About this recipe:The Italian name for this savoury cake is 'Scarpaccia viareggina salata' and it originates from Tuscany. As the name suggests, this cake has to be flat as a shoe (scarpa in Italian), and therefore perfectly crisp.
6 small courgettes
8 to 10 courgette blossoms, internal stems removed
1 red or white onion, finely chopped
5 or 6 leaves fresh basil, finely chopped
1 tablespoon freshly chopped parsley
200g plain flour
150g cornmeal (or fine semolina)
150ml water, or as needed
salt and pepper, to taste
extra virgin olive oil, to taste
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat oven to 200 C / Gas 6. Lightly oil a baking tray.
Slice the courgettes into rounds and the courgette blossoms into strips.
In a large bowl, mix courgettes, courgette blossoms, chopped onion, basil and parsley.
In another bowl, whisk the eggs, flour, cornmeal, salt and pepper together with a fork. Add some water (about 150ml), a little at a time, until you reach the consistency of a creamy batter. If it's too runny, add a bit more flour.
Mix the batter with the vegetables; stir well. Pour the mix into the prepared baking tray, spreading it out evenly. Drizzle a little olive oil over the top and season with salt.
Bake in the preheated oven for 40 minutes or until the top is golden brown.
Remove from oven, allow to cool slightly before slicing into squares. Serve hot or warm, with a fresh green salad.
The secret for a great scarpaccia is to have a flat and crisp cake. Therefore, pick a large baking tin or dish and spread the mix all over. This way, the scarpaccia will be "al suolo" as Tuscans say, meaning literally "on the ground" or really flat.