Italian scarpaccia is a super tasty savoury tart. Traditionally, it’s made with zucchini only, but here I added potatoes too. It’s a vegetable tart made with flour, corn meal and water. It’s super simple but very delicious!
What is scarpaccia?
The name might sound weird, “scarpaccia” actually means old or ugly shoe, according to some this is because once cooked it’s thin as a shoe sole. I’m not sure that’s true, because it looks great and so colourful! Regardless, it’s super simple to make and delicious!
Scarpaccia Ingredients
- Plain flour
- Corn meal (ground corn, the coarse type, not like flour)
- Onion
- Zucchini
- Potatoes
- Water
- Dry herbs: rosemary and thyme
- Salt and pepper
- Extra virgin olive oil
Scarpaccia Recipe Instructions
Start by grating the potatoes and zucchinis (keep some for the slices for topping). Place them in a cheesecloth or clean kitchen towel and squeeze them to remove the excess water. Try and get as much water out as possible, this will ensure it stay crispy and that the vegetables don’t release too much water while cooking.
Add the grated vegetables to a bowl, add sliced onion, season with dry herbs, salt and pepper and add plain flour and corn meal. Mix to combine, it will remain dry, then slowly add water, the mixture should be thick. If it’s too watery (it also depends in how much water is left in the vegetables), add more flour. If it’s too liquid, it will remain soggy. The ideal texture is like a wet bread dough.
Preheat the oven to 200C/400 F (fan)
Place baking paper on a baking tray, add some olive oil and spread it all over the paper.
Spread the mixture very thinly on it, then cover with courgette and potato slices, drizzle with olive oil, corn meal, salt.
Bake until crispy, for 40-50 minutes. To get the crunchy bottom, move the tray at the bottom of the oven for the last 10 minutes. If the top is getting burnt while the center is still not ready, cover it with some baking paper.
Substitutions
Vegetables – you can use other vegetables, like carrots, peppers, whatever you have in the fridge. If they are watery like courgettes, make sure to squeeze out the water.
Corn meal – If you don’t have corn meal, you can use corn grits, semolina flour, or breadcrumbs
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Italian Scarpaccia – Zucchini And Potato Version
Ingredients
- 155 g plain flour
- 40 g corn meal coarse, not like flour
- 1 small onion
- 450 g zucchini
- 450 g potato
- 115 g water
- Dry rosemary and thyme to taste
- Salt and pepper
- Olive oil to taste
Instructions
- Start by grating the potatoes and zucchinis (keep some for the slices for topping). Place them in a cheesecloth or clean kitchen towel and squeeze them to remove the excess water. Try and get as much water out as possible, this will ensure it stay crispy and that the vegetables don't release too much water while cooking. If you have some time, sprinkle the vegetables with salt, place them in a colander and cover them with a small plate and something heavy on top. The salt and weight will helps get more water out.
- Add the grated vegetables to a bowl, add sliced onion, season with dry herbs, salt and pepper and add plain flour and corn meal. Mix to combine, it will remain dry, then slowly add water, the mixture should be thick. If it’s too watery (it also depends in how much water is left in the vegetables), add more flour. If it’s too liquid, it will remain soggy. The ideal texture is like a wet bread dough.
- Preheat the oven to 200C/400 F (fan)
- Place baking paper on a baking tray, add some olive oil and spread it all over the paper.
- Spread the mixture very thinly on it, then cover with courgette and potato slices, drizzle with olive oil, corn meal, salt.
- Bake until crispy, for 40-50 minutes. To get the crunchy bottom, move the tray at the bottom of the oven for the last 10 minutes. If the top is getting burnt while the center is still not ready, cover it with some baking paper.
2 replies on “How to Make Italian Scarpaccia: Zucchini and Potato Recipe”
this was very tasty, thank you. I feel it would also work as a base for other toppings
It was very tasty I added some pesto and a little cheddar on top 😉 delicious 🤤 thanks!!