Ciao Italia which has been on the air since 1989 and how her connection with the culture and food of Italy continues to inspire her. Then, she and Amy bake up a gorgeous Erbazzone tart from Italy’s Emilia-Romagna region. The tart is usually made with Swiss chard or spinach. When it is encased in a slightly sweetened pastry crust it is called erbazzone; when made without a crust it is called scarpazzone. The filling can be flavored with pancetta, or onions and parsley. This version includes ricotta cheese and raisins. Cook the Swiss chard or spinach dry in a soup pot with only the water clinging to its leaves after cleaning it. This rustic pie is delicious served hot or at room temperature.