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La scarpaccia salata – Zucchini pie

zucchini_flower

This is another original Tuscan recipe that doesn’t appear in many books. The recipe is quite regional, and can mainly be found in Camaiore, in Lucca province. The sweet version of the dish has its origins in Viareggio.

This recipe is for the Camaiore version, which was presented to me in the Puccini restaurant in the village of Celle ‘Puccini (the village where the parents of Puccini lived, and that now hosts a small museum), as part of antipasto misto.

Ingredients

  • 2 small zucchini, sliced into very thin slices
  • 1 small onion, chopped
  • 1 teaspoon thyme
  • 5 zucchini flowers, cut in strips
  • 2 eggs
  • 5 tablespoons flour

Salt the zucchini slices with sea salt and let stand for one hour. This will draw some of the moisture from the courgettes, which is not be discarded and will be used in the dish. Make a smooth batter with the flour and eggs. Add some pepper and salt. Stir the zucchini slices and the other remaining ingredients into the batter. You might have to add a little cold water or flour to get the right consistency (think of pancakebatter).

Pour the batter into a shallow, large oven dish (I use a pizzadish with a diameter of 31 cm). Sprinkle some extra salt and olive oil on top, and bake for 35 minutes in a preheated oven at 180°C.

The scarpaccia should turn out thin, crispy and golden yellow. Serve hot or lukewarm, with a cool glass of white wine, prosecco or Champagne.

Posted in antipasto, recipes.


2 Responses

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  1. Glenda R says

    Long live La Scarpaccia e viva Camaiore!!!

  2. Alexandra says

    When I was a kid my mom had a huge garden and we alyaws had zucchini coming out our ears! She would make zucchini cakes, cookies, breads and she even put it in stuff like marinara sauces and casseroles… My brother and I hated zucchini (or so we thought). She only told us when we were older that all that mystery green stuff we use to chow down on was zucchini…I now will do the same type of torture to my kids. 🙂 The recipe looks great.Thanks!My blog ( I can never get it to link on blogger)www.jillradley.typepad.com



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