Scarpaccia

Name: Scarpaccia (Zucchini pie)
Cuisine: Italian
Ingredients: ½ clove garlic, crushed; ½ cup milk & water, mixed; 14 oz/400 g smallest zucchini/courgettes (with their flowers if possible); 3 large spring onions, finely chopped; 2 eggs; 4 tbsp grated parmesan; ½ cup milk & water, mixed; 4 tbsp flour, sifted; olive oil; salt & pepper; salt & pepper; 14 oz/400 g smallest zucchini/courgettes (with their flowers if possible)

Zucchini pie

Preparation info

Difficulty
Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

About

The name Scarpaccia means ‘old, flat battered shoe’ and refers to the fact that the pie should have a similar appearance. There are two versions, a sweet one somewhat like Lucca’s Torta di Verdure and this savoury one, an ideal side dish with summer roasts and salads.

Ingredients

14 oz/400 g smallest zucchini/courgettes (with their flowers if possible)
3 large spring onions<

Europe
Italy
Vegetarian
Tuscany
Pie
Mediterranean

Method

Finely chop the zucchini. Salt them and allow to drain for 20 minutes. In the meantime, beat together the eggs, flour, milk and water to form a smooth batter. Rinse salt off the zucchini and dry with kitchen paper towels. Mix the zucchini, onions, cheese and garlic into the batter and pour into 2 greased 8 in