Scarpaccia de courgettes
Ingredients · Servings 6
- 2 Courgettes
- 80 handfuls of flour
- 60 handfuls of grated Parmesan cheese
- 1 Egg(s) U Blue-White-Heart U
- 15 cl Milk
- 2 Spring onions
- 1 handful of basil sprigs
- 2 tablespoons extra virgin olive oil
- Cell
- Pepper
Method · 40 min
- Preheat the oven to 200°C (390°F) using the fan setting from the start, so it's nice and hot when you put the scarpaccia in. Meanwhile, line a rectangular baking tin or dish with parchment paper, letting it overhang the edges slightly. This will allow you to easily unmold the dish after the first baking, without breaking or damaging it.
- Wash the zucchini thoroughly, then slice them very thinly so they cook quickly and distribute evenly in the batter. Trim the green tops off the spring onions, then finely slice the bulbs. Rinse the basil and chop it finely. Even slicing will help you achieve a uniform galette that is both soft and moist inside and slightly crispy on the edges.
- Heat 2 tablespoons of extra virgin olive oil in a pan over medium heat. Add the sliced spring onions and cook them gently for about 5 minutes, stirring occasionally, without letting them brown. Then add the zucchini slices, season with salt and pepper, and cook for another 2 minutes. The vegetables should just begin to soften while still retaining some texture.
- In a large bowl, crack the egg and whisk it with the flour until smooth. Gradually pour in the milk, whisking constantly to prevent lumps from forming. Add the grated Parmesan cheese and then the chopped basil. You should obtain a smooth, pliable, and well-seasoned batter that will coat the vegetables without becoming too thick.
- Add the still-warm zucchini and onions to the bowl containing the batter. Gently mix with a spoon or spatula to evenly distribute the vegetables throughout the mixture. Ensure that each zucchini slice is coated. The mixture should remain soft and well-balanced, with a generous amount of vegetables, characteristic of scarpaccia.
- Transfer the mixture to the lined baking pan, then spread it evenly to form a uniform layer. The more even the thickness, the better the baking will be. Bake for 20 minutes. The surface should begin to brown lightly and the pastry to firm up. This first bake allows the galette to take shape while remaining soft and moist.
- Remove the mold from the oven and use the parchment paper to carefully lift the scarpaccia. Place it directly onto a baking sheet to promote better heat circulation underneath. Return to the oven for another 10 minutes. This second baking gives it a drier, crispier texture, which is particularly appreciated in this Tuscan specialty.
- Once out of the oven, let the scarpaccia cool for a few minutes before slicing. This resting time makes it easier to cut and allows the flavors to meld. Serve it in squares or slices as an appetizer, a starter, or with a salad for a light meal. It's also delicious at room temperature, making it perfect for a picnic.
6 pers.
263/pers.
Zucchini scarpaccia celebrates the bounty of spring. Here, fresh, tender zucchini combine with spring onions and Parmesan cheese to form a light and flavorful galette. Originating in Tuscany, this convivial dish brings people together around the table. Ideal for sharing, it evokes memories of holidays in Italy and showcases seasonal produce with simplicity and good cheer.
