ERBAZZONE O SCARPAZZONE REGGIANO – dough: flour O, mineral sparkling water, oilve oil and milk in about the same quantities, salt. The filling: bietoline da taglio (chards), parmigiano reggiano, garlic, parsley, rice or ricotta, salt. – Make the dough and let in rest in a bowl while you cook the cards, then squeeze all the water out of them. Slightly fry the garlic ( at least three cloves for this quantity) and the parsley, add the chopped up cards, rice (or ricotta) and the parmigiano and mix them all together. Stretch the dough, put thevcompound on it – cook in pre-heated oven for about 20 min. It could be covered with dough or not. If you don’t cover it with dough sprinkle some parmigiano reggiano on top.