Scarpaccia

Scarpaccia 🤤 🥳

📌With recipe
Crispy scarpaccia with zucchini is a true Tuscan classic! The recipe for this moist vegetable tart is vegan and traditionally served lukewarm – best with a glass of white wine and some crisp salad!

INGREDIENTS

4-5 zucchini (4-5 pieces = approx. 800 g)
4 small shallots
Salt
100 g plain flour
100 g corn flour
3 tbsp olive oil
1 pinch of pepper
1-2 sprigs rosemary

PREPARATION

1. For the scarpaccia, wash and trim the zucchini, and finely slice them with a mandoline/vegetable slicer, or thinly slice them with a sharp knife.

Peel the shallots, halve them lengthwise, and cut them into fine strips.  Place the zucchini and shallots in a large bowl, toss with the salt, and knead thoroughly. Cover the bowl with a tea towel and let it rest for about 2 hours.

2. Meanwhile, preheat the oven to 200 degrees Celsius (top and bottom heat). Line a baking sheet with parchment paper and brush with olive oil.

Place the drained zucchini and onion mixture into a sieve and squeeze vigorously with your hands, collecting any excess liquid. The basic recipe requires 300 ml of liquid – add more water if needed.

3. Return the drained vegetables to the large bowl. For the batter, thoroughly mix the collected liquid with the wheat flour, cornflour, olive oil, and a pinch of salt and pepper. Add the batter to the zucchini mixture and mix gently until evenly combined.

4. Pour the scarpaccia batter onto the prepared baking sheet and smooth it out.  Wash the rosemary, shake it dry, and pluck the needles from the stems.

Sprinkle the rosemary needles over the dough and bake in the hot oven for about 40-50 minutes, until the scarpaccia is golden brown and crispy.

5. Remove the zucchini scarpaccia from the oven and let it cool briefly, then cut into pieces. Enjoy the scarpaccia immediately, or serve it lukewarm or cold. Enjoy!