members recipes

This is an original Tuscan recipe. 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.

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

Method
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 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.