Scarpaccia only works when the zucchini gives flavor without flooding the pan. Salt pulls out the water first, and that liquid becomes part of the batter instead of working against it.
We keep this in the savory Camaiore lane: thin, vegetable-heavy, and baked under 1 cm thick. No cheese is needed. The best pieces are the browned corners.
Set servings and units first. You can change them anytime.
Toss the zucchini and onion with the salt in a large bowl. Rest 60 minutes, turning once or twice, until the vegetables release liquid.
Heat the oven to 400 F. Line a rimmed baking sheet with parchment and oil it lightly.
Drain the vegetables over a bowl and save 1/2 cup of the liquid. Do not squeeze the zucchini dry.
Whisk the flour, cornmeal, reserved liquid, water, 2 tablespoons olive oil, and black pepper into a loose batter.
Fold in the zucchini, onion, and basil. Spread the mixture on the prepared sheet in a layer under 1/2 in thick.
Drizzle with the remaining olive oil and bake 40 to 45 minutes, until the center is set and the edges are browned.
Cool 10 minutes before slicing. Serve warm or at room temperature.
You made Scarpaccia. Time to eat.
A new recipe in your inbox each month. No noise.
Thickness matters more than the exact pan size. If the batter sits deeper than 1 cm, divide it between two sheets so the tart can crisp.
Six Italian regions. Nothing reformulated. Imported direct.
No comments yet. Be the first.