スカルパッチャ|トスカーナ発祥のパリパリズッキーニタルト

SCARPACCIA If you are like me, you love a good home-cooked meal, but sometimes don’t feel like putting in much effort. Especially on a week night, right? Scarpaccia is the perfect solution. It’s quick, easy and so tasty, you won’t believe it! 🌾 If you are looking for fresh inspiration, follow along ⏱️ Total time: 1 hour (but you don’t do much for most of the time) 🍽️ Serves 4 📌 Ingredients * 750 g zucchini (26.5 oz) * 130 g Type 1 flour (4.6 oz) * 40 g cornflour (1.4 oz) * 1 red onion * 1 tsp salt * Extra virgin olive oil * Breadcrumbs, optional, for extra crispiness 📌 Method 1. Thinly slice the zucchini and red onion (using a mandoline if you have one). 2. Place the vegetables in a colander over a bowl to collect the liquid. Add the salt and mix well. 3. Place a plate on top of the vegetables and add a weight. Leave to drain for 20–30 minutes. The heavier the weight, the faster the vegetables will release their water. 4. Measure the collected liquid (you should get approximately 200 ml / ¾ cup). If you have less, add a little water to reach 200 ml. 5. Whisk the two flours into the liquid until you get a smooth batter. Add a drizzle of olive oil. 6. Add the zucchini and onion to the batter and mix well. 7. Generously oil a non-stick baking tray of around 30 × 30 cm (12 × 12 inches). Spread the mixture evenly over the tray. 8. Drizzle with more olive oil and sprinkle with breadcrumbs if you like extra crispiness. 9. Bake in a preheated oven at 220°C (425°F) for 30–35 minutes, until golden and crispy. #italianrecipe #homecooking #homecookingisthebest #italianfood #italianrecipes