Erbazzone

To prepare the dough, combine the "00" flour and 5 grams of fine sea salt in a large bowl. Gradually add 170 grams of water and 30 grams of extra-virgin olive oil, mixing until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover the dough with a clean kitchen towel and let it rest at room temperature for at least 30 minutes.

For the filling, thoroughly wash the fresh spinach and fresh Swiss chard. Bring a large pot of salted water to a boil, then blanch the fresh spinach and fresh Swiss chard for 2-3 minutes until wilted. Drain well and immediately plunge into an ice bath to stop cooking.