Erbazzone

Method

1. Bring a pot of salted water to a boil and blanch the nettles for a few seconds to remove the sting. Remove and set aside.
2. In the same water, blanch the other greens (chicory, spinach, chard) briefly. Drain and chop coarsely.
3. In a pan, heat a drizzle of oil and add the blanched greens. Season with salt and pepper. Cook until tender.
4. In a separate pan, render the guanciale cut into small cubes until crispy. Do not drain the fat.
5. Add the anchovies to the guanciale and let them melt into the fat.
6. Combine the cooked greens with the guanciale and anchovies. Add chopped garlic. Mix well and let cool.
7. For the dough, mix flour with a drizzle of olive oil, a splash of white wine, and sparkling water. Knead until smooth and elastic. Let rest.
8. Divide the dough into two pieces, one slightly larger. Roll out the larger piece and line a baking dish.
9. Spread the filling evenly over the bottom dough.
10. Roll out the second piece and cover the filling. Trim excess dough and crimp edges. Cut a small slit in the center.
11. Sprinkle coarse salt on top.
12. Bake at 180°C (350°F) for about 30-45 minutes, until golden brown. Let cool slightly before serving.