Find The Recipe:
Scarpaccia
INGREDIENTS
- 700g of zucchini
- 1 onion
- 10g (1/2 tbsp) of salt
- Pepper
- 120g (1 cup) of all-purpose flour
- 30g (1/4 cup) of corn flour
- Extra virgin olive oil
- Rosemary
METHOD
- Cut the zucchini into the circles and onion and transfer into the bowl. Season with salt and pepper and put a weight on it to make the vegetables lose the vegetation water. Set aside for 2 hours.
- After 2 hours, drain all the vegetation water into a bowl and prepare a batter by adding the flour, corn flour, and a drizzle of oil.
- Pour the batter over the vegetables and mix well.
- Pour everything into a well-oiled non-stick pan and, with the help of parchment paper, level well with your hands (the ideal pan is 30X30 in size).
- Sprinkle with rosemary, drizzle with olive oil and bake in the oven at 220°C/428°F for 30 minutes.
*Recipe on video and text may differ from each other!
How to cook Scarpaccia:
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