What is a scarpaccia?

Scarpaccia (which loosely translates as ‘old shoe’ due to its resemble to the slim sole of a worn-down shoe) is a Tuscan dish featuring a thin, crisp base topped with slithers of courgette, a drizzle of oil, freshly grated Parmesan and fresh herbs. Think of it as a bit like a courgette tart.

What do you serve with scarpaccia?

I love serving scarpaccia warm with a selection of seasonal summer salads. It is perfect to make from June-October, during the summer/early autumn months when courgettes are in season and you want to use up a glut.

Is it safe to use a mandolin?

I love my mandolin - it is one of my favourite kitchen gadgets as it makes slicing vegetables thinly unbelievably quick and easy. However, they are very sharp and, if not used correctly, can be dangerous. Always make sure what you are cutting has a flat surface and wear a hand guard at all times. If you prefer not to use a mandolin, slice very thinly using a sharp knife or use the slicing attachment on your food processor.

Is this scarpaccia suitable for vegetarians?

It is almost suitable for vegetarians - except I suggest serving it with Parmesan which you would need to swap for a vegetarian-friendly Parmesan-style cheese like Gran Moravia or even Old Winchester (which has a beautifully nutty flavour - a bit like Gouda). Failing that, a strong Cheddar would also work.

Is this scarpaccia suitable for vegans?

This scarpaccia is the perfect recipe to make for vegans - you just need to swap the Parmesan for a vegan-friendly Parmesan style cheese or leave it out.

Scarpaccia

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Scarpaccia, almost a courgette tart, made of potato and courgettes, it is so delicious and a great weekend make.

Author: Margie
Prep Time: 20 minutes, plus optional salting
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: Serves 4 as a main, 6 as a nibble 1x
Category: Adaptable for vegans and vegetarians

Ingredients

Units Scale

For the scarpaccia:

Olive oil, for drizzling
350g courgettes
350g potatoes
About 150g plain flour
40g cornmeal
1 small onion, very finely chopped
1/2 tsp garlic granules
1/2 tsp dried oregano or thyme
125ml water
Salt and freshly ground black pepper, to taste

For the topping:

approx. 120g courgette, very thinly sliced (I use a mandoline)
20g cornmeal
sprinkle of flaky sea salt

To garnish:

Freshly grated Parmesan (see FAQs)
Finely chopped chives
Sprigs of fresh basil

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Instructions

Preheat the oven to 200C Fan and line a large baking tray (approx. 45x30cm) with non-stick baking parchment. Brush with olive oil and set aside.
Grate the courgette and potatoes using a box grater or the grater attachment in a food processor. Wrap up in a clean tea towel and give them a really good squeeze to get rid of as much excess water as possible - you need to be really thorough with this step. If you have time, place in a colander with a sprinkling of salt and let sit for 30 minutes. If you don’t, don’t worry (I often don’t!) just ring them out in the tea towel as best you can.
Tip the grated courgette and potato into a large mixing bowl. Add the flour, cornmeal, onion and dried herbs. Season well.
Gradually add the water a little at a time until you have a very thick batter - it should be thinner than a dough but thicker than a normal batter. Add more flour if it looks too thin.
Pour the batter onto the prepared baking sheet and spread as thinly as you can. Arrange the thinly sliced courgette on top and sprinkle with a little cornmeal. Drizzle with olive oil and season with flaky salt.
Bake in the oven for about 45 minutes - or until it is lovely and golden and crispy. Cover it with foil for the last 10 minutes if the courgette slices are crisping a little too much.
Remove from the oven and transfer onto a board. Garnish with freshly grated Parmesan shavings, chives and basil. Cut into slices and serve.

Find it online: https://desertislanddishes.co/scarpaccia/