Scarpaccia is a typical dish from Camaiore, a small town in the province of Lucca, Tuscany. Part of the traditional cuisine of the area, it was originally made by bread bakers at the end of the day when the oven had been turned off but was still warm.There are many variations of scarpaccia: some use onions or leeks instead of green onions, some add eggs to the batter, and some add zucchini blossoms on top. Either way, remember that the suggested ingredient quantities are only an imprecise starting point, because it all depends on how much water the zucchini will release and on the type of flour you use. For a perfect result, trust your instinct and eyeball everything, just like my grandmother used to do.
What Exactly is Scarpaccia Anyways?
Scarpaccia is a rustic Italian dish that’s great on a budget. It is basically a savory or sweet tart (or flatbread, depending on how you look at it). In its savory form, it often features zucchini as the star ingredient along with eggs, flour, and herbs, resulting in a simple yet flavorful crisp. However, there are also sweet versions, particularly common in Tuscany. These resemble a thin cake or pancake and uses anise or other sweet spices. Either way, the end product is a thin, crunchy, chewy sheet layered with your favorite vegetables or sweet spices on top.
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Scarpaccia (Italian Zucchini Tart)
- Yield: Serves 5
Description
Thin, crunchy, and layered in zucchini slices.
Ingredients
- 2 lb zucchini
- 6–8 zucchini blossoms (optional)
- 3–4 spring onions
- 3/4 cup all-purpose flour
- 1/2 cup + 1 tbsp chickpea flour
- 1 cup water or more if needed
- 6 tbsp olive oil, plus extra to grease the pan
- 1–2 tbsp corn flour (polenta)
- 4–5 sprigs fresh thyme or other herbs
- Salt and pepper to taste
Instructions
- Slice zucchini and spring onions really thin (for the green onions, use the white and light part only), place them in a large bowl and sprinkle with salt and pepper. Gently mix them by hand, cover with a plate, and place a weight on top. Let sit in the fridge for at least three hours to allow the vegetables to release their water.
- Drain and set aside, reserving the liquid. Combine the two flours and add them to the zucchini water, add 4 tbsp olive oil and stir well, adding more water as needed until you have a smooth and runny batter.
- Season it with salt, pepper and fresh thyme (or other herbs), and mix well until there are no lumps. Add back the sliced vegetables and mix well.
- If you have them, remove and discard the pistil from the zucchini blossoms, cut them in stripes and set aside.
- Generously grease a baking tray or roasting pan with olive oil the bottom, pour the batter in, and level it with a spatula. It should be about 1/2 inch thick.
- Scatted the zucchini blossom strips (optional) on top. Sprinkle the scarpaccia with 1-2 tbsp corn flour for extra crispiness. Drizzle with 2 tbsp olive oil. Bake at 400° for 30-40 minutes until the scarpaccia is golden brown and crispy on top.
- Cut it in squares and serve warm as an appetizer or a light meal along with a side salad and a glass of Verdicchio wine.
Recipe, Story, Styling, and Photography by Sara Ghedina
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