Scarpaccia
Scarpaccia
The scarpaccia is a savory pie thin of zucchini, onions, eggs and Parmigiano Reggiano, baked until golden brown.
Scarpaccia is a thin savoury preparation, suitable for enhancing the zucchini in a compact, golden shape. It can be served as a vegetarian dish for lunch, dinner, or a buffet, thanks to its firm texture that remains easy to cut. The flavor is delicate but characterized by the aromatic component of the onions, from the Parmigiano Reggiano and pepper, while extra virgin olive oil helps brown the surface. The presence of eggs and flour creates a soft and cohesive structure, without transforming the mixture in a high preparation. The decisive step is cooking in baking pan with a limited thickness: in this way the humidity of the zucchini It is balanced and the surface can color evenly. Scarpaccia is a traditional Tuscan dish.
Instructions
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8 steps · natural Italian voice
Slice and salt zucchini
20 minCut the zucchini into regular disks, arrange them in a bowl and salt them lightly. Let them rest for 20 minutes, so that they lose some of their water and are more suitable for cooking in baking pan.
Prepare the batter
Beat the eggs with the flour and the mixture of milk and water. Mix until you obtain a smooth, lump-free batter, fluid yet firm enough to coat the vegetables without separating.
Dry the zucchini
Wash them zucchini to remove excess salt, then dry them thoroughly. Reduce surface moisture before adding them to the batter: the mixture it will remain more balanced and cooking will be able to concentrate on forming the structure and browning.
Combine the ingredients
Mix the zucchini dry with the batter. Add the finely chopped fresh onions and the Parmigiano Reggiano grated, then mix until the ingredients are evenly distributed. The mixture it must be smooth, with the vegetables well coated.
Grease the baking pan
Carefully grease a baking pan with extra virgin olive oil. Cover the bottom evenly, so the scarpaccia can cook without sticking and develop a smooth base.
Stretch out the mixture
Pour the mixture in the baking pan Grease the pan and carefully level it. Keep the thickness no more than one centimeter: rolling it out thinly promotes even baking and results in a firm cake with a beautifully golden surface.
Complete with oil
Distribute some tablespoon of extra virgin olive oil on the surface of the mixtureOil helps brown the food during cooking and helps create a more even surface coating.
Bake in the oven
20 minBake at 220°C (428°F) for about 20 minutes. Check for doneness when the surface appears golden and the cake is firm in the center. the mixture It should no longer be fluid or shaky.
Chef's Tips
Keep the mixture in baking pan within a centimetre of thickness: this way the scarpaccia cooks evenly and develops a well-browned surface with a firm structure.
Ingredients
- Ingredients for 4 people
- (10.58 oz) 300 g of zucchini small (even with flowers) 3 fresh onions
- 1 clove of garlic crushed
- 1 dl of milk and water mixed together
- (4 tbsp) 4 tablespoons of flour
- 2 eggs
- (4 tbsp) 4 tablespoons of cheese Parmigiano Reggiano grated extra virgin olive oil
- salt and pepper
⚠️ Automatic ingredient-based detection. Always check product labels.
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