ERBAZZONE WITH SWISS CHARD FILLING

Steps:

• To make the filling: Cut off the stems at the base of each chard leaf, and if the central rib is thick and tough, cut it out. (Save all the stems and ribs for stock-I do!) Pile up the trimmed leaves, and slice them crosswise into ribbons, about 1 inch thick.
• Bring 5 quarts of water to the boil in the big pot, heap all the chard into the pot, and stir, gradually submerging the strips. When the water boils again, adjust the heat to keep it gently bubbling, and simmer the chard until tender, about 10 minutes. Drain and cool off, then squeeze the leaves by handfuls, pressing out as much vegetable water as possible.
• Pour the olive oil into the skillet, and set it over medium heat. Stir in the chopped garlic, and cook until sizzling and fragrant, then scatter the chard in the pan, loosening the compressed ribbons. Add 1 1/4 teaspoons salt, and stir and toss for a couple of minutes, until the chard strips are coated with olive oil and starting to cook. Transfer them to a large bowl to cool briefly.
• Beat the eggs with the remaining 1/2 teaspoon salt, and stir them into the warm chard; then thoroughly blend in the grated cheese, bread crumbs, and chopped rosemary.
• When you're ready to bake the erbazzone, set a rack in the bottom half of the oven-with a baking stone on it, if you have one-and heat the oven to 375°.
• Roll out the dough on a lightly floured work surface, gradually stretching it into a rectangle that's 5 inches longer and wider than the jelly-roll pan. Drape the sheet of dough over the pan, then gently press it flat against the bottom and rims, leaving even flaps of overhanging dough on all sides.
• Spread the filling into the dough-lined pan in an even layer over the entire bottom. Fold the dough flaps over the filling, making pleats at the corners, to form a top crust that looks like a picture frame, with the filling exposed in the middle.
• Bake in the oven (on the heated stone) about 45 minutes, or until the crust is golden brown and the filling is crisp on top.
• Cool the erbazzone on a wire rack for at least 30 minutes to set the filling before slicing. The erbazzone can be served warm or at room temperature, cut into bite-sized, appetizer, or large pieces, in any shape you like.