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Rec: Scarpaccia Viareggina (Savory Zucchini Tart)...from a class I took with Carol Field

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Posted to Thread #1302 at 4:52 pm on Mar 29, 2006

Scarpaccia Viareggina (Savory Zucchini Tart)
from Carol Field's book "Italy in Small Bites"

"Easy to make and versatile in it's uses, scarpaccia is a perfect little bite to serve with a glass of wine. You can also cut it in wedges and serve as an antipasto or as a perfect centerpiece for a light lunch or supper.

The secret to making a successful scarpaccia lies in pouring the batter no more that 1/4 inch deep in the baking pan. Just oil two round 10- to 11-inch round metal pie pans divide the batter between them, and you'll have the real thing."

Salt
8 ounces young zucchini, finely sliced
1 medium-size white onion, finely diced
1 cup unbleached all-purpose flour
1/2 teaspoon sea salt
1 1/3 cups milk or water
1/2 cup olive oil
1 egg [optional]
8 ounces zucchini blossoms, roughly sliced [optional]
abundant freshly ground pepper

Salt the zucchini and onions, and leave them to drain in a colander for 30 minutes.

Preheat the oven to 450 degrees.

Sift the flour and sea salt together. Whisk in the milk or water, then 1/4 cup of the olive oil, to make a batter that is quite liquid. Whisk in the egg, if you are using it. Stir in the zucchini, the flowers if you are using them, and the onions.

Use two 10- or 11-inch metal pie pans. Pour two tablespoons of the remaining oil in each pan, rubbing a little on the sides to prevent the scarpaccia from sticking. Divide the batter between the two pans, pouring it into a depth no greater than 1/4 inch. Smooth the top to prevent the zucchini slices from protruding from the batter. Grind a substantial amount of pepper over each one.

Bake for 20 minutes, then reduce temperature to 425 F. and continue baking for 8 to 15 minutes, until deep golden. Grate more pepper over the top, cut in wedges, and serve warm or at room temperature.

Serves 10 to 12 as an appetizer, 2-4 as lunch.

Source: Carol Field from Italy in Small Bites

Patís notes: A very thin tart. I often think of a tart as being fairly thick but this is more of a pancake type thickness, very tasty though and perfect as an appetizer with a glass of vino. Oh, and the recipe specifies using two10 or 11" pie pans but in class they ran out of that size so Carol Field winced and said we could use 3 8-inch pans which seemed to work out okay. The point was not to try to put all that batter into 2 8-inch pans because the outcome would not be the thin tart as described.


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