That is the dish we personally eat essentially the most in our each day lives. That’s not hyperbole; we sit down and share this meals at the very least as soon as per week, if no more usually, which we will hardly say about every other single recipe.
Why the obsession for this straightforward, Italian flatbread? It’s the proper trifecta of being very straightforward to make, extraordinarily wholesome, and so scrumptious that we most frequently evaluate it to consuming a pizza. Learn on to see what the key of “scarpaccia” is and the way to make it for your self!
Scarpaccia is an easy flatbread which comes from the Italian area of Tuscany. There, poor farmers blended a ton of zucchini (which they’d in abundance) with a little bit little bit of flour (which was probably extra scarce) to create a sort of “bread” not like every other.
The key of scarpaccia is the ratio of greens to flour. Whereas most “vegetable flatbreads” will probably be regular bread with just a few greens blended in, scarpaccia makes use of principally zucchini and solely simply sufficient flour to behave as a glue and maintain all the pieces collectively. The result’s a sort of focaccia or pizza that’s stuffed with unimaginable taste, however is nearly as wholesome as consuming a salad.
It sounds too good to be true, however it’s the true deal! With the intention to perceive how scrumptious it’s, the one factor to do is attempt it for your self.
Which Greens Can I Use?
Historically, scarpaccia is made with each sliced zucchini and zucchini flowers. Given that almost all of our readers in all probability can’t discover zucchini flowers within the ample quantity wanted for this recipe, we’ve opted to skip them. For those who occur to be fortunate sufficient to have some, be happy to include them into the bread. It’s possible you’ll want to scale back the sliced zucchini very barely, or add a little bit extra flour to account for the additional ingredient.
Different greens can be utilized as properly! This recipe is a good fridge cleaner. A few of our favorites embody summer time squash, carrots, and even potatoes. As well as, you can even grate the greens as an alternative of slicing them, which leads to a extra even texture. You can too get inventive and mess around with completely different seasonings.
With drier greens, equivalent to potatoes and carrots, the one adjustment you may must make is including a little bit additional water to bind the flour.
Watch the Pasta Grammar video:
Makes: One flatbread, serves 4 to six
Prepare dinner Time: 2 hours, largely unattended
For this recipe, you will have:
-
14 ounces (400 grams) zucchini—about 2 giant zucchini
-
½ giant onion
-
Salt
-
Recent black pepper
-
4 to five recent basil leaves
-
Further-virgin olive oil
-
1 ⅔ cups (200 grams) all-purpose flour, or as wanted
Slice the zucchini and onion very skinny (greatest to make use of a mandolin, if accessible) and place the greens in a big bowl. Season them generously with salt and a pinch of black pepper. Combine and put aside for 30 to 45 minutes in order that the greens can launch their water into the bowl.
Preheat the oven to 395° F (200° C).
Combine just a few torn basil leaves and a drizzle of olive oil into the zucchini and onion. Subsequent, add the flour. The quantity of flour wanted is dependent upon how a lot water the greens launched. When doubtful, you can begin with 1 ¼ cups (150 grams) and steadily add extra flour till you obtain the fitting consistency.
Stir the flour into the greens with a spatula. Ideally, the flour ought to create a thick glue that holds the vegetable slices collectively, however isn’t sufficient to kind a standard dough. Don’t be discouraged if it takes some trial and error to search out what works for you. If the completed flatbread doesn’t maintain collectively properly, you seemingly want some extra flour subsequent time.
Grease a medium or small non-stick baking pan with olive oil. The scale of the baking sheet doesn’t matter an excessive amount of and is basically a matter of choice: an even bigger pan will create a thinner, crispier flatbread whereas a smaller pan will make the bread thicker and softer. Evenly unfold the “dough” into the pan with a spatula. Drizzle the highest with a little bit additional olive oil.
Bake the flatbread for 45 minutes, or till the dough solidifies and begins to turn into crispy on the sides and prime. Serve heat, or at room temperature. It’s greatest to eat the scarpaccia inside sooner or later.
