Scarpaccia Camaiorese

Ingredients

• 750 g zucchini (sliced 2-3 mm thick)
• 1 onion (thinly sliced)
• 10 zucchini flowers
• 1 tsp salt (level teaspoon, plus more for massaging)
• black pepper (to taste)
• 130 g Type 1 flour (semi-whole wheat flour)
• 40 g fine cornmeal (fine-grain corn flour)
• extra virgin olive oil (for the batter, greasing the pan, and drizzling)
• fresh rosemary (to taste)

Steps

1. 1

   Slice the zucchini into rounds approximately 2-3 mm thick, using a mandoline if available for consistency.

2. 2

   Thinly slice the onion.

3. 3

   Place the sliced zucchini, onion, and zucchini flowers into a large bowl. Season with black pepper and a generous amount of salt.

4. 4

   Massage the vegetables thoroughly with your hands for 2-3 minutes to help them begin releasing their moisture.

5. 5

   Place a weight on top of the vegetables and let them rest for 2 hours to extract the vegetation water.

6. 6

   After 2 hours, drain all the vegetation water into a separate bowl. You should aim for about 200 ml of liquid; if you have less, add plain water to reach the 200 ml mark.

7. 7

   Prepare the batter by whisking the Type 1 flour, fine cornmeal, and a drizzle of olive oil into the collected vegetation water until smooth.

8. 8

   Pour the batter over the vegetables and mix well until everything is evenly coated.

9. 9

   Preheat your oven to 220°C (430°F) in ventilated (convection) mode.

10. 10

    Generously oil a 30x30 cm non-stick baking pan. Pour the mixture into the pan.

11. 11

    Level the mixture evenly across the pan using your hands; placing a piece of parchment paper between your hand and the vegetables can help prevent sticking.

12. 12

    Finish with another drizzle of olive oil and a sprinkle of fresh rosemary.

13. 13

    Bake for 30-35 minutes until the scarpaccia reaches your desired level of crispness and is golden brown.

Notes

It is crucial to slice the zucchini very thinly and use enough salt to ensure they release their water. A 30x30 cm non-stick pan is the ideal size for this quantity to achieve the correct thickness. If you cannot find Type 1 flour, a mix of all-purpose and whole wheat flour can be used as a substitute.

Nutrition per serving

• main
• appetizer
• vegetarian
• baked
• Italian
• zucchini
• Tuscan