Zucchini Scarpaccia
Scarpaccia is a thin baked cake originating from Italy, specifically from the Tuscany region. It tastes best when prepared with delicate, young zucchini.
Preparation: 3h
Medium
Preparation: 3h
Medium
Ingredients:
- 1 g white pepper
- 1 g chili flakes
- 500 g Squash-summer, raw
- 8 g garlic
- 9 g salt
- 60 g chicken eggs, whole
- 70 g wheat flour, type 550
- 100 g Cheese, Parmezan
- 10 g Oil, olive
Method of cooking:
- Place a bowl on the lid of the mixing bowl and weigh 500 grams of zucchini cut into very thin slices or grated on a mandoline into it. Add 1 teaspoon of salt to the bowl with zucchini, mix, and place in the fridge for a minimum of 2 hours.
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